Hoisin Pulled Beef Bao Buns
with Cucumber Slaw and Wedges
These Hoisin Pulled Beef Bao Buns are luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
Potatoes
280
Slow Cooked Beef
1
Cucumber
(May contain traces of: Celery)
½
Lime
120
Coleslaw Mix
64
Mayonnaise
(Contains: Egg, Mustard)
64
Hoisin Sauce
(Contains: Soya)
4
Bao Buns
(Contains: Cereals containing gluten)
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, 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.
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.
When everything's ready, transfer the bao buns to your plates. Spread the remaining mayo inside the buns and top with the hoisin beef and cucumber slices.
Serve with your wedges and creamy slaw alongside.
Enjoy!
