Korean-Style Glazed Beef
with Charred Corn Slaw & Sriracha Mayo
- Sesame
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Eggs
- Fish
- Milk
- Almond
- Gluten
- Sesame
- Sulphites
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Walnut
- Traces of Pine Nut
- Soy
- Fish
- Wheat
Our eyes are wide open with anticipation for richly sauced beef, it’s simply irresistible. In a bowl of charred corn slaw with ponzu sauce, it’s sure to make your jaw drop and don’t get us started on the sriracha mayo. In fact, let’s dive right in and enjoy!
Ingredients
1
carrot
1
pear
½ tin
sweetcorn
1 packet
beef strips
1 packet
cornflour
1 packet
Korean Stir-Fry Sauce
(Contains: Sesame, Gluten, Soy, Wheat; May be present: Eggs, Fish, Milk, Almond)
1 packet
Shredded Cabbage Mix
1 packet
ponzu sauce
(Contains: Soy; May be present: Eggs, Fish, Milk, Almond, Gluten, Sesame, Sulphites, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut)
1 packet
sriracha
(May be present: Soy)
1 packet
mayonnaise
(Contains: Eggs; May be present: Almond, Sesame, Cashew, Soy, Fish, Wheat)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Grate carrot. Thinly slice pear. Drain sweetcorn. • In a medium bowl, combine beef strips and cornflour. Set aside. • Heat a large frying pan over medium-high heat. Cook sweetcorn, tossing, until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. • Add Korean stir-fry sauce and cook, stirring, until coated and heated through, 1 minute.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Meanwhile, combine shredded cabbage mix to the charred corn, along with pear, carrot, ponzu sauce and a drizzle of white wine vinegar and olive oil. Season with salt and pepper and set aside. • In a small bowl, combine sriracha, mayonnaise and a dash of water. Season to taste.
• Divide charred corn slaw between bowls. Top with Korean-style sesame beef. • Drizzle with sriracha mayo to serve. Enjoy!
