Serves: 4
Oven Temp: HighMethod
- 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.
Ingredients
- 1 tsp oIL
- 2 Large Northern Ireland Farm Quality Assured rump steaks cut into strips
- 3 Spring onions thinly sliced
- 2 Garlic cloves crushed
- 1 x 2.5 cm pieces of root ginger peeled and grated
- A pinch of chilli flakes
- 60 ml Teriyaki sauce
- 2 tbsp Honey
- The juice of 1 lime
- 1 tsp Cornflower mixed to a paste with 1 tbsp 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
