Sweet Chilli Beef Bao Buns

• Meanwhile, thinly slice radish. Slice cucumber into half-moons.
• SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine sriracha and mayonnaise. Set aside.
• In a large bowl, combine beef mince, fine breadcrumbs, sweet soy seasoning, remaining garlic, the egg and a pinch of salt and pepper.
• Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (5-6 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate. 

• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side.
• Remove pan from heat, then add sweet chilli sauce and turn rissoles to coat. 

• Meanwhile, combine shredded cabbage mix, radish, cucumber and sesame dressing in a second large bowl. Season to taste. 

• 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 for 1 minute.