What is the preparation time for BBQ Beef Bao Buns?

The preparation time for BBQ Beef Bao Buns with pickled cucumber & carrots is between 25 and 40 minutes.

What is the total time required to make BBQ Beef Bao Buns with pickled cucumber & carrots?

The total time required to make BBQ Beef Bao Buns with pickled cucumber & carrots is between 40 and 55 minutes.

What are the main ingredients in BBQ Beef Bao Buns?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of BBQ Beef Bao Buns?

Calories: 1671, Carbs: 248 grams, Fat: grams, Protein: 77.9 grams, Sugar: 32.9 grams, Salt: 3981 grams

How do I prepare BBQ Beef Bao Buns?

IN A PICKLE: In a bowl, combine the vinegar, 20 ml of sweetener, and 2 tbsp of cold water. Toss through the cucumber matchsticks and the grated carrot. Season and set aside in the fridge. TOAST: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BAO BUNS: Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water is steaming, oil the colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun. BBQ STRIPS: Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with the BBQ sauce. Remove from the pan and season. DRESSED LEAVES: In a salad bowl, dress the shredded leaves with a drizzle of olive oil and season. DINNER IS READY: Fill each bao bun with the salad leaves, the BBQ beef strips, and the pickled veg. Sprinkle over the chopped coriander, and the toasted sesame seeds. Serve with the remaining pickled veg on the side. Gourmet, Chef!

What should be prepared from my kitchen to make BBQ Beef Bao Buns?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

BBQ Beef Bao Buns

Name: BBQ Beef Bao Buns
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

Get ready to say ‘wow’ once you taste this bao, Chef! Bite into a fluffy steamed bao bun generously filled with fresh greens, BBQ-soy glazed beef strips, and pickled grated carrot & cucumber matchsticks. Completed with coriander and toasted sesame seeds for that restaurant look.

BBQ Beef Bao Buns

with pickled cucumber & carrots

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Bao Buns
BBQ Sauce
Beef
Black Sesame Seeds
Carrot
Cucumber
Free-Range Beef Strips
Fresh Coriander
Rice Wine Vinegar
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

IN A PICKLE
In a bowl, combine the vinegar, 10 ml of sweetener, and 1 tbsp of cold water. Toss through the cucumber matchsticks and the grated carrot. Season and set aside in the fridge.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BAO BUNS
Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water is steaming, oil the colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun.
BBQ STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with the BBQ sauce. Remove from the pan and season.
DRESSED LEAVES
In a salad bowl, dress the shredded leaves with a drizzle of olive oil and season.
DINNER IS READY
Fill each bao bun with the salad leaves, the BBQ beef strips, and the pickled veg. Sprinkle over the chopped coriander, and the toasted sesame seeds. Serve with the remaining pickled veg on the side. Gourmet, Chef!

Rice Wine Vinegar - 15ml
Cucumber - 50g
Carrot - 120g
Black Sesame Seeds - 5ml
Bao Buns - 3
Free-range Beef Strips - 150g
BBQ Sauce - 50ml
Salad Leaves - 20g
Fresh Coriander - 3g

Download the Recipe

Serves 2

IN A PICKLE
In a bowl, combine the vinegar, 20 ml of sweetener, and 2 tbsp of cold water. Toss through the cucumber matchsticks and the grated carrot. Season and set aside in the fridge.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BAO BUNS
Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water is steaming, oil the colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun.
BBQ STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with the BBQ sauce. Remove from the pan and season.
DRESSED LEAVES
In a salad bowl, dress the shredded leaves with a drizzle of olive oil and season.
DINNER IS READY
Fill each bao bun with the salad leaves, the BBQ beef strips, and the pickled veg. Sprinkle over the chopped coriander, and the toasted sesame seeds. Serve with the remaining pickled veg on the side. Gourmet, Chef!

Rice Wine Vinegar - 30ml
Cucumber - 100g
Carrot - 120g
Black Sesame Seeds - 10ml
Bao Buns - 6
Free-range Beef Strips - 300g
BBQ Sauce - 100ml
Salad Leaves - 40g
Fresh Coriander - 5g

Download the Recipe

Serves 3

IN A PICKLE
In a bowl, combine the vinegar, 30 ml of sweetener, and 3 tbsp of cold water. Toss through the cucumber matchsticks and the grated carrot. Season and set aside in the fridge.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BAO BUNS
Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water is steaming, oil the colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun.
BBQ STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with the BBQ sauce. Remove from the pan and season.
DRESSED LEAVES
In a salad bowl, dress the shredded leaves with a drizzle of olive oil and season.
DINNER IS READY
Fill each bao bun with the salad leaves, the BBQ beef strips, and the pickled veg. Sprinkle over the chopped coriander, and the toasted sesame seeds. Serve with the remaining pickled veg on the side. Gourmet, Chef!

Rice Wine Vinegar - 45ml
Cucumber - 150g
Carrot - 240g
Black Sesame Seeds - 15ml
Bao Buns - 9
Free-range Beef Strips - 450g
BBQ Sauce - 155ml
Salad Leaves - 60g
Fresh Coriander - 8g

Download the Recipe

Serves 4

IN A PICKLE
In a bowl, combine the vinegar, 40 ml of sweetener, and 4 tbsp of cold water. Toss through the cucumber matchsticks and the grated carrot. Season and set aside in the fridge.
TOAST
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
BAO BUNS
Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water is steaming, oil the colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun.
BBQ STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with the BBQ sauce. Remove from the pan and season.
DRESSED LEAVES
In a salad bowl, dress the shredded leaves with a drizzle of olive oil and season.
DINNER IS READY
Fill each bao bun with the salad leaves, the BBQ beef strips, and the pickled veg. Sprinkle over the chopped coriander, and the toasted sesame seeds. Serve with the remaining pickled veg on the side. Gourmet, Chef!