Vietnamese-Style Beef & Corn Slaw Bowl

Name: Vietnamese-Style Beef & Corn Slaw Bowl with Pea Pods & Fried Egg
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 packet Baby Spinach Leaves; 250 g Beef Mince; 1 Brown Onion; 1 tin Sweetcorn; 1 packet Garlic Aioli; 1 packet Ginger Lemongrass Paste; 1 packet Oyster Sauce; 1 packet Pea Pods; 1 packet Sesame Oil Blend; 1 packet Slaw Mix; 1 drizzle olive oil; 1 tsp brown sugar; ½ tbs soy sauce; 2 tbs water; 1 drizzle vinegar (white wine or rice wine); 2 piece egg

with Pea Pods & Fried Egg

Recipe Development TeamUpdated on October 16, 2026

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Calories

:

726 kcal

Protein

:

40.5g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Eggs
Gluten
Molluscs
Wheat
Sesame
Soy
Gluten
May contain traces of allergens

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

250 g

Beef Mince

1

Brown Onion

1 tin

Sweetcorn

1 packet

Garlic Aioli

(Contains: Eggs)

1 packet

Ginger Lemongrass Paste

1 packet

Oyster Sauce

(Contains: Gluten, Molluscs, Wheat)

1 packet

Pea Pods

1 packet

Sesame Oil Blend

(Contains: Sesame)

1 packet

Slaw Mix

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

½ tbs

soy sauce

(Contains: Soy May be present: Gluten)

2 tbs

water

1 drizzle

vinegar (white wine or rice wine)

2 piece

egg

(Contains: Eggs)

Nutritional Values

Energy (kJ)3040 kJ

Calories726 kcal

Fat49.8 g

of which saturates8.8 g

Carbohydrate29.9 g

of which sugars19.9 g

Dietary Fibre7.1 g

Protein40.5 g

Cholesterol16.2 mg

Sodium1750 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Finely chop brown onion (see ingredients).
• Roughly chop baby spinach leaves.
• Drain sweetcorn.
• Thinly slice pea pods.
• In a small bowl, combine the brown sugar, oyster
sauce, soy sauce and water. Set aside.

2

• 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.

3

• 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 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
medium bowl and cover to keep warm.

4

• Meanwhile, to bowl with corn, add pea pods, slaw
mix, baby spinach, garlic aioli and a drizzle of
vinegar and olive oil. Toss to combine.

5

• 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.