Teriyaki Beef Bao Buns

  • Serves 4
  • 10 mins

Ingredients

1 teaspoon oil
2 large Northern Ireland Farm Quality Assured rump steaks
3 spring onions
2 garlic cloves
1 x 2.5cm piece of root ginger
A pinch of chilli flakes
3 tblsp 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 bag of mixed salad leaves
1 large carrot, grated
1 red pepper, deseeded and cut into small fine strips
1/2 cucumber, ribbons

Equipment

Measuring spoons, chopping board, garlic crush, knives, vegetable peeler, large wok or frying pan, small bowl, wooden spoon

Method

  1. Heat oil in a large wok or large frying pan to medium-high and stir-fry the steak strips for 1 minute.

  2. Add the spring onion and fry for another minute. Remove and keep warm.

  3. Peel and crush garlic and place in small bowl.

  4. Peel and grate ginger and place in small bowl.

  5. Mix the chilli flakes, teriyaki sauce, honey, lime and corn flour mixture in the small bowl, pour into the wok.

  6. Bring to a boil, stirring continuously for a minute until the sauce thickens.

  7. Return the cooked steak to the wok and coat in the sauce.

To serve

  1. Steam the Bao Buns as per packet instructions.

  2. Peel and grate carrot.

  3. Remove stalk and seeds from the pepper and finely slice.

  4. Peel the cucumber and ribbon using a vegetable peeler.

  5. Fill Bao Buns with mixed salad leaves, carrot, pepper, and cucumber strips, top with beef, drizzle with sauce, and serve.

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