Vietnamese-Style Beef Bowl
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Vietnamese-Style Beef Bowl

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.

Tags:
Under 650kcal
Under 40g carbs
Allergens:
Gluten
Mollusc
Wheat
Soy
Sesame
Egg

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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)

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Nutritional Values

Energy (kJ)2628 kJ
Fat46.2 g
of which saturates11.1 g
Carbohydrate20.9 g
of which sugars12.8 g
Dietary Fibre5.7 g
Protein39.3 g
Sodium1776 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• 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.

2
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
3

• 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.

4
4

• 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.

5
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.

6
6

• Divide the corn slaw and Vietnamese-style pork between bowls. Top with fried egg. • Sprinkle with crispy shallots to serve. Enjoy!