Perfect for a fast and delicious mid-week meal!
10 mins prep time | 10 mins cook time | Serves 4
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
Directions:
- 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.