with Fried Egg & Spring Onion
This sizzling hot Korean-style beef from the pan is a delight unparalleled. Delicious marinated beef and the joy of simplicity are winners in this dish. Topped off with a fried egg, this dish is a brilliant twist on a weeknight dinner. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Sweetcorn
0.5 tin
Baby Leaves
1 packet
Spring onion
1 sprig
Beef Rump
1 packet
Ginger paste
1 packet
Soy sauce
1 tsp
Sesame oil
1 tsp
Korean Stir-Fry Sauce
1 packet
Eggs
2
Slaw Mix
1 packet
Mayonnaise
1 packet
Vinegar
drizzle
• Drain sweetcorn (see ingredients). Roughly chop baby leaves. • Cut beef rump into 1cm strips.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump, 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, baby leaves and spring onion 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.
• Divide creamy slaw between bowls. Top with Korean beef and corn and a fried egg. Season. • Garnish with spring onion to serve. Enjoy!
2343
kJ
Energy (kJ)
560
kcal
Calories
31.9
g
Fat
7.8
g
of which saturates
26.7
g
Carbohydrate
16.7
g
of which sugars
2.5
g
Dietary Fibre
41.4
g
Protein
1423
mg
Sodium
