Korean Beef, Corn & Creamy Slaw Bowl
with Fried Egg & Coriander
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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
baby spinach leaves
(May be present Gluten, traces of egg, Fish, milk, Sesame, Tree Nuts, Soy. )
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy; May be present traces of egg, Tree Nuts, Fish, milk. )
(Contains Egg; )
Not included in your delivery
(Contains Gluten, Soy; )
(Contains Sesame; )
(Contains Egg; )
vinegar (rice wine or white wine)
• 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!