Whip up your favourite Cantonese-style takeaway at home. You'll add garlic, ginger and chilli (aka the 'holy trinity' of flavour) to beef mince, toss in noodles and hoisin sauce, and it's done!
Prep Time
25 min
Cuisine
Asian
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Medium egg noodles (2 nests)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
824 kJ 196 kcal
2644 kJ 630 kcal
Fat of which saturates
7.4 g 2.9 g
23.8 g 9.3 g
Carbohydrate of which sugars
19.3 g 3.3 g
62 g 10.6 g
Fibre
2.3 g
7.3 g
Protein
12 g
38.6 g
Salt
1.17 g
3.75 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (soya, gluten, sesame, egg)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Peel the garlic and ginger
Cut the red chilli[es]in half lengthways and deseed (scrape the seeds out with a teaspoon)
Chop all of these together as finely as you can!
Tip: Don't chop all of the chilli if you can't handle the heat!
Trim, then slice the spring onions finely
2
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once hot, add the chopped garlic, ginger and chilli and cook for 1-2 min or until fragrant
3
Once fragrant, add the beef mince and five-spice mix and cook for 4-5 min or until starting to brown, breaking it up with a wooden spoon as you go
4
While the mince is cooking, combine the cornflour with 100ml [150ml] cold water and give it a good whisk
Add the hoisin sauce, rice vinegar and soy sauce – this is your sticky stir-fry sauce
5
Chop the Tenderstem broccoli in half
6
Add the medium egg noodles to a pot and cover with boiling water until fully submerged
Bring to the boil and cook over a high heat for an initial 3 min
After 3 min, add the chopped broccoli and cook for 2 min further or until cooked
Once done, drain the noodles & broccoli, reserving a cup of the starchy noodle water
7
Once the beef has started to brown, add the sticky stir-fry sauce to the pan with half the chopped spring onion (save the rest for later!) and cook for 3-4 min
Add the drained noodles and broccoli and give everything a good mix up until the noodles are coated in the sauce - these are your sticky beef & broccoli noodles
Tip: Add a splash of starchy noodle water if your sauce is looking a little dry
8
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