One Pan Char Siu Beef Udon
with Carrot, Mushrooms and Spring Onion
Ready in less than 25 minutes, this One Pan Char Siu Beef Udon comes together in just one pan. Char siu refers to a Cantonese inspired barbecue dish typically made with pork, though the versatile flavours of white miso, plum, orange, Five Spice and soy sauce used for the marinade pair well with almost any meat.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Carrot
1 unit(s)
Spring Onion
240 grams
British Beef Mince
120 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove**
125 grams
Char Siu Paste
(Contains: Soya)
20 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
220 grams
Udon Noodles
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
50 milliliter(s)
Water
Utensils
Instructions
a) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1/2cm thick.
b) Trim and thinly slice the spring onion.
a) Heat a large frying pan on high heat with a drizzle of oil.
b) Once hot, add the beef mince, mushrooms, carrot and the white part of the spring onion. Fry until the mince has browned and the veg has softened, 5-6 mins. Use a spoon to break up the mince as it cooks.
c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Add the garlic to the beef and fry until fragrant, 1 min.
a) Once fragrant, stir the char siu sauce, soy sauce and water (see pantry for amount) into the pan.
a) Add the udon noodles to the pan. Toss to coat, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.
b) Add a splash of water if you feel it needs it.
a) Share the char siu beef udon stir-fry between your serving bowls.
b) Sprinkle over the remaining green part of the spring onion to finish.
Enjoy!
