Quick Korean Beef, Corn & Slaw Bowl
with Fried Egg & Spring Onion- Gluten
- Soy
- Sesame
- Wheat
- Eggs
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Almond
- Fish
- Wheat
- Traces of Cashew
- Sesame
- Soy
This sizzling hot Korean-style beef from the pan is a delight unparalleled. Delicious marinated beef and the joy of simplicity are winners in this dish. Topped off with a fried egg and fresh spring onion, this dish is a brilliant twist on a weeknight dinner. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
½ tin
sweetcorn
1 packet
Baby Leaves
1 packet
beef strips
1 packet
ginger paste
1 packet
Korean Stir-Fry Sauce
(Contains: Gluten, Soy, Sesame, Wheat; May be present: Eggs, Fish, Milk, Almond)
1 packet
Slaw Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Almond, Fish, Wheat, Cashew, Sesame, Soy)
1 bunch
spring onion
Not included in your delivery
olive oil
1 tsp
soy sauce
(Contains: Gluten, Soy; )
1 tsp
sesame oil
(Contains: Sesame; )
2
eggs
(Contains: Eggs; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn (see ingredients). Roughly chop baby leaves.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, sweetcorn and ginger paste, tossing, until browned and cooked through, 1-2 minutes. • Reduce heat to medium, then add the soy sauce, sesame oil, Korean stir-fry sauce and a splash of water and cook until slightly reduced, 2-3 minutes. Transfer to a plate and cover to keep warm.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Crack the eggs into the pan and cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. • Meanwhile, combine slaw mix and baby leaves in a medium bowl, along with mayonnaise and a drizzle of vinegar.
TIP: Cooking the eggs for 4-5 minutes will give a soft yolk. Cook for 6-7 minutes to get a hard yolk.
• Thinly slice spring onion. • Divide creamy slaw between bowls. Top with Korean beef and corn and a fried egg. • Garnish with spring onion to serve. Enjoy!
