Teriyaki Beef Buns

Amarante

Tue, Sep 29 2020, 9:54 pm

These were good and very easy - it's really like pulled beef barbecue but with Asian flavors.

I used coleslaw mix and then the rest of the ingredients. The apple was a nice touch because it played well with the flavors of the meat. Coleslaw is traditionally used with pulled meat sandwiches at at a barbecue restaurant.

I didn't use a crockpot but this would work if a crockpot but you would have to saute the meat first before adding to the crockpot. This is the great advantage of an Instapot because uou can perform brown in the same pot.

TERIYAKI BEEF BUNS

Excerpt From - Twisted: A Cookbook

Dark and heady with the exotic aroma of Chinese five-spice, these slow-cooked glazed beef buns are the perfect thing to chow down on with your sport-adoring pals. Originally a method of cooking from Japan, our teriyaki leans more towards the Americanized variation popular worldwide today.

SERVES 6

Beef buns:

3 tbsp groundnut oil (peanut oil)
1.2kg (2lb 12 oz) braising steak, cut into 4cm (1½in) chunks
1 tbsp sesame seeds
3 garlic cloves, crushed
50g (1¾oz) fresh root ginger, finely diced)
1½ tbsp Chinese five-spice
salt, to taste
500ml (generous 2 cups) beef stock
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp sesame oil
2½ tbsp caster (superfine) sugar
2 tbsp cornflour (cornstarch)
1 tsp water
8 soft buns

Slaw:

¼ red cabbage, finely shredded (use a mandoline if you have one)
1 large carrot, finely shredded
1 apple, unpeeled, finely shredded
4 spring onions (scallions), thinly sliced on the diagonal
1 medium red chilli, deseeded and sliced - I used a red jalapeño pepper
170g (¾ cup) mayonnaise
juice of 1½ limes
½ tsp salt
a large handful of coriander (cilantro), chopped

1.  Heat 2 tbsp of the oil in a large heavy sauté pan (preferably with a lid) over a high heat and quickly sear the beef, until coloured all over. You will need to do this in batches. Remove from the pan and set aside in a bowl.

2.  Add the remaining oil then turn the temperature down to low. Fry the sesame seeds until just turning golden, then add the garlic and ginger and fry for 30 seconds until fragrant.

3.  Return the beef to the pan, stir through the Chinese five-spice and salt, pour over the stock and bring to barely a simmer. Cook gently for about 3 hours, until soft. Top up with water if the pan looks dry and stir every now and then.

4.  When ready, bring back to a simmer and add the soy sauces, sesame oil and sugar. In a small bowl, mix the cornflour and water together and add this to the sauce, then stir to thicken it all together at a gentle simmer.

5.  Meanwhile, mix together all of the slaw ingredients in a large bowl and set aside.

6.  Toast the buns and fill each with the teriyaki beef, then the slaw. Serve warm.