Vietnamese-Style Beef Bowl

• 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 the sesame 
oil. 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 
second bowl and cover to keep warm. 

• Meanwhile, to the bowl with corn, add slaw mix, 
baby spinach, 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 the pan.
• Cook until whites are firm and yolks are cooked 
to your liking, 2-3 minutes.