One Pan Char Siu Beef Udon and Vegetable Gyozas
with Soy, Garlic, Mushrooms and Roasted Sesame
Super speedy, this One Pan Char Siu Beef Udon and Vegetable Gyozas takes only 15 minutes to make. 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
240 grams
British Beef Mince
80 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
1 unit(s)
Lime
150 grams
Sliced Spring Greens
75 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)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
10 unit(s)
Vegetable Gyozas
(Contains: Soya, Wheat, Cereals containing gluten May contain traces of: Peanut, Celery, Crustaceans, Egg, Fish, Milk, Molluscs, Sesame, Sulphites)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7. Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.
- Bake on the top shelf of your oven until golden, 10-12 mins. Turn halfway through.
- Heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the beef mince and mushrooms, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw mince. Cook so there's no pink in the middle.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Cut the lime into wedges.
- Add the spring greens and garlic to the frying pan.
- Stir-fry, 1-2 mins.
- Next, stir in the char siu paste, soy, water and honey (see pantry for both). Simmer, 1-2 mins.
- Add the udon noodles to the pan. Toss to coat, using a fork to gently separate them. Simmer until piping hot, 2-3 mins.
- Add a splash of water if the sauce is too thick.
- Add in a good squeeze of lime.
- Share the noodles between your bowls.
- Serve with any remaining lime wedges.
- Sprinkle with sesame seeds to finish.
- Top with the vegetable gyozas.
