Sweet Chilli Beef and Pickled Cucumber Bao

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.