Sweet Chilli Beef Bao Buns
with Crushed Spring Onion Potatoes & Asian Slaw
Sweet chilli-glazed beef rissoles nestled within the fluffiest of bao buns - does it get any better than this? With the addition of crushed potatoes and a crunchy, crispy slaw on the side, we can confirm it does!
We’ve replaced the parsley in this recipe with mint due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 sachet
Chicken-Style Stock Powder
3 clove
garlic
1 bunch
spring onion
2
radish
1
cucumber
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
mayonnaise
(Contains Egg; )
1 packet
beef mince
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
sweet chilli sauce
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy; May be present Milk, Fish, Almond, Cashew. )
6
bao buns
(Contains Gluten(Wheat); )
½ packet
mint
1 packet
Asian Slaw Mix
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, sprinkle over chicken-style stock powder and toss to coat. Roast until just tender, 18-20 minutes. • Meanwhile, finely chop garlic. Thinly slice spring onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook spring onion and half the garlic until fragrant, 1 minute. • Lightly crush the semi-roasted potatoes on the tray and drizzle over garlic spring onion oil. Return to oven to roast until golden, 8-10 minutes.
• Meanwhile, thinly slice radish. Slice cucumber into half-moons. • SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine sriracha and mayonnaise. Set aside. • In a large bowl, combine beef mince, fine breadcrumbs, sweet soy seasoning, remaining garlic, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (5-6 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then add sweet chilli sauce and turn rissoles to coat.
• Meanwhile, combine Asian slaw mix, radish, cucumber and sesame dressing in a second large bowl. Season to taste.
• 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.
• Gently halve bao buns and evenly spread with sriracha mayo. • Fill bao buns with sweet chilli beef, some Asian slaw and tear over mint (see ingredients). • Serve with crushed spring onion potatoes and any remaining Asian slaw. Enjoy!