Festive Pulled Teriyaki Beef Bao Buns and Sesame Wedges
with Honey Miso Brussel Sprouts and Cranberry Slaw
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
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
280 grams
Slow Cooked Beef
200 grams
Brussels Sprouts
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts, Sesame, Walnuts)
30 grams
Dried Cranberries
120 grams
Coleslaw Mix
64 grams
Mayonnaise
(Contains: Egg, Mustard)
15 grams
Miso Paste
(Contains: Soya)
15 grams
Honey
75 grams
Teriyaki Sauce
(Contains: Soya May contain traces of: Soya)
6 unit(s)
Bao Buns
(Contains: Soya, Wheat, Cereals containing gluten)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, remove the beef from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.
Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: Ensure the beef is piping hot throughout.
In the meantime, trim the Brussels sprouts and halve through the root.
Crush the peanuts in the unopened sachet using a rolling pin. Roughly chop the cranberries.
In a large bowl, mix together the coleslaw mix, cranberries and half the mayonnaise. Season with salt and pepper then set your slaw aside.
In a small bowl combine the miso paste and honey with a small drizzle of oil and set aside.
About 10 mins before the beef and wedges are ready, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins.
Once browned, add a splash of water to the sprouts and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins.
Once tender, stir in the miso honey dressing. Stir fry for a further minute then remove from the heat. Cover to keep warm and set aside.
Once the beef is cooked, remove from the oven, reserve 1 tbsp of cooking juices per person, then discard the foil and any remaining cooking juices. Use two forks to shred the beef as finely as you can.
Stir in the teriyaki sauce and reserved cooking juices. Season with salt and pepper.
Place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.
If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.
Transfer the warmed bao buns to your plates and spread on the remaining mayonnaise.
Fill with the teriyaki beef and a little of the slaw. Sprinkle over the peanuts.
Serve the sesame wedges, miso sprouts and remaining slaw alongside.
Enjoy!
