with Fried Egg & Coriander
This sizzling hot Korean beef from the pan is a delight unparalleled. Delicious marinated beef and the joy of simplicity are winners in this dish. A sprinkle of crushed peanuts are the crowning glory of this brilliant twist on the weeknight dinner.. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Sweetcorn
1 tin
Baby spinach leaves
1 bag
Beef strips
1 packet
Ginger paste
1 packet
Soy sauce
1 tsp
Sesame oil
1 tsp
Korean Stir-Fry Sauce
1 packet
Egg
2
Slaw Mix
1 bag
Mayonnaise
1 packet
Vinegar
drizzle
Spring onion
1 bunch
• Drain the sweetcorn. Roughly chop baby spinach leaves.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, sweetcorn and ginger paste, tossing, until browned and cooked through, 1-2 minutes. • Reduce heat to medium, then add the soy sauce, sesame oil, Korean stir-fry sauce and a splash of water and cook until slightly reduced, 2-3 minutes. Transfer to a plate and cover to keep warm.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Crack the eggs into the pan and cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. • Meanwhile, combine slaw mix and baby spinach in a medium bowl, along with mayonnaise and a drizzle of vinegar. TIP: Cooking the eggs for 4-5 minutes will give a soft yolk. Cook for 6-7 minutes to get a hard yolk.
• Thinly slice spring onion. • Divide creamy slaw between bowls. Top with Korean beef, corn and a fried egg. • Garnish with spring onion to serve. Enjoy!
2047
kJ
Energy (kJ)
29.2
g
Fat
6.7
g
of which saturates
21.8
g
Carbohydrate
13.6
g
of which sugars
4.3
g
Dietary Fibre
39.8
g
Protein
1516
mg
Sodium
