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Teriyaki Beef Bao Buns

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

Method

  • 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.