Sam Burke’s Grilled Beef Gua Bao Buns
Ingredients
12 small Gao Bao Buns (see note)
1kg Beef Scotch Fillet steaks
Taiwanese Beef Basting Masterstock
4 cloves garlic, peeled and roughly crushed with the back of a knife
2 slices ginger
1 dried red chillies
1 cup Chinese cooking wine
70ml dark soy sauce
70ml light soy sauce
4 star anise
1 tsp five spice powder
3 spring onions
3 tbsp brown sugar
Pickled cucumbers
3 small Lebanese cucumbers
1 tbsp sea salt flakes
2 tbsp sugar
Spring onion glaze sauce
6 spring onions, thinly sliced
2 tbsp grated ginger
60ml vegetable oil
50mls Chinkiang vinegar
30ml light soy sauce
30ml water
1 tsp sesame oil
To serve
½ cup roasted peanuts
1 tbsp sugar
Coriander
Siracha chilli sauce
Method
Taiwanese Beef Basting Masterstock
Combine garlic, ginger, dried chillies, Chinese cooking wine, light and dark soy sauce, star anise, 5 spice powder, spring onions and brown sugar in a saucepan.
Reduce as a sticky baste for the grilled Rib Eye. Cook the steaks whilst basting once flipped, with the Taiwanese Beef basting master stock
For the quick pickled cucumbers
Using a sharp knife, finely slice the cucumbers into batons. Season with 1 tbsp salt and 2 tbsp sugar.
Combine the cucumbers, spring onions, ginger, oil, vinegar, soy, water and sesame oil in a bowl.
To serve
Crush the peanuts in a mortar and pestle, toss through the sugar and set aside.
Steam the buns and serve with, quick pickled cucumbers, spring onion sauce, crushed peanuts, coriander and Sriracha and finally sliced glazed master stock steak slices.
Note
Lotus Leaf Buns Plain 24 pack 500 gram – available from Sammi (Aus) 15 Blaxland Place Milperra NSW Australia 02 9772 0782