Double 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..
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
Ingredients
1 tin
sweetcorn
1 bag
baby spinach leaves
2 packet
beef strips
1 packet
ginger paste
(May be present Gluten, traces of egg, Fish, milk, Sesame, Tree Nuts, Soy. )
1 packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy; May be present traces of egg, Tree Nuts, Fish, milk. )
1 bag
Slaw Mix
1 packet
mayonnaise
(Contains Egg; )
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
egg
(Contains Egg; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Instructions
• 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 in batches, tossing, until browned and cooked through, 1-2 minutes. Return all beef and veggies to the pan. • 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!
