Sichuan Garlic Beef Bao Buns

• Meanwhile, slice cucumber (see ingredients) into sticks. 
• Using a vegetable peeler, peel carrot into ribbons. Thinly slice spring onion. 
• Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook spring onion and garlic until fragrant, 1 minute. Transfer to a small bowl. Set aside. 
• Season beef rump with salt and pepper.

• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. 
• Remove pan from heat, then add Sichuan garlic paste and the water and stir to combine.
• Once the beef has finished resting, thinly slice beef, then return to the pan. Toss to coat. 

• In a medium bowl, combine mixed salad leaves, carrot, cucumber and a drizzle of vinegar and olive oil. Season to taste.
• When the fries are done, add spring onion oil to the tray and toss to coat. 

• Place bao buns on a microwave-safe plate and cover with a damp paper towel. 
• Microwave on high for 1 minute. Set aside to rest, 1 minute.