Vietnamese-Style Lean Beef & Veggie Slaw Bowl
with Fried Egg & Crispy Shallots
- Eggs
- Gluten
- Molluscs
- Wheat
- Sesame
- Soy
- Gluten
- May contain traces of allergens
We've flavoured juicy lean 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.
Ingredients
1 packet
Baby Spinach Leaves
250 g
Lean Beef Mince
1
Brown Onion
1 sachet
Crispy Shallots
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
2 tbs
water
1 drizzle
vinegar (white wine or rice wine)
2 piece
egg
(Contains: Eggs)
2 tsp
soy sauce
(Contains: Soy May be present: Gluten)
Utensils
Cooking Steps
• Finely chop brown onion (see ingredients). • Roughly chop baby spinach leaves. • Thinly slice pea pods. • 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 lean beef mince (no need for oil!), breaking up with a spoon, until just 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, in a large bowl, 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 whites are firm and yolks are cooked to your liking, 2-3 minutes.
• Divide the slaw and Vietnamese-style lean beef between bowls. Top with fried egg. • Sprinkle with crispy shallots to serve. Enjoy!
