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Lemongrass Beef Brisket Bao Buns
Lemongrass Beef Brisket Bao Buns

Lemongrass Beef Brisket Bao Buns

with Pickled Cucumber & Sriracha Corn Cob

Pillowy bao buns stuffed with succulent slow-cooked beef brisket coated with ginger lemongrass flavours, a colourful salad mix and crunchy peanuts is your ticket to an unforgettable flavour sensation. Even add some fresh chilli for a spike of heat!

Tags:
Climate Superstar
Allergens:
Gluten
•Soy
•Eggs
•Peanuts
•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

slow-cooked beef brisket

½ packet

Ginger Lemongrass Paste

1 cob

corn

1

cucumber

1 packet

mayonnaise

1 packet

sriracha

½

Long Chilli (Optional)

1 packet

coriander

1 packet

mixed salad leaves

1 packet

crushed peanuts

6

Gua Bao Bun

1 packet

sweet chilli sauce

Not included in your delivery

olive oil

1 tbs

soy sauce

¼ cup

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)4285 kJ
Calories1024 kcal
Fat40.7 g
of which saturates10.6 g
Carbohydrate102.6 g
of which sugars36.7 g
Dietary Fibre10.8 g
Protein48.7 g
Sodium1958 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish
•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. Place slow-cooked beef brisket in a baking dish. • Pour liquid from packaging and the soy sauce over beef. Cover with foil and roast for 15 minutes. • Remove from oven. Uncover, then turn over beef and spread with ginger lemongrass paste (see ingredients). • Roast, uncovered, until browned and heated through, 8-10 minutes.

2
2

• While the beef is roasting, cut corn cob in half. Place corn on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and slightly charred, 15-20 minutes. • Remove from the oven, set aside and cover to keep warm.

3
3

• Slice cucumber into thin sticks. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.

TIP: Slicing the cucumber very thinly helps it pickle faster!

4
4

• SPICY! Use less sriracha if you're sensitive to heat! When the brisket has 10 minutes remaining, combine mayonnaise and sriracha in a small bowl. Set aside. • Thinly slice long chilli (if using). • Roughly chop coriander. • In a large bowl, combine mixed salad leaves, coriander, chilli and a drizzle of olive oil. Season with salt and pepper. • Sprinkle salad with crushed peanuts.

5
5

• Place gua 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.

6
6

• Shred beef brisket using two forks, then stir through sweet chilli sauce. • Drain cucumber. • Uncover, then gently open the buns. Fill with pickled cucumber, lemongrass brisket and some salad. • Bring everything to the table to serve. Serve bao buns with corn cob and any remaining salad. • Drizzle sriracha mayo over the corn to serve. Enjoy!

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