Teriyaki Pulled Beef Bao Buns

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. 

Meanwhile, trim the pak choi, then separate the leaves. Cut each leaf in half lengthways down the middle.

Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).

When the wedges have 10 mins remaining, heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pak choi and sugar snap peas. Stir-fry until just soft, 4-5 mins.

Stir in the garlic and soy sauce. Cook until fragrant, 1 min, then remove from the heat and cover to keep warm.

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. IMPORTANT: Ensure the beef is piping hot throughout.

Stir in the teriyaki sauce and reserved cooking juices. Season with salt and pepper.

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 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, 2-3 mins.