FRUGAL: STEAK BAO skinnier, wallet-friendly, prep-ahead

Sensational Chinese version of a burger...

Beef bao, a Chinese burger: 'completely stunningly delicious!'

Bao - steamed Chinese buns stuffed with meat and vegetables, popular in China since Imperial times -are now quite popular in the west.  They can be found all over London, from food trucks and restaurants.

Not surprising.  If you've never had 'bao' before, the contrast of gorgeously sauced meat, crunchy salad and soft white bread is really sensational. 

67's home-made take on bao makes life easier by using soft bakery or supermarket buns, not steamed bread.  Instead of pork, the filling is easily prepped braising steak and a crunchy Asian slaw with creamy peanut dressing.  

Braising steak needs tenderising.  Overnight marinading in 67's blend of exotic spices, sherry and soy sauce produces lovely tender meat infused with flavour and enough 'heft' to make chewing utterly pleasurable.   

Start this the day before serving.  

If you only have half an hour to spare, try rump steak at double the price of braising.

Cost:  £4'ish
Serves: 4-5


Ingreds:
   500gm/17.6oz braising steak*
  
Marinade  
    4 tbsp dry sherry/white wine/grape juice
    4 tbsp reduced salt soy sauce **
    1/2-1 tbsp sugar
    2 cloves garlic, and grated
    1 inch fresh ginger, peeled & grated r
    1/2 tsp cinnamon & 1/4 tsp cloves OR 1.25 tsp 5-spice powder
    1/2 tsp smoked paprika
    1 tsp pepper 
    1 stick lemongrass (opt) 
    1 tbsp Dijon mustard

Sauce: 1 tbsp corn or potato starch

    mixed with 1 tsp cold water to form a paste

    peanut or light veg oil

    lettuce, Asian cabbage slaw
    mustard & mayonnaise (opt)

Method:

1. Remove membranes from meat with a very sharp knife
2. Using a very sharp knife, cut meat across the grain into thin slices
   
3. Mix marinade in a freezer bag or large bowl; add meat; refrigerate overnight or min 4 hours for braising; 20-30 mins for rump steak
   
4. When ready to cook, drain meat (save marinade) 
5. Heat a large frying pan on high; when smoking hot, add a generous tablespoon oil 
6. Without crowding the pan, add slices of meat separating them from one another; cook one minute until bottom is brown, flip, and cook other side one minute
7. Decant into a bowl; continue until all the beef strips are browned
8. Return to pan with marinade; add corn/potato starch slurry; heat until marinade coats beef slices; take off heat
9. Slice buns, leaving top and bottom halves attached
10. Spread bottom generously with mayonnaise and mustard, if using; add lettuce, slaw and a generous heap of meat
11. Serve with Asian Slaw (below) and Potato Wedges (which are not Chinese but are much healthier than fries).

Asian Slaw:

3/4 cup finely sliced green or purple cabbage, Cora removed one third

1/3 cup find carrot curls

1/4 Bellpepper in fine strips

Finely sliced radish

Thin rings red onion (optional) 

Moisten but do not overwhelm with  yoghurt-mayo dressing mixed with a tablespoon or two of peanut butter

Comments:

'This was really stunning; the steak was rich with deep, exotic flavours and wonderful for someone accustomed to western food.  I'm not sure kids would like this, though.'  Retired writer

*£8 per kilo at Morrisons  3/8/21

**Amoy, Pearl River Bridge

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission