Sesame-Spiced Ground Beef & Gai Lan
with Fresh Udon Noodles
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
Celebrate the legacy of Japanese udon with wonderfully thick noodles that never fail to deliver lip-smacking satisfaction. Pair them with a generous helping of Asian-spiced ground beef, tender-crisp gai lan and shredded cabbage. A balanced sauce of mirin, sesame and soy coats everything in impeccable flavour, with a prickle of ginger. For the garnish, shower on some just-sliced scallion. Style, simplicity and salivation activation… all on the plate in 20 short minutes.
We will send you:
- 250g Canadian-raised lean ground beef
- 20g Ginger
- 1 Scallion
- 150g Shredded cabbage
- 225g Asian greens (yu choy or gai lan)
- 15ml Toasted sesame oil
- 30ml Mirin
- 225g Fresh udon noodles
- 60ml Soy sauce (low sodium)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large high-sided pan
Peeler
Oil
Strainer
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
9 g
Sodium
2320 mg
Total Carb
89 g
Sugars
13 g
Protein
43 g
Fibre
7 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Peel and mince the ginger. Thinly slice the scallion crosswise, separating the white bottom and green top. Remove the bottom inch of the yu choy stems; roughly chop the leaves and stems.
Sauté the vegetables
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the cabbage and sauté, 2 to 3 min., until the edges begin to brown. Reduce the heat to low and add the yu choy. Sauté, 2 to 3 min., until tender; season with ⅓ of the spices. Transfer to a bowl and reserve the pan.
Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
Cook the beef
In the reserved pan, heat a drizzle of oil on medium-high. Add the beef* and white bottom of the scallion; season with ½ the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Combine the noodles & serve
To the pan of beef, add the noodles, vegetables, sesame oil, mirin, soy sauce, ginger and remaining spices. Cook, scraping up any browned bits, 1 to 2 min., until the noodles are coated. Divide the noodles between your bowls. Garnish with the green top of the scallion. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
