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.
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
- • Drain sweetcorn.
• In a small bowl, combine oyster sauce, the brown sugar, the soy sauce and the water. - • 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. - • 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. - • 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!