For this recipe, you'll need to purchase bao buns from your local Asian grocer.


  • 500g lamb leg steaks, thinly sliced

  • 1 ½ tbsp peanut oil

  • ¼ small red cabbage, shredded

  • 1 Lebanese cucumber, cut into matchsticks

  • ½ nashi or firm green pear, cut into matchsticks

  • 2 green onions, thinly sliced

  • 1/3 cup whole egg mayonnaise

  • 1 tsp Sriracha sauce

  • 1 tbsp limejuice

  • 2 garlic cloves, finely chopped

  • 3cm piece fresh ginger, finely grated

  • 1 small red onion, thinly sliced

  • 75g Mongolian paste

  • 1 tsp brown sugar

  • 1 tsp cornflour

  • Store bought bao buns, to serve

  • Coriander sprigs, to serve


  • 1.

    To make coleslaw, combine the cabbage, cucumber, pear and green onions in a bowl. In a small bowl, combine the mayonnaise, Sriracha and lime juice and stir to combine. Add 2 tablespoons mayonnaise to the coleslaw, season and toss to coat.

  • 2.

    Heat 1 tablespoon oil in a hot non-stick wok, cook lamb strips in batches till browned, remove from wok and set aside.

  • 3.

    Add a little more oil and garlic, ginger and red onion to wok; stir-fry for 2 mins. Reduce heat, stir in Mongolian paste, and cook for a further 1 minute. Combine brown sugar, corn flour and ¼ cup water, add to wok and stir until boiling. Return lamb to wok; toss well to heat through and season.

  • 4.

    Meanwhile, heat a large steamer over a large saucepan of simmering water. Steam the buns, in batches, for 8 mins until puffed up.

  • 5.

    Prise open each bun and fill with lamb mixture, and coleslaw. Serve with remaining Sriracha mayonnaise and coriander sprigs.


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