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Tender Beef Bao Buns

Tender Beef Bao Buns

Sink your teeth into these mouthwatering Tender Beef Bao Buns!
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Servings 15
Calories 240 kcal

Equipment

  • Large mixing bowl

Ingredients
  

For the Bao Dough:

  • 3½ cups all-purpose flour
  • 1 tablespoon instant dry yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup warm milk whole or plant-based
  • 2 tablespoons vegetable oil

For the Tender Beef Filling:

  • 1½ pounds beef chuck roast
  • 2 tablespoons vegetable oil
  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 1- inch piece fresh ginger grated
  • ¼ cup soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 2 star anise pods
  • 1 cinnamon stick
  • ½ cup water or beef broth
  • 2 green onions sliced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 tablespoon toasted sesame oil

For Garnish and Serving:

  • Thinly sliced green onions
  • Toasted sesame seeds
  • Thinly sliced cucumber
  • Fresh cilantro leaves

Instructions
 

Step 1: Prepare the Beef Filling

  • Cut the beef chuck into 2-inch cubes and pat dry.
  • Heat oil in a Dutch oven over medium-high heat. Sear the beef until browned on all sides.
  • Remove the beef and reduce the heat. Cook the onion until softened.
  • Add garlic, ginger, and white parts of the green onions. Sauté until fragrant.
  • Return the beef to the pot. Add soy sauce, hoisin sauce, rice vinegar, brown sugar, star anise, cinnamon stick, and water.
  • Simmer on low heat, covered, for 2 to 2½ hours until beef is fork-tender.
  • Shred the beef, remove the star anise and cinnamon stick, and thicken the sauce with the cornstarch mixture.
  • Finish with sesame oil and green onions.

Step 2: Make the Bao Dough

  • In a bowl, combine flour, yeast, sugar, baking powder, and salt.
  • Add warm milk and oil, stirring to form a shaggy dough.
  • Knead on a floured surface for 8-10 minutes until smooth.
  • Let rise in an oiled bowl, covered, for 60-90 minutes.

Step 3: Shape and Fill the Buns

  • Punch down the dough and divide into 16 pieces.
  • Roll each piece into a 4-inch round.
  • Place 1½ tablespoons of beef filling in the center.
  • Pleat the edges to seal.

Step 4: Steam the Buns

  • Arrange buns on parchment squares in a steamer.
  • Steam over simmering water for 12-15 minutes.
  • Serve warm with garnishes.

Notes

  • Make-Ahead: Prepare the beef filling up to 3 days in advance.
  • Storage: Store leftover bao in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze unsteamed buns for up to 1 month.
  • Reheating: Steam for 5-7 minutes to reheat.
  • Variations: Try pork, chicken, or a vegetarian filling with tofu and mushrooms.

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 30gProtein: 12gFat: 8gSodium: 500mgFiber: 2gSugar: 5g
Keyword Steamed Buns, Taiwanese Street Food, Tender Beef Bao Buns
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