Lemongrass beef bao buns
Rump steak with Asian flavours for the ultimate party fare
Serves
6
Prep Time
15 mins
Cook Time
30 mins
These lemongrass beef bao buns with chilli oil are the perfect addition to your Christmas celebration or a summer family gathering. The tender, flavourful beef, infused with the aromatic lemongrass, is wrapped in soft, pillowy bao buns. Paired with a zingy chilli oil that adds a delicious kick, these bao buns are a crowd-pleaser that bring vibrant flavours and a festive touch to any table. Whether you're hosting a Christmas feast or enjoying a sunny day with loved ones, these bao buns are sure to become a favourite at your next gathering.
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ShareIngredients
500g Quality Mark rump steaks
1 Tbsp lemongrass paste
1 Tbsp fresh ginger
finely grated1 tsp ground turmeric
2 garlic cloves
minced1 tsp brown sugar
1 Tbsp fish sauce
6-8 bao buns
fresh coriander
chopped½ cucumber
sliced½ red onion
thinly sliced¼ cup lime juice
⅓ cup crispy chilli oil
Method
Trim the beef of any excess fat and sinew.
Slice the meat across the grain into very thin pieces.
Mix the meat in a bowl with the remaining ingredients, ensuring the beef is well coated.
Ideally marinate the meat in these spices overnight, or as long as you can.
When you are ready to serve the bao buns, first prepare the red onions by soaking the finely sliced red onion in lime juice. This pickles them slightly and adds a limey zing to the buns.
Heat a large frying pan on a high heat and add a little cooking oil. Stir fry the meat in batches until browned and just cooked through.
Allow the meat to rest for 10 minutes before serving.
Heat the bao buns according to packet instructions and serve filled with the lemongrass beef, cucumber slices, coriander, pickled red onion and a drizzle of chilli oil.
Nutrition Information per Serving (210g)
This nutrition analysis is based on 6 serves and doesn't include the chilli oil to serve.
