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Teriyaki Pulled Beef Bao
Teriyaki Pulled Beef Bao

Teriyaki Pulled Beef Bao

with Black Sesame Wedges and Smacked Cucumber Salad

Recipe Development Team
Recipe Development TeamUpdated on September 22, 2025
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Our Teriyaki Pulled Beef Bao are inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
High Protein
•Family Friendly
•Customer Favourite
Allergens:
Sesame
•Soya
•Wheat
•Cereals containing gluten

The quantities provided above are averages only.

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.

Total45 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

5 grams

Black Sesame Seeds

(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)

280 grams

Slow Cooked Beef

1 unit(s)

Spring Onion

100 grams

Radishes

1 unit(s)

Cucumber

(May contain traces of: Celery)

15 milliliter(s)

Rice Vinegar

15 grams

Sambal Paste

75 grams

Teriyaki Sauce

(Contains: Soya May contain traces of: Soya)

1 pack(s)

Bao Buns

(Contains: Wheat, Cereals containing gluten, Soya)

Not included in your delivery

½ tsp

Sugar

1 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3110 kJ
Energy (kcal)743 kcal
Fat25 g
of which saturates3.5 g
Carbohydrate86 g
of which sugars21.2 g
Dietary Fibre8.6 g
Protein38.7 g
Salt2.48 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Rolling Pin
•Oven dish
•Aluminum Foil
•Bowl

Cooking Instructions and Tips

PDF
Roast the Wedges
1

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 black 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.

Get Prepped
2

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.

Meanwhile, trim and thinly slice the spring onion. Trim and quarter the radishes.

Trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

Make your Cucumber Salad
3

In a medium bowl, mix together the rice vinegar, sambal, sugar and olive oil for the dressing (see pantry for both amounts).

Season with a pinch of salt. Toss the cucumber and radishes through the dressing and set aside.

Teriyaki Time
4

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.

Bring on the Bao
5

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.

Assemble and Serve
6

Transfer the warmed bao buns to your plates and spread on the mayonnaise (see pantry for amount), then fill with the teriyaki beef. Sprinkle over the spring onion.

Serve with the sesame wedges and smacked cucumber salad alongside. 

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