Sweet Chilli Beef Bao Buns
with Crushed Spring Onion Potatoes & Slaw
Sweet chilli-glazed beef rissoles nestled within the fluffiest of bao buns - does it get any better than this? With the addition of crushed potatoes and a crunchy, crispy slaw, we can confirm it does!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6
bao buns
(Contains: Gluten, Wheat; )
250 g
Beef Mince
1 packet
Mint
1 packet
Sweet Chilli Sauce
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1
Cucumber
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Sesame Dressing
(Contains: Gluten, Wheat, Soy, Eggs, Sesame; May be present: Fish, Cashew, Milk, Almond)
1 packet
Sriracha
(May be present: Soy, Sesame, Fish, Eggs, Milk, Almond, Wheat, Gluten)
1
Spring Onion
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
2
Garlic
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Gluten, Wheat, Soy; )
2
Radish
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Place potato on a lined oven tray. Drizzle with olive oil, sprinkle over chicken-style stock powder and toss to coat. Roast until just tender, 18-20 minutes.
• Meanwhile, finely chop garlic.
• Thinly slice spring onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook spring onion and half the garlic until fragrant, 1 minute.
• Lightly crush the semi-roasted potatoes on the tray and drizzle over garlic-spring onion oil. Return to the oven and roast until golden, 8-10 minutes.
• 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.
• In a second large bowl, combine shredded cabbage mix, radish, cucumber and sesame dressing. 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.
• Gently halve bao buns and evenly spread with sriracha mayo.
• Fill bao buns with sweet chilli beef, some slaw and torn mint leaves.
• Serve with crushed spring onion potatoes and any remaining slaw. Enjoy!
