Teriyaki Beef Bao Buns

Teriyaki Beef Bao Buns

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.
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