Teriyaki Beef Bao Buns

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

Preparation

10 minutes

Cooking

10 minutes

Serves

Oven Temp

High

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.

Good Honest Food