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One Pan Hoisin Beef & Pork and Veggie Gyoza Udon
One Pan Hoisin Beef & Pork and Veggie Gyoza Udon

One Pan Hoisin Beef & Pork and Veggie Gyoza Udon

with Tenderstem® Broccoli and Carrot

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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.

Tags:
Family Friendly
•High Protein
Allergens:
Soya
•Cereals containing gluten
•Wheat
•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

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, Sulphites May contain traces of: Fish, Milk, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3156 kJ
Energy (kcal)754 kcal
Fat30.6 g
of which saturates7.3 g
Carbohydrate77.8 g
of which sugars24 g
Dietary Fibre9.9 g
Protein40.2 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Garlic Press
•Knife
•Bowl
•Large Frying Pan

Instructions

1

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 0.5cm thick.

e) Peel and grate the garlic (or use a garlic press).

2

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. 

3

a) Wipe out your frying pan, then pop back on frying pan 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 it up 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.

4

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.

5

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.

6

a) Share the noodles between your serving bowls.

b) Place the gyozas on top of the noodles in the final step.

Enjoy!

7

Step 1 MOD: Preheat your oven to 220°C/200°C fan/gas mark 7. Pop the gyozas onto a baking tray. Drizzle with oil. Toss to coat. Bake on the top shelf of your oven, 10-12 mins. Serve with the noodles in the final step.

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