One Pan Hoisin Beef and Pork Mince & 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 and Pork Udon with Veggie Gyozas 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)
20 milliliter(s)
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. Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat. Bake on the top shelf of your oven, 10-12 mins.
b) Halve any thick broccoli stems lengthways. Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½cm thick.
c) 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 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.
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) Top with the veggie gyozas.
