Korean Beef, Corn & Creamy Slaw Bowl
with Fried Egg & Coriander- Soy
- Wheat
- Gluten
- Sesame
- Eggs
- Cashew
- Almond
- Eggs
- Fish
- Milk
- May contain traces of allergens
- Gluten
This sizzling hot Korean beef from the pan is a delight unparalleled. Delicious marinated beef and the joy of simplicity are winners in this dish. A sprinkle of crushed peanuts are the crowning glory of this brilliant twist on the weeknight dinner.. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1 packet
Asian Chilli Dressing
(Contains: Soy; )
1 tin
Sweetcorn
250 g
Beef Strips
1 packet
Baby Spinach Leaves
1 packet
Korean Stir-Fry Sauce
(Contains: Soy, Wheat, Gluten, Sesame; May be present: Cashew, Almond, Eggs, Fish, Milk)
1 packet
Slaw Mix
1
Spring Onion
1 packet
Ginger Paste
Not included in your delivery
1 tsp
sesame oil
(Contains: Sesame; )
2 piece
egg
(Contains: Eggs; )
1 drizzle
vinegar (rice wine or white wine)
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten)
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Drain the sweetcorn. Roughly chop baby spinach 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 spinach 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, corn and a fried egg. • Garnish with spring onion to serve. Enjoy!
