Vietnamese-Style Ginger Lemongrass Beef

Name: Vietnamese-Style Ginger Lemongrass Beef with Corn Slaw & Crispy Shallots
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 sachet Crispy Shallots; 1 packet Garlic Aioli; 1 Garlic; 1 packet Ginger Lemongrass Paste; 1 packet Oyster Sauce; 1 packet Sesame Oil Blend; 1 packet Slaw Mix; 2 piece egg; 2 tbs water; 1 drizzle vinegar (white wine or rice wine); ½ tbs soy sauce; 1 drizzle olive oil; 1 tsp brown sugar

with Corn Slaw & Crispy Shallots

4.0(10)

Recipe Development TeamUpdated on April 01, 2026

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Calories

734 kcal

Protein

39.2g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Eggs
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

Brown Onion

1 tin

Sweetcorn

1 sachet

Crispy Shallots

1 packet

Garlic Aioli

Garlic

1 packet

Ginger Lemongrass Paste

1 packet

Oyster Sauce

1 packet

Sesame Oil Blend

1 packet

Slaw Mix

Not included in your delivery

2 piece

egg

(Contains: Eggs;)

2 tbs

water

1 drizzle

vinegar (white wine or rice wine)

½ tbs

soy sauce

(Contains: Soy; May be present: Gluten.)

1 drizzle

olive oil

1 tsp

brown sugar

Nutritional Values

Energy (kJ)3070 kJ

Calories734 kcal

Fat54.6 g

of which saturates10.7 g

Carbohydrate30.8 g

of which sugars20.2 g

Dietary Fibre5.9 g

Protein39.2 g

Sodium1830 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• 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 up with a spoon, until just 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 bowl and cover to keep warm. TIP: For best results, drain the oil from the pan before adding the garlic paste!

• While beef is cooking, to the bowl with corn, add slaw mix, baby spinach leaves, garlic aioli and a drizzle of 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.