Ingredients
Ingredients
- of Redefine Flank Steak (200 g)
- 1 package
- Teriyaki Sauce (more if needed)
- 1/2 cup (120 g)
- Bao buns (store bought)
- 8
- Spring Onions, thinly sliced
- 2 tbsp. (50 g)
- Sriracha mayonnaise
- ½ cup (120 g)
- Crispy onions / Toasted sesame seeds (optional)
- Lime (70 g), cut into wedges
- 1
Asian Slaw
- Rice vinegar
- 1 tbsp. (15 g)
- Soy Sauce
- 1 tbsp. (15 g)
- Mirin / Maple syrup
- 1 tbsp. (15 g)
- Olive oil / Sesame oil
- 1tbsp. (13 g)
- Red Cabbage, shredded
- ¼ (50 g)
- Carrot, shredded
- 1 (100 g)
- Red Pepper, finely sliced
- 1 (50 g)
- Spring onion, finely sliced
- 2 (50 g)
- Coriander leaves
- 1 tsp. (5 g)
Method
Prepare the Asian slaw by combining rice vinegar, soy sauce, mirin, and olive oil in a bowl. Whisk together, then add red cabbage, carrot, red pepper, and spring onion. Toss to combine and adjust seasoning as needed. Let the slaw marinate for at least 15 minutes.
Steam the Bao buns in steamer baskets according to package instructions (approximately 6-8 minutes).
Cook the Teriyaki glazed Flank. Heat olive oil in a non-stick pan over medium-high heat. Rub the Flank steak with olive oil and salt. Sear it in the hot pan for approximately 3 minutes per side until a caramelised crust forms. Remove the cooked Flank steak from the pan and thinly slice it along the grain into 1 cm slices. Return the sliced Flank steak to the pan, add the teriyaki sauce, and sear for another 2 minutes until the flank slices are nicely glazed.
Assemble the buns. Open the bao buns and add 2 pieces of teriyaki-glazed flank to each one. Top with a generous amount of slaw, followed by a drizzle of sriracha mayonnaise, fresh coriander leaves, and a wedge of lime. For added flavour and texture, sprinkle toasted sesame seeds or crispy onions on top.
Enjoy your delicious bao buns!
Made with
Redefine Flank SteakView product →
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Vanessa