Korean Beef and Vegetable Stir-fry

Name: Korean Beef and Vegetable Stir-fry with Fried Eggs
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Steak Strips; 15 Grams of Ginger garlic paste; 20 ML of Soy sauce; 20 Grams of Oyster sauce; 10 Grams of Brown sugar; 10 Grams of Gochujang; 2 Grams of Chilli flakes; 30 Grams of Corn starch; 1 Tsp of Salt; 2 Tbsp of Vegetable oil; 1 Piece of Shallots; 200 Grams of Broccoli; 150 Grams of Green beans; 2 Piece of Carrot; 40 Grams of Spring onion; 100 Grams of Sugar snap peas; 2 Tbsp of Vegetable oil; 2 Piece of Organic Eggs; 10 Grams of Sesame seeds; 15 ML of Sesame oil

with Fried Eggs

Packed with vegetables and flavours!

509 Reviews

Cals 720 · Prot 64 · Carbs 64 · Fat 25

Low Carb

30 min

Korean Beef and Vegetable Stir-fry with Fried Eggs

Packed with vegetables and flavours!

509 Reviews

Cals 720 · Prot 64 · Carbs 64 · Fat 25

Low Carb

Ingredients

Beef

Steak Strips

350 Grams

Ginger garlic paste

15 Grams

Soy sauce 9*10*11*

20 ML

Oyster sauce 8*10*

20 Grams

Brown sugar

10 Grams

Gochujang 9*

10 Grams

Chilli flakes

2 Grams

Corn starch

30 Grams

Salt

1 Tsp

Vegetable oil

2 Tbsp

Stir-fry

Shallots

1 Piece

Broccoli

200 Grams

Green beans

150 Grams

Carrot

2 Piece

Spring onion

40 Grams

Sugar snap peas

100 Grams

Vegetable oil

2 Tbsp

To serve

Organic Eggs 5*

2 Piece

Sesame seeds 3*

10 Grams

Sesame oil 3*9*

15 ML

Allergens

*9 Soya, *10 Wheat, *11 Gluten, *8 Molluscs, *5 Eggs, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3010 / 720
Fats (g)	25.4
of which saturated (g)	7.2
Carbohydrates (g)	64
of which sugars (g)	26.1
Fibers (g)	14.3
Proteins (g)	63.8
Salt (g)	4.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel and slice the shallots.
Separate the broccoli into small florets.
Trim the green beans and chop them in half.
Peel and chop the carrot into thin sticks.
Slice the spring onion into thin sticks.
Slice the sugar snap peas on the diagonal.

2 Fry beef

In a bowl combine the ginger garlic paste, soy sauce, oyster sauce, brown sugar, gochujang (spicy!) and a pinch of chilli flakes (spicy!).
Set aside the stir-fry sauce until step 5.
In another bowl toss the steak strips, corn starch and a pinch of salt.
Heat a pan over a medium-high heat.
Once hot, add the steak strips and fry for 4 min.
Transfer the strips to a plate and reserve the pan.

Tip! Make sure the pan is hot before adding the steak strips. Otherwise, they will stew, not crisp!

3 Fry vegetables

Return it to a high heat with a generous drizzle of vegetable oil.
Stir fry the shallots, broccoli, carrots and green beans for 6-8 min, covered.
Add the spring onion and sugar snap peas and fry for 1-2 min further.

Tip! If you're cooking for 3 or 4, use two pans.

4 Fry eggs

Meanwhile, heat a second pan over a medium heat with a drizzle of vegetable oil.
Crack the eggs into the pan and fry for 2-4 min or until done to your liking.
For a set egg yolk, cover the pan with a lid.
Season with a pinch of salt.