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Servings: 4


  • 1 kg beef chopped into approx 2” pieces*
  • 4 burger buns
  • Shredded purple cabbage, to serve
  • Cucumber slices, to serve
  • 2 tsp oil, for browning


  • 1/2 cup hoisin sauce
  • 1/4 cup Sriracha (or any hot sauce)
  • 1/4 cup ketchup
  • 3 tbsp brown sugar
  • 3 tbsp soy sauce
  • 3 tbsp oil
  • 6 garlic cloves, minced
  • 1 1/2 cups beef stock (or 1 beef bouillon cube dissolved in 1 1/2 cups of water)


  • Add a little oil to a heavy-bottomed pot or pressure cooker and brown the beef in batches. Brown them on all sides. Remove and set aside.
  • Mix together all the sauce ingredients in a bowl. Taste and adjust seasoning. You want a good balance of heat, sourness, sweetness and saltiness.
  • Add the beef pieces to a pressure cooker or pot. Pour the sauce and stir through. Cover and cook over a low-medium heat for 20-25 minutes in a pressure cooker or 1-1 ½ hours if using a regular pot (see notes). Test a piece - cook until it’s falling apart and tender enough to pull apart with a fork.
  • Once it’s cool enough to handle, remove the meat pieces and shred them. I find this easiest to do with my fingers.
  • Add the shredded pieces back to the pot and cook over a high heat to reduce the sauce to the right consistency. You want it sticky enough to coat the pieces but not too runny that it makes the buns soggy.
  • To serve, halve the buns and toast the cut sides. Add a good amount of the beef, top with shredded cabbage and cucumber and serve immediately.


Adapted from Marion Grasby
* Use any secondary cut of beef for this recipe.
 - If using a regular pot instead of a pressure cooker, you might need to keep an eye on it and see that the sauce doesn’t stick and burn at the bottom. Turn the heat to the lowest setting and add more water if this starts to happen.
- If you can’t find Sriracha, use any hot sauce you can find. Taste and adjust the brown sugar accordingly.
- The beef can be made 2-3 days in advance and refrigerated. Heat it through before serving.
- The beef also freezes well.