Teriyaki Beef Bao Buns

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Bring a taste of Chinese into your kitchen in under 20 minutes. These are sure to be loved by all the family. 


10 minutes


10 minutes



Oven Temp



1 teaspoon oil

2 large Northern Ireland Farm Quality Assured rump steaks, cut into strips

3 spring onions, thinly sliced

2 garlic cloves, crushed

1 x 2.5cm piece of root ginger, peeled and grated

A pinch of chilli flakes

60ml teriyaki sauce

2 tablespoons honey

The juice of 1 lime

1 teaspoon cornflour, mixed to a paste with 1 tablespoon cold water

To serve

8 Bao Buns

1 little gem lettuce, finely shredded

A few radicchio leaves, shredded

1 large carrot, grated

1 red pepper, deseeded and cut into small fine strips

1 cucumber, cut in half, deseeded and grated

A handful of coriander leaves, roughly chopped

  • Heat oil in a large wok or large frying pan to medium-high and stir-fry the  steak strips for 1 minute, then add the spring onion and fry for another minute. Remove and keep warm.

  • In a small bowl, mix the remaining ingredients and pour into the wok. Bring to a boil, stirring continuously for a minute until the sauce thickens. Return the cooked steak to the wok and coat in the sauce.

To serve

  • Steam the Bao Buns as per packet instructions, then fill with shredded lettuce, radicchio, carrot, pepper, and cucumber strips, top with beef, drizzle with sauce, scatter with coriander and serve.