Sticky Plum Beef Rump Bao Buns
with Asian BBQ Fries & Cucumber Ribbon Saladd
- Gluten
- Soy
- Wheat
- Eggs
- Eggs
- Milk
- Traces of Cashew
- Walnut
- Almond
- Macadamia
- May contain traces of allergens
- Soy
These mouth-watering bao buns are an exciting dinner option, packed full of flavourful, tender beef and colourful vegetable ribbons. Serve with our fragrant fries, decadent garlic aioli and refreshing salad for unforgettable taste and texture sensation!
Ingredients
2
potato
1 sachet
asian bbq seasoning
(Contains: Gluten, Soy, Wheat)
1
cucumber
1
carrot
1 packet
beef rump
1 packet
plum sauce
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia)
6
Gua Bao Bun
(Contains: Gluten, Wheat May be present: Soy)
1 bag
mixed salad leaves
1 packet
garlic aioli
(Contains: Eggs)
Not included in your delivery
olive oil
2 tsp
cracked black pepper
½ tbs
soy sauce
(Contains: Gluten, Soy)
drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Sprinkle with Asian BBQ seasoning, drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Using a vegetable peeler, slice cucumber and carrot into ribbons. • See Top Steak Tips (below)! Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • Season beef with the cracked black pepper and a good pinch of salt.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Add plum sauce and the soy sauce, turning beef to coat, 1 minute. Transfer to a plate to rest.
• Meanwhile, place gua bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high for 1 minute. Set aside for 1 minute.
• In a medium bowl, combine mixed salad leaves, cucumber, carrot, a drizzle of vinegar and olive oil. Season to taste.
• Thinly slice steak. • Uncover, then gently halve bao buns and spread with some garlic aioli. Fill buns with some cucumber salad and sticky plum beef steak. Drizzle over any remaining pan sauce. • Bring everything to the table to serve. Serve with Asian BBQ fries, remaining salad and aioli. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The plum sauce was lovely, and many enjoyed the tasty beef, though some found certain pieces a bit chewy.
- Ease of prep: Customers appreciated the easy-to-follow recipe, but some struggled to perfect the bao bun preparation.
- Suggestions: For fluffier buns, use a spray bottle for a light mist instead of drizzling water before steaming.
- Portions: Several customers mentioned the beef quantity was insufficient for four people.
- Texture: Some found the bao buns became soggy; consider adjusting steaming time or serving components separately.
