Sichuan Garlic Beef Baos Buns

• Meanwhile, slice cucumber into sticks. Thinly slice radish and spring onion. • Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook spring onion and garlic until fragrant, 1 minute. Transfer to a bowl. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season generously with salt and pepper.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • Remove pan from heat, add Sichuan garlic paste and the water, and stir to combine. • Thinly slice beef and return to pan. Toss to coat.

• While the beef is cooking, combine mixed salad leaves, radish, cucumber and a drizzle of vinegar and olive oil in a medium bowl. Season to taste. • When the fries are done, add spring onion oil to the tray and toss to coat.

• Place bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high, 1 minute. Set aside to slightly cool, 1 minute.