BRISKET AND PEANUT BAO BUNS
For a quick weeknight meal bao buns are family favourite. This recipe is one of our 5 ways with brisket using our Braised Beef Brisket recipe. Forty Thieves new peanut satay sauce makes an excellent addition to the sauce here.
Ingredients
1 Tbsp vegetable oil
2 cloves garlic, minced
1 spring onion, sliced
3cm piece ginger, finely grated
2 tsp soy sauce
3 Tbsp Forty Thieves peanut satay sauce
½ cup beef stock from the base Brisket recipe
200-300g cooked Beef Brisket , sliced
1 packet Bao buns
Zest and juice of 1 lime
½ cucumber, peeled into thin ribbons
½ packet mung bean sprouts
1 red chilli, sliced
Coriander leaves leaves for garnishing
Method
In a saucepan, heat the oil and gently fry the garlic, along with the white part of the spring onion and the ginger. Add the soy sauce, peanut satay sauce, and beef stock, and bring to a simmer. Add the beef and cook, covered, over a low heat until heated through and most of the liquid has disappeared, approx 10 minutes. Add the spring onion greens and the zest and juice of the lime.
Steam the bao buns according to the packet directions (usually around 15 minutes).
To serve, fill the buns with a slice of beef, some cucumber, mung beans, chilli and coriander.