Hoisin Pulled Beef Bao Buns

Remove the slow cooked beef from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.

Roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the beef is piping hot throughout.

Trim and halve the cucumber. Thinly slice half the cucumber into rounds - this will go in the baos.

Halve the remaining cucumber lengthways. Chop into roughly 1cm wide strips, then chop into 1cm pieces. 

 Zest and halve the lime.

In a medium bowl, add the coleslaw mix, chopped cucumber, three quarters of the mayo and a good squeeze of lime juice.

Season with salt and pepper, then toss to combine. Set your slaw aside.

Once cooked, remove the beef from the oven, reserve 1 tbsp 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 through the hoisin sauce, lime zest and reserved beef juices.

Place the bao buns (2 per person) on a plate and microwave, 750W: 1 min 30 secs / 900W: 1 min. If you don't have a microwave, place the bao buns onto a baking tray. Bake on the middle shelf until warm and fluffy, 2-3 mins.