One Pan Hoisin Beef & Pork and Veggie Gyoza Udon
with Tenderstem® Broccoli and Carrot
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This One Pan Hoisin Beef & Pork and Veggie Gyoza Udon will be on your table in less than 25 minutes and is great for a balanced lifestyle.
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
160 grams
Tenderstem® Broccoli
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
240 grams
British Beef and Pork Mince
60 grams
Hoisin Sauce
(Contains: Soya)
25 grams
Ketjap Manis
(Contains: Soya)
220 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
10 unit(s)
Vegetable Gyozas
(Contains: Soya, Cereals containing gluten, Wheat May contain traces of: Celery, Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Sulphites)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) 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.
c) Halve any thick broccoli stems lengthways.
d) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½cm thick.
e) Peel and grate the garlic (or use a garlic press).
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the Tenderstem® and carrot. Stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.
c) Remove the veg and place in a medium bowl. Cover to keep warm.
a) Wipe out your frying pan, then pop back on medium-high heat with a drizzle of oil.
b) Once hot, add the beef and pork mince. Fry until the mince has browned, 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) Once the mince is cooked, add the garlic and fry for 1 min more.
b) Stir in the hoisin, ketjap and water for the sauce (see pantry for amount).
c) Simmer the sauce until slightly thickened, 2-3 mins.
a) Add the udon noodles to the pan along with the broccoli and carrot.
b) Toss to coat in the sauce, using a fork to gently separate the noodles. Simmer until piping hot, 1-2 mins.
c) Taste and season with salt and pepper if needed. Add a splash of water if the sauce is too thick.
a) Share the noodles between your serving bowls.
b) Place the gyozas on top of the noodles in the final step.
