Ultimate Korean Beef Bao Buns

Nutrition per serve

Ingredients

• 1pcs ginger
• 200g Chinese cabbage
• 1pcs carrot
• 1pcs Lebanese cucumber
• 1pcs spring onion
• 1pcs pear
• 30g Korean chilli paste
• 10ml sesame oil
• 300g beef stir-fry
• 6pcs bao buns
• 50g aioli mayonnaise
• 26ml white vinegar
• 8ml honey
• 15ml soy sauce
• 10ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Peel and finely grate the ginger. Thinly slice the cabbage. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the cucumber and spring onion. Coarsely grate half the pear*.
2. Step 2 — Make quick 'kimchi' slaw
   Combine half the chilli paste (if you prefer less heat, reduce to taste), half the ginger, 1½ tbs white vinegar and ½ tsp honey in a large bowl and season with salt and pepper. Add the cabbage and carrot and toss to coat. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Marinate beef
   Combine the cucumber, spring onion and sesame oil in a bowl, season with salt and pepper, then set aside. Combine the pear, remaining ginger, 1 tbs soy sauce, 1 tsp white vinegar and 1 tsp honey in a large bowl. Separate the beef stir-fry into the marinade and stir to coat.
4. Step 4 — Heat bao buns
   Remove the bao buns from the bag and put on a plate. Cover with a microwave-safe bowl and microwave for 2 mins or until fluffy and heated through. (Alternatively, follow the steaming instructions on the packet.)
5. Step 5 — Stir-fry beef
   Meanwhile, remove the beef from the marinade and reserve the marinade. Heat 2 tsp oil in a large frypan over high heat until very hot (fast and hot cooking is key to a great stir-fry). Stir-fry the beef for 1-2 mins until browned. Add the reserved marinade and cook, stirring, for 30 secs or until slightly reduced. Remove the pan from the heat.
6. Step 6 — Get ready to serve
   Combine the aioli and remaining chilli paste, if desired, in a bowl and season with salt and pepper. Spread the bao buns with the chilli aioli, then fill with the beef stir-fry, half the 'kimchi' slaw and half the sesame cucumber. Divide the bao buns among plates and serve with the remaining 'kimchi' slaw and remaining sesame cucumber.

Allergens

Soy, Gluten, Wheat, Sesame, Egg