Name: Tender Beef Bao Buns – Soft, Fluffy, and Packed with Flavor
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Asian
Ingredients: For the Bao Buns:; 3 cups all-purpose flour; 2 ¼ teaspoons instant or active dry yeast (1 packet); 2 tablespoons sugar; 1/2 teaspoon salt; 1/2 cup warm milk (about 110°F); 1/2 cup warm water; 2 tablespoons vegetable oil; For the Beef Filling:; 1 lb beef (short ribs, brisket, or flank steak), cut into small pieces (or use pre-cooked shredded beef); 1 tablespoon soy sauce; 1 tablespoon hoisin sauce; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 1 tablespoon brown sugar; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; Salt and pepper, to taste; 2 green onions, sliced (for garnish); 1/2 cucumber, thinly sliced (for garnish)

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If you love street food or crave a soft, pillowy bite filled with tender, flavorful beef, these Tender Beef Bao Buns are for you. These buns are steamed to perfection and stuffed with melt-in-your-mouth beef, crunchy veggies, and a hint of sweet and savory sauce. Whether you’re making them for a family dinner or a weekend treat, they’ll disappear fast!

Why You’ll Love This Recipe

Perfectly soft and fluffy buns – Light, airy, and absolutely delicious.
Mouthwatering beef filling – Slow-cooked or stir-fried for deep, rich flavors.
Customizable – Add your favorite toppings and sauces.
Fun to make – A rewarding process that’s easier than you think!

Ingredients You’ll Need

Here’s a quick look at what you’ll need, but the full list is in the recipe card below:

For the Bao Buns:
All-purpose flour
Yeast
Sugar
Baking powder
Milk and water
Vegetable oil
For the Beef Filling:
Beef (short ribs, brisket, or flank steak)
Soy sauce and hoisin sauce
Garlic and ginger
Brown sugar
Rice vinegar
Sesame oil
Green onions and cucumbers for garnish

Step-by-Step Directions

Make the Bao Dough

Combine flour, yeast, sugar, baking powder, and warm milk in a bowl. Knead until smooth, then let it rise until doubled in size. Roll out, cut into rounds, fold, and let them rest before steaming.

Prepare the Beef Filling

Cook the beef low and slow until tender, or use a quick stir-fry method for a faster option. Mix with soy sauce, hoisin, garlic, ginger, and a touch of brown sugar for a perfect balance of sweet and savory.

Steam the Buns

Steam the buns in a bamboo steamer or over simmering water for about 10 minutes until fluffy.

Assemble the Bao Buns

Gently open the buns and fill them with the tender beef, sliced cucumbers, green onions, and an extra drizzle of hoisin or sriracha.

Expert Tips and Tricks

Let the dough rise properly – This ensures soft and airy buns.
Use a slow-cook method for beef – Creates deep flavor and tenderness.
Don’t overcrowd the steamer – Give each bun space to expand.

Recipe Variations and Possible Substitutions

Swap the beef – Try shredded pork, chicken, or tofu for different flavors.
Make it spicy – Add chili paste or sriracha for extra heat.
Try pickled veggies – Pickled carrots or radishes add a tangy crunch.

Serving and Pairing Suggestions

Serve these bao buns with miso soup, edamame, or a side of Asian slaw. A refreshing iced green tea or sake pairs beautifully with the flavors.

Storage and Reheating Tips

Store leftover bao buns in an airtight container in the fridge for up to 3 days. Reheat by steaming for 2-3 minutes or microwaving with a damp paper towel.

Frequently Asked Questions

Can I make the bao buns ahead of time?

Yes! Freeze the steamed buns and reheat by steaming before serving.

What’s the best cut of beef for this recipe?

Short ribs, brisket, or flank steak work best for tender, flavorful meat.

Can I make bao dough without yeast?

Yeast is recommended for the best texture, but baking powder alone can work in a pinch.

How do I prevent my buns from sticking?

Use parchment paper squares or lightly grease the steamer basket before placing the buns.

Conclusion

These Tender Beef Bao Buns bring together the best of soft, fluffy bread and rich, savory filling for an unforgettable bite. Whether you’re making them for a casual meal or a special occasion, they’re guaranteed to be a hit. Give them a try and enjoy every delicious bite!

Tender Beef Bao Buns – Soft, Fluffy, and Packed with Flavor

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Experience the best of street food at home with these Tender Beef Bao Buns. Soft, pillowy bao buns are steamed to perfection and filled with melt-in-your-mouth, savory beef, accented by crunchy vegetables and a hint of sweet and tangy sauce. Perfect for a family dinner, a casual get-together, or a fun weekend treat!

Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 20 minutes (plus 1 hour rising time)
Total Time: 1 hour 40 minutes
Yield: 8 servings
Category: Main Course, Appetizer
Method: Steaming, Stovetop
Cuisine: Asian, Fusion

Ingredients

For the Bao Buns:
3 cups all-purpose flour
2 ¼ teaspoons instant or active dry yeast (1 packet)
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup warm milk (about 110°F)
1/2 cup warm water
2 tablespoons vegetable oil
For the Beef Filling:
1 lb beef (short ribs, brisket, or flank steak), cut into small pieces (or use pre-cooked shredded beef)
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
Salt and pepper, to taste
2 green onions, sliced (for garnish)
1/2 cucumber, thinly sliced (for garnish)

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Instructions

Make the Bao Dough:
- In a large bowl, combine flour, yeast, sugar, and salt.
- Add warm milk, warm water, and vegetable oil. Mix until a soft, slightly sticky dough forms.
- Knead for 8–10 minutes until smooth. Cover and let it rise in a warm spot until doubled in size (about 1 hour).
Prepare the Beef Filling:
- In a skillet over medium heat, cook the beef until browned. (If using tougher cuts, you can slow-cook or simmer until tender.)
- Add minced garlic, ginger, soy sauce, hoisin sauce, brown sugar, rice vinegar, and sesame oil. Stir and cook for 3–5 minutes until flavors meld. Season with salt and pepper. Remove from heat.
Shape the Bao Buns:
- Punch down the dough and roll it out on a lightly floured surface.
- Cut into rounds (about 3 inches in diameter) using a cutter or glass.
- Fold each round in half, creating a pocket. Place them on a parchment-lined steamer tray, cover, and let them rest for 20 minutes to rise slightly.
Steam the Buns:
- Steam the bao buns in a bamboo steamer or on a rack over simmering water for about 10 minutes until soft and fluffy.
Assemble the Bao Buns:
- Gently open each steamed bun and fill with a generous portion of the beef filling.
- Garnish with sliced green onions and cucumber for a fresh, crunchy contrast.
- Optionally, drizzle a bit more hoisin or sriracha over the filling for extra flavor.
Serve Immediately:
- Enjoy your tender beef bao buns warm as a main course or appetizer!

Notes

Ensure the liquid ingredients for the dough are warm—not hot—to activate the yeast without killing it.
For extra flavor and tenderness, consider slow-cooking the beef filling or marinating the meat before cooking.
If you prefer a vegetarian option, substitute beef with shredded pork, chicken, or tofu, and adjust the sauces accordingly.