Hoisin Pulled Beef Bao and Sesame Wedges
with Pickled Cucumber and Slaw
Stuffed full of flavour, these Hoisin Pulled Beef Bao are a fusion favourite. Complimented by two delicious sides, these brilliant bao are destined to be a treat for your table.
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.
Ingredients
450 grams
Potatoes
5 grams
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
280 grams
Slow Cooked Beef
½ unit(s)
Lime
1 unit(s)
Baby Cucumber
120 grams
Coleslaw Mix
64 grams
Mayonnaise
(Contains Egg, Mustard)
60 grams
Hoisin Sauce
(Contains Soya)
1 pack(s)
Bao Buns
(Contains Soya, Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar for the Pickle
Nutritional information
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. Scatter over the black sesame seeds. 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.
Zest and halve the lime. Trim the cucumber, then halve lengthways. Thinly slice widthways.
Pop the cucumber into a small bowl. Add the juice from half the lime and the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
In a medium bowl, add the coleslaw mix, three quarters of the mayo and a 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 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 through the hoisin sauce, lime zest and reserved cooking juices.
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.
When everything's ready, transfer the bao buns to your plates. Spread the remaining mayo inside the buns, then fill with the hoisin beef and some of the pickled cucumber.
Stir any remaining pickled cucumber through the slaw.
Serve your bao with the slaw and sesame wedges on the side.
Enjoy!
