with Tenderstem Broccoli and Sriracha Drizzle
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This One Pan Ginger Hoisin Beef Udon will be on your table in less than 25 minutes.
Allergens
Utensils
Tags
British Beef Mince
240 grams
Garlic Clove
2 unit(s)
Coleslaw Mix
120 grams
Tenderstem® Broccoli
80 grams
Ginger Puree
15 grams
Hoisin Sauce
60 grams
Soy Sauce
10 milliliter(s)
Udon Noodles
220 grams
Sriracha Sauce
16 milliliter(s)
Water for the Sauce
50 milliliter(s)
- Heat a large frying pan on medium-high heat (no oil).
- Once hot, fry the beef mince, 5-6 mins.
- Break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Cook so there's no pink in the middle.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Drain the fat from the beef. Season with salt and pepper.
- Add the coleslaw and tenderstem broccoli to the pork. Fry, 2-3 mins.
- Stir in the ginger puree and garlic. Fry, 1 min.
- Stir in the hoisin, soy and water (see pantry).
- Bring to the boil. 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, 1-2 mins.
- Taste and season if needed. Add a splash of water if the sauce is too thick.
- Share the noodles between your bowls.
- Drizzle over the sriracha to finish.
2076
kJ
Energy (kJ)
496
kcal
Energy (kcal)
16
g
Fat
6.8
g
of which saturates
51.3
g
Carbohydrate
16.8
g
of which sugars
7.9
g
Dietary Fibre
36.2
g
Protein
3.65
g
Salt
