Vietnamese-Style Beef Bowl
with Corn Slaw & Crispy Shallots
We've flavoured juicy beef mince with zingy ginger and lemongrass, nutty sesame oil, plus sweet and savoury oyster sauce - and swapped rice out for a crunchy and colourful slaw to soak up the saucy deliciousness.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½
brown onion
1 bag
baby spinach leaves
1 tin
sweetcorn
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
½ packet
sesame oil blend
(Contains Sesame;)
1 packet
beef mince
1 packet
garlic paste
½ packet
Ginger Lemongrass Paste
1 bag
slaw mix
1 packet
garlic aioli
(Contains Egg;)
1 packet
crispy shallots
Not included in your delivery
1
olive oil
1 tsp
brown sugar
½ tbs
soy sauce
(Contains Gluten, Soy;)
2 tbs
water
2
eggs
(Contains Egg;)
1 drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Finely chop brown onion (see ingredients). • Roughly chop baby spinach leaves. • Drain sweetcorn. • In a small bowl, combine the brown sugar, oyster sauce, the soy sauce and the water. Set aside.
• Heat a large frying pan over high heat. Cook corn kernels 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.
• Return frying pan to high heat with sesame oil blend (see ingredients). When oil is hot, cook beef mince and onion, breaking mince up with a spoon, until browned, 3-4 minutes. • Reduce heat to medium, then add garlic paste and gingerlemongrass paste (see ingredients). Cook until fragrant, 1 minute. • Stir in oyster sauce mixture until combined, 1 minute. Season with pepper. Transfer to a second bowl and cover to keep warm.
• Meanwhile, to bowl with corn, add slaw mix, baby spinach leaves, garlic aioli and a drizzle of the vinegar and olive oil. Toss to combine.
• Wipe out frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, crack the eggs into pan. • Cook until whites are firm and yolks are cooked to your liking, 2-3 minutes.
• Divide the corn slaw and Vietnamese-style pork between bowls. Top with fried egg. • Sprinkle with crispy shallots to serve. Enjoy!