Sweet Chilli Beef Bao Buns & Radish Slaw
with Spring Onion Potatoes & Sriracha Mayo
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
Cucumber
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Sesame Dressing
(Contains: Gluten, Wheat, Soy, Eggs, Sesame; May be present: Cashew, Fish, Milk, Almond)
1 packet
Sriracha
(May be present: Fish, Milk, Almond, Sesame, Eggs, Soy, 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
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
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 oven to 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 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.
• Gently halve bao buns and evenly spread with sriracha mayo. • Fill bao buns with sweet chilli beef, some slaw and tear over mint. • Serve with crushed spring onion potatoes and any remaining slaw. Enjoy!
