Korean Double Beef, Corn & Slaw Bowl
with Sesame Aioli, Fried Egg & Peanuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Asian Chilli Dressing
(Contains: Soy; )
1 tin
Sweetcorn
500 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
Nutrition Values
Cooking Steps
• Drain sweetcorn (see ingredients). Roughly chop baby leaves. Thinly slice spring onion.
• 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 (cook in batches if your pan is getting crowded). • Reduce heat to medium and return everything to the pan, then add the 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, baby leaves and spring onion in a medium bowl, along with Asian chilli dressing 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.
• Divide zingy slaw between bowls. Top with Korean beef and corn and a fried egg. Season. • Garnish with spring onion to serve. Enjoy!
