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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 33 Kat and Andre: Hoisin Beef Steamed Bun with Pickled Radish

Prep: 45 mins (+4 hours marinating and proving)

Cook: 40 mins (+1 hour cooling)

Serves: 6




  • 500g beef scotch fillet, thinly sliced
  • Salt and pepper, to season
  • Crushed peanuts and sliced red chilli, to serve





  • 125ml (½ cup) hoisin sauce
  • 60ml (¼ cup) light soy sauce
  • 1 tbs Chinese five-spice
  • 3cm-piece ginger, grated
  • 4 garlic cloves, crushed
  • 1 small red chilli, finely chopped
  • 1 tbs grated palm sugar





  • 7g sachet dried yeast
  • 1 tbs caster sugar
  • 2 tbs vegetable oil
  • 375g (2½ cups) plain flour, plus extra, to dust
  • 3 tsp baking powder



Pickled Radish


  • 8 red radishes, thinly sliced
  • 250ml (1 cup) white wine vinegar
  • 55g (¼ cup) white sugar





  • 1 Lebanese cucumber, seeded, cut into julienne
  • 1 carrot, cut into julienne
  • 2 spring onions, cut into julienne
  • 1 cup coriander leaves
  • 1 cup Vietnamese mint
  • 1 lime, juiced




  1. To make marinade, stir all ingredients in a bowl until sugar has dissolved. Add beef and toss to coat. Cover and refrigerate for 4 hours or overnight.
  2. Meanwhile, to make buns, stir yeast, sugar and 50ml warm water in a large bowl. Set aside for 5 minutes or until frothy. Stir in combined oil and 250ml (1 cup) water. Add combined sifted flour and baking powder. Mix until a dough forms. Turn out dough onto a lightly floured surface and knead for 1 minute or until smooth. Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 2 hours or until dough doubles in size.
  3. To make pickled radishes, place vinegar, sugar and 125ml (½ cup) water in a small saucepan and stir until boiling and sugar has dissolved. Remove from heat and add radishes. Stand for 1 hour or until cold.
  4. Line an oven tray with baking paper and line a bamboo steamer with baking paper.
  5. Turn dough out onto a lightly floured surface and divide into 12 portions. Roll each portion into a 10cm long oval. Gently fold to form a semi circle and place on prepared tray, covering with a damp tea towel. Set aside for 10 minutes.
  6. To make salad, toss all ingredients in a bowl, then season with salt and pepper.
  7. Place buns, in batches, in prepared steamer basket over a wok of simmering water. Steam, covered and without touching, for 12 minutes or until cooked through.
  8. Remove beef from marinade.
  9. Heat a lightly oiled frying pan over medium-high heat. Cook beef, in small batches and turning, for 30 seconds or until seared. Transfer to a warm plate in a single layer to rest.
  10. Divide buns among serving plates and top with beef, salad and pickled radish. Garnish with nuts and chilli to serve.