Bao Buns with Bulgogi-Apricot Glazed Venison Steak & Sweetheart Cabbage

• Finely chop the sweetheart cabbage and cut the carrot into thin matchsticks. Crush or mince the garlic.
• Heat a drizzle of sunflower oil in a large frying pan over high heat.
• Add the cabbage and carrot and stir-fry for 4 - 5 minutes until slightly softened but still crunchy.
• Add the soy sauce, Korean-style spice mix, garlic and the rest of the sugar. Stir-fry for 1 - 2 more minutes.

• Heat a drizzle of sunflower oil in a frying pan over medium-high heat. When the oil is nice and hot, fry the steak for 3 - 4 minutes per side, or until cooked as preferred (see Tip).
• In a small bowl, mix the apricot chutney and bulgogi sauce.
• In the last minute, brush the steak with the bulgogi-apricot sauce using a brush or spoon.
• Remove the steak from the pan and allow to rest under aluminum foil.

Tip: for a rare steak, fry for 1 - 2 minutes per side; for medium: 2 - 3 minutes per side; for well-done: 4 - 5 minutes per side.

• Boil a shallow layer of water in a pot or saucepan (see Tip).
• Line a sieve with a sheet of parchment paper and place it over the pan, taking care to ensure it doesn't reach the water.
• Transfer the bao buns to the sieve and cover with the lid, then allow to steam for 5 - 7 minutes or until soft.

Tip: if you have a steamer, use this instead of the sieve.

• In a small bowl, mix the mayonnaise with the East-asian style sauce. Finely chop the fresh herbs. 
• Slice the steak.
• Fill the bao buns with the cabbage and carrot. Top with the venison steak.
• Drizzle over the mayonnaise dressing. Garnish with pickled onions, mustard seeds, and fresh herbs.