Teriyaki beef buns, cucumber, radish pickles and sticky soy ginger jam
Steamed buns filled with a teriyaki seared steak, pickles and a sticky soya jam.
Beef
Main courses
Ingredients
Teriyaki beef buns, cucumber, radish pickles and sticky soy ginger jam
−
+
£26.01
Teriyaki beef
Striploin of beef
/g
800.0 g
0%
KNORR Professional Teriyaki Paste 1.3kg
/g
150.0 g
0%
Soy and Ginger Jam
Reduced Salt Soy Sauce
/ml
100.0 ml
0%
Caster sugar
/g
100.0 g
0%
Mooli Pickle:
Rice vinegar
/ml
100.0 ml
0%
Caster sugar
/g
50.0 g
0%
Red Chillies
/g
2.0 g
0%
Sesame oil
/ml
10.0 ml
0%
Radish
/g
75.0 g
0%
Cucumber
/g
75.0 g
0%
To make the steam buns:
Sesame seeds
/g
20.0 g
0%
Spring onions
/g
30.0 g
0%
/
Teriyaki beef
-
Striploin of beef 800.0 g
-
KNORR Professional Teriyaki Paste 1.3kg 150.0 g
Soy and Ginger Jam
-
Reduced Salt Soy Sauce 100.0 ml
-
Caster sugar 100.0 g
Mooli Pickle:
-
Rice vinegar 100.0 ml
-
Caster sugar 50.0 g
-
Red Chillies 2.0 g
-
Sesame oil 10.0 ml
-
Radish 75.0 g
-
Cucumber 75.0 g
To make the steam buns:
-
Sesame seeds 20.0 g
-
Spring onions 30.0 g
Preparation
-
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.
-
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.
-
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.
-
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.
-
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.
