Plum-Glazed Beef Rump Bao Buns
with Seasoned Fries & Rainbow Ribbon Salad
- Gluten
- Sesame
- 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 an unforgettable taste and texture sensation!
Ingredients
2
Potato
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, 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 packet
mixed salad leaves
1 packet
garlic aioli
(Contains: Eggs)
Not included in your delivery
olive oil
¼ tsp
cracked black pepper
½ tbs
soy sauce
(Contains: Gluten, Soy)
drizzle
vinegar (balsamic or white wine)
Cooking Steps
• See 'Top Steak Tips!' (below). • Cut potato into fries. • Set your air fryer to 200°C. • In a medium bowl, combine fries, sweet soy seasoning and a drizzle of olive oil. • Place fries into the air fryer basket and cook for 10 minutes. • Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fanforced. Cut potato into fries and season as above. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, using a vegetable peeler, slice cucumber and carrot into ribbons. • Season beefrump with the cracked black pepper and a good pinch of salt.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook beef for 3-4 minutes each side for medium-rare, 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 microwave-safe plate and cover with a damp paper towel. • Microwave on high for 1 minute. Set aside to rest for 1 minute.
• In a second medium bowl, combine mixed salad leaves, cucumber, carrot and 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 rainbow ribbon salad and plum-glazed beef rump. Drizzle over any remaining sauce from the pan. • Bring everything to the table to serve. Serve with seasoned fries, remaining salad and aioli. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the plum sauce and overall taste, though some found the flavours lacking or unexciting.
- Ease of prep: Most found it simple to prepare with little clean-up, but a few mentioned it took longer than expected.
- Suggestions: Several recommend basting the sliced meat in sauce for more flavour. Consider serving with pork belly instead of beef.
- Portions: Some felt the bao buns were too small for the fillings, while others found the overall serving size generous.
- Texture: Several noted the beef was tough or chewy; cooking to medium-rare and resting well may help tenderness.
