Beef Bao Buns (Print Version)
# Ingredients:
→ For the Bao Buns
01 -
2 ½ cups all-purpose flour
02 -
2 teaspoons instant yeast
03 -
¼ cup sugar
04 -
1 teaspoon baking powder
05 -
¾ cup warm water
06 -
2 tablespoons vegetable oil
07 -
1 tablespoon rice vinegar
08 -
Pinch of salt
→ For the Beef Filling
09 -
1 lb beef brisket or chuck, cut into small cubes
10 -
2 tablespoons vegetable oil
11 -
1 medium onion, finely chopped
12 -
3 cloves garlic, minced
13 -
2 tablespoons ginger, grated
14 -
3 tablespoons soy sauce
15 -
2 tablespoons hoisin sauce
16 -
2 tablespoons oyster sauce
17 -
1 tablespoon brown sugar
18 -
1 tablespoon rice vinegar
19 -
½ cup beef broth
20 -
Salt and pepper to taste
→ For Garnish
21 -
Fresh cilantro or green onions, chopped (optional)
22 -
Pickled vegetables (optional)
23 -
Chili sauce (optional)
# Instructions:
01 -
In a large bowl, combine the flour, yeast, sugar, baking powder, and that pinch of salt. Pour in the warm water, vegetable oil, and rice vinegar, then stir everything together until it forms a shaggy dough. The dough might seem a bit sticky at first, but that's exactly what we want!
02 -
Dust your counter with a little flour and turn the dough out onto it. Roll up your sleeves and knead that dough for about 5-7 minutes until it transforms into something smooth and elastic. You'll feel it change under your hands - when it stops sticking to your fingers and feels like a soft earlobe, you've got it right.
03 -
Lightly oil a bowl, place your dough ball inside, and cover it with a damp kitchen towel. Find a warm spot in your kitchen and let the dough rest for about 45 minutes. It should double in size and look all puffy and inviting when it's ready.
04 -
While your dough is rising, let's make that incredible filling. Heat up a couple tablespoons of vegetable oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper, then add them to the hot pan. Brown them on all sides until they're looking caramelized and delicious. Once they're nicely seared, scoop them out and set them aside for a moment.
05 -
In that same pan with all those wonderful beef drippings, toss in your chopped onion and cook for 3-4 minutes until it's soft and translucent. Then add the minced garlic and grated ginger, stirring for another minute or two until your kitchen fills with that incredible aroma.
06 -
Now the magic happens! Return those browned beef cubes to the pan. Pour in the soy sauce, hoisin sauce, oyster sauce, brown sugar, rice vinegar, and beef broth. Give everything a good stir to make sure all those flavors are mingling nicely with the beef.
07 -
Turn the heat down to low and let this beautiful mixture simmer away for 20-25 minutes. You'll want to stir occasionally and watch as the sauce reduces and thickens, coating each piece of beef with glossy deliciousness. The beef should become fork-tender and practically melt in your mouth. Taste and adjust with salt and pepper if needed.
08 -
Back to our dough! Give it a gentle punch to release the air, then divide it into 10-12 equal portions. Roll each piece into a smooth ball between your palms. On a lightly floured surface, use a rolling pin to flatten each ball into a disc about 4-5 inches across, making them slightly thicker in the center than at the edges.
09 -
Cut small squares of parchment paper and place one under each dough disc. Fold each disc in half to create that classic bao shape - like a taco but with the edges pinched together. Arrange them in your bamboo steamer or on a parchment-lined steaming tray, leaving some space between each bun to allow for expansion. Cover and steam over simmering water for 10-12 minutes until they've puffed up and look like fluffy clouds.
10 -
Once your buns are steamed to perfection, carefully open each one and spoon in a generous amount of that savory beef filling. Top with fresh cilantro, green onions, or some zingy pickled vegetables if you like. Serve them right away while they're still warm and pillowy, with some chili sauce on the side for those who love a bit of heat. Watch as everyone's eyes light up when they take their first bite!
# Notes:
01 -
These homemade beef bao buns combine soft, fluffy steamed bread with rich, savory filling for an authentic Asian street food experience at home.
02 -
The bao dough can be made ahead of time and refrigerated overnight for easier meal planning.
03 -
For a shortcut version, you can use pre-made bao buns available in the freezer section of Asian grocery stores.