Quick Korean Beef, Corn & Slaw Bowl
with Sesame Aioli, Fried Egg & Peanuts- Sesame
- Eggs
- Gluten
- Soy
- Wheat
- Peanuts
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Wheat
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
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
½ tin
sweetcorn
1 bag
baby spinach leaves
1 packet
beef strips
1 packet
Ginger & Lemongrass Paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond)
1 bag
Slaw Mix
1 packet
Korean Stir-Fry Sauce
(Contains: Sesame, Gluten, Soy, Wheat; May be present: Eggs, Milk, Fish, Almond)
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Soy, Sesame, Almond, Wheat, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
Not included in your delivery
olive oil
1 tsp
sesame oil
(Contains: Sesame; )
2
egg
(Contains: Eggs; )
1 drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn (see ingredients). 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 & lemongrass paste, tossing, until browned and cooked through, 1-2 minutes. • Reduce heat to medium, then add Korean stir-fry sauce 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 garlic aioli, sesame oil 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 slaw between bowls. Top with Korean beef, corn and a fried egg. • Sprinkle over crushed peanuts to serve. Enjoy!
