For this recipe, you'll need to purchase bao buns from your local Asian grocer.
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.
Heat 1 tablespoon oil in a hot non-stick wok, cook lamb strips in batches till browned, remove from wok and set aside.
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.
Meanwhile, heat a large steamer over a large saucepan of simmering water. Steam the buns, in batches, for 8 mins until puffed up.
Prise open each bun and fill with lamb mixture, and coleslaw. Serve with remaining Sriracha mayonnaise and coriander sprigs.
This recipe was supplied by beefandlamb.com.au.
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