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Teriyaki beef

Soy and Ginger Jam

Mooli Pickle:

  • Rice vinegar 100 ml
  • Caster sugar 50 g
  • Red Chillies 2 g
  • Sesame oil 10 ml
  • Radish 75 g
  • Cucumber 75 g

To make the steam buns:

  • Sesame seeds 20 g
  • Spring onions 30 g
  1. Advance Preparation:

    • Remove all the fat from the Sirloin and cut into equal size steaks.
    • Switch on the steam oven.
    • Place 20 Steam buns on a steaming trays and cover with clingfilm.
    • Finely slice the spring onions.
    • Lightly toast the sesame seeds and put to one side.
  2. Teriyaki beef

    • Marinade the beef in the Knorr Blue Dragon Teriyaki paste and leave for a minimum of 1-3 hours in a fridge for best results.
  3. Soy and Ginger Jam

    • Place the soy sauce, caster sugar and KNORR Professional Ginger Puree in a pan and reduce by half.
    • Remove from the heat and allow to cool.
  4. Mooli Pickle:

    • Finely slice the radishes and cucumbers on the mandolin into thin rounds.
    • Finely dice the chilli.
    • Boil together the rice wine vinegar and the sugar.
    • Allow to cool to room temperature.
    • Then add the chilli, mouli and sesame oil.
    • Allow to steep for 2 hours before use.
  5. To make the steam buns:

    • Grill the marinated steaks until medium rare and allow to rest.
    • Whilst the steak is resting place the buns in the steamer for 5 minutes or until soft.
    • Finely slice steaks ready to start filling the buns.
    • In the base of the buns place 5g of the soy ginger jam.
    • Place 30g sliced beef into the buns, top with a slice of the pickled mouli and some sliced spring onion.
    • Sprinkle over some sesame seeds and serve.