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Asian Brisket Bao

These lightly steamed buns filled with rich beef brisket, crunchy coleslaw, and topped with green onion make for the perfect snack or light lunch. Pairs well with California Wine like Cabernet Sauvignon or Merlot.

Ingredients

4	bao buns (store-bought)
340 g	cooked thinly sliced beef brisket
30 ml	sesame oil
4 tbsp	black bean garlic sauce
177 ml	rice vinegar
1tsp	grated Daikon radish
1 tbsp	grated fennel
90 g	shredded green cabbage
1 tbsp	white sesame seeds
2 tbsp	fine slices of chopped green onions

Step 1
Slice the bao buns into a little pocket not quite going all the way though.
Step 2
Asian Coleslaw: In a mixing bowl. Add half of the black bean garlic sauce, half the rice vinegar, and all the Daikon radish, fennel, cabbage, and sesame seeds. Mix until fully incorporated and let sit for about 30 minutes.
Step 3
Meanwhile, in a small frying pan heat the oil on medium heat, add the beef, remaining rice vinegar and black bean garlic sauce. Mix all together and cook for 3 to 5 minutes or until all is mixed and hot.
Step 4
Steam buns until warm.
Step 5
Remove from heat and place 3 oz of beef into each bun. Divide the Asian coleslaw into each bun, top with green onions and serve.

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Asian Brisket Bao

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

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