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 garlic 
aioli. 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.