Home » Beef Recipes » Teriyaki Beef Bao Buns
Teriyaki Beef Bao Buns
Serves: 4
Cook: 10 mins
-
Equipment
- Measuring spoon
- Chopping board
- Garlic crush
- knives
- Vegetable peeler
- Large wok or frying pan
- Small bowl
- wooden spoon
-
Ingredients
- 1 teaspoon oil
- 2 Large Northern Ireland Farm Quality Assured rump steaks
- 3 Spring onions
- 2 Garlic cloves
- 1 x 2.5 cm Piece of root ginger
- A pinch of chilli flakes
- 3 tbsp Teriyaki sauce
- 2 tbsp Honey
- The juice of 1 lime
- 1 tsp Cornflour mixed to a paste with 1 tablespoon cold water
To serve:
- 8 Bao buns
- 1 Bag of mixed salad leaves
- 1 Large Carrot grated
- 1 Red pepper deseeded and cut into small fine strips
- 1/2 Cucumber ribbons
-
Method
- Heat oil in a large wok or large frying pan to medium-high and stir-fry the steak strips for 1 minute.
- Add the spring onion and fry for another minute. Remove and keep warm.
- Peel and crush garlic and place in small bowl.
- Peel and grate ginger and place in small bowl.
- Mix the chilli flakes, teriyaki sauce, honey, lime and corn flour mixture in the small bowl, 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.
- Peel and grate carrot.
- Remove stalk and seeds from the pepper and finely slice.
- Peel the cucumber and ribbon using a vegetable peeler.
- Fill Bao Buns with mixed salad leaves, carrot, pepper, and cucumber strips, top with beef, drizzle with sauce, and serve.
