Vietnamese-Style Beef & Bacon Bowl
with Corn Slaw & Crispy Shallots
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
1
brown onion
1
baby spinach leaves
1
sweetcorn
1
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1
sesame oil blend
(Contains Sesame;)
1
beef mince
1
diced bacon
(May be present: Soy, Milk. )
1
garlic paste
1
Ginger Lemongrass Paste
1
slaw mix
1
garlic aioli
(Contains Egg;)
1
crispy shallots
Not included in your delivery
1
olive oil
brown sugar
soy sauce
(Contains Gluten, Soy;)
water
egg
(Contains Egg;)
Nutritional Values
Instructions
• 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 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 up with a spoon, until browned, 3-4 minutes. • Reduce heat to medium, then add garlic paste and ginger lemongrass 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've added diced bacon, cook diced bacon with beef mince and onion, breaking up with a spoon, until golden, 4-6 minutes. Continue as above.
• 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!