Sweet Chilli Beef and Pickled Cucumber Bao
with Sesame Green Beans, Chips and Sriracha Drizzle
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
280 grams
Slow Cooked Beef
450 grams
Potatoes
1 unit(s)
Baby Cucumber
15 milliliter(s)
Rice Vinegar
150 grams
Green Beans
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
1 pack(s)
Bao Buns
(Contains Cereals containing gluten, Soya)
64 grams
Sweet Chilli Sauce
25 grams
Ketjap Manis
(Contains Soya)
1 pinch
Chilli Flakes
15 grams
Sriracha Sauce
Not included in your delivery
½ tsp
Sugar for Pickling
3 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
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.
Meanwhile, chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips 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. Bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, trim the cucumber. Use a peeler to peel long ribbons down the length of the cucumber, stopping at the seeds.
In a medium bowl, combine a pinch of salt, sugar for pickling (see pantry for amount) and rice vinegar. Add the cucumber ribbons to the bowl and toss through the pickling liquid.
Trim the green beans.
When the chips have 10 mins of cook time remaining, heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Reduce the heat to medium. Add a splash of water and immediately cover with a lid or some foil.
Cook until the beans are tender, 4-5 mins. Remove the pan from the heat. Sprinkle over the sesame seeds and stir into the beans. Cover with a lid or foil to keep warm.
Meanwhile, just before the beef is ready, place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 secs.
If you don't have a microwave, place the bao buns onto a baking tray. Bake on the bottom shelf until warm and fluffy, 2-3 mins.
Once the beef is cooked, remove from the oven then discard the foil and cooking juices.
Use two forks to shred the beef as finely as you can. IMPORTANT: Ensure the beef is piping hot throughout.
Stir the sweet chilli sauce, ketjap manis and chilli flakes (add less if you'd prefer things milder) into the pulled beef. Taste and season with salt and pepper if needed.
Drain and discard the pickling juices from the cucumber ribbons.
When everything's ready, transfer the bao buns to your plates and spread on half the mayo (see pantry for amount), then pile in your sweet chilli beef. Top with the cucumber ribbons.
Serve the sesame green beans and chips alongside.
To finish, drizzle the sriracha (add less if you'd prefer things milder) and remaining mayo (see pantry for amount) over the chips.
Enjoy!
