Double Vietnamese-Style Beef & Corn Slaw 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 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 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 pea pods, 
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 egg whites are firm and yolks are cooked 
to your liking, 2-3 minutes.