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One-Pan Vietnamese-Style Beef Bowl with Deluxe Slaw & Crispy Shallots

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. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

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Quick Under 650kcal Easy Prep Under 30g carbs Super Quick Prep
Prep: 25 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 sweetcorn
  • 1 packet oyster sauce
  • 1 tsp brown sugar
  • 0.5 soy sauces
  • 2 waters
  • 2 eggs
  • 0.5 packets sesame oil blend
  • 1 packet beef mince
  • 1 packet garlic paste
  • 0.5 packets ginger lemongrass paste
  • 1 bag deluxe slaw mix
  • 1 packet garlic aioli
  • vinegar (white wine or rice wine)
  • 1 packet crispy shallots
  • olive oil
  • 1 sweetcorn
  • 1 packet oyster sauce
  • 2 tsp brown sugar
  • 1 soy sauce
  • 4 waters
  • 4 eggs
  • 1 packet sesame oil blend
  • 2 packets beef mince
  • 2 packets garlic paste
  • 1 packet ginger lemongrass paste
  • 1 bag deluxe slaw mix
  • 1 packet garlic aioli
  • vinegar (white wine or rice wine)
  • 1 packet crispy shallots

Instructions

  1. • Drain sweetcorn.
    • In a small bowl, combine oyster sauce, the brown sugar, the soy sauce and the water.
  2. • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
    • When oil is hot, crack the eggs into pan.
    • Cook until whites are firm and yolks are cooked to your liking, 4-5 minutes. Transfer to a plate. Season and cover to keep warm.
  3. • Return pan over medium-high heat with sesame oil blend (see ingredients).
    • When oil is hot, cook beef mince and corn, breaking up with a spoon, until 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.
  4. • In a large bowl, combine deluxe slaw mix, garlic aioli and a drizzle of vinegar and olive oil. Toss to combine.
    • Divide deluxe slaw and Vietnamese-style pork between bowls. Top with fried egg.
    • Sprinkle with crispy shallots to serve. Enjoy!