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!
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 sprig
Spring Onion
2
Radish
1
Cucumber
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); )
½
sweet chilli sauce
1 packet
Slaw Mix
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy; May be present Milk, Fish, Almond, Cashew. )
6
bao buns
(Contains Gluten(Wheat); )
1 packet
mayonnaise
(Contains Egg; )
1 packet
mint
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
• 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.
• While the potatoes are roasting, thinly slice radish. Slice cucumber into half-moons. • 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 slaw mix, radish, cucumber and sesame dressing in a second large bowl. Season to taste.
• Place bao buns on a microwave-safe plate and cover with a damp paper towel. • Microwave on high for 1 minute. Set aside to rest for 1 minute.
• Gently halve bao buns and evenly spread with mayonnaise. • Fill bao buns with sweet chilli beef, some slaw and tear over mint. • Serve with crushed spring onion potatoes and any remaining slaw. Enjoy!