Name: Steamed Bao Buns with Savory Beef Filling
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Chinese
Ingredients: 2 1/2 cups all-purpose flour; 2 tablespoons sugar; 1 teaspoon salt; 2 teaspoons instant yeast; 3/4 cup warm milk; 2 tablespoons vegetable oil (plus extra for brushing); 1 teaspoon baking powder; 1 tablespoon water; 1 pound beef sirloin or flank steak, thinly sliced; 1/2 cup hoisin sauce; 1 tablespoon soy sauce; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; 1 cup shredded carrots; 1 cup thinly sliced cucumber; 2 green onions, sliced; Fresh cilantro for garnish

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I love making these soft, fluffy Chinese-style bao buns filled with tender, savory beef and crisp fresh vegetables. When I steam the dough, it turns pillowy and light, and I enjoy stuffing each bun with flavorful beef, hoisin sauce, and crunchy toppings. For me, these bao buns feel like comforting street food made right at home.

Steamed Bao Buns with Savory Beef Filling

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 ½ cups all-purpose flour

2 tablespoons sugar

1 teaspoon salt

2 teaspoons instant yeast

¾ cup warm milk

2 tablespoons vegetable oil

1 teaspoon baking powder

1 tablespoon water

1 pound beef sirloin or flank steak, thinly sliced

½ cup hoisin sauce

1 tablespoon soy sauce

1 teaspoon grated fresh ginger

1 clove garlic, minced

1 cup shredded carrots

1 cup thinly sliced cucumber

2 green onions, sliced

Fresh cilantro for garnish

Directions

I start by combining the flour, sugar, salt, and instant yeast in a large mixing bowl. Then I add the warm milk and vegetable oil and mix everything until a dough forms.

I knead the dough for about 8 to 10 minutes, until it becomes smooth and elastic. After that, I cover the bowl with a clean towel and let the dough rise in a warm place for 1 to 2 hours, until it doubles in size.

Once risen, I dissolve the baking powder in water and knead it into the dough until fully incorporated. Then I divide the dough into 10 equal portions and roll each one into a ball.

I roll each ball into an oval about ¼-inch thick, brush it lightly with oil, and fold it in half. I place each bun on a small piece of parchment paper and let them rest for 30 minutes.

While the buns rest, I prepare the filling. In a skillet over medium-high heat, I cook the sliced beef with soy sauce, ginger, and garlic for about 4 to 5 minutes, until tender. I stir in the hoisin sauce and cook for another minute to coat the beef evenly.

I steam the buns in a steamer basket over boiling water for 8 to 10 minutes, until they are puffed and fluffy.

Finally, I carefully open each bun and fill it with warm beef, shredded carrots, cucumber, green onions, and fresh cilantro. I like to serve them immediately while they are warm and soft.

Servings and timing

I prepare this recipe in about 20 minutes of prep time and 15 minutes of cooking time, with a total time of approximately 1 hour and 45 minutes, including rising.

This recipe makes 10 servings, and each serving contains about 335 kcal.

Variations

I sometimes swap the beef for thinly sliced chicken or even crispy tofu when I want a different protein option.

For a spicier version, I like to add a drizzle of chili sauce or a spoonful of chili garlic paste to the filling.

When I want extra crunch, I include sliced radishes or shredded cabbage along with the carrots and cucumber.

If I am short on time, I occasionally shape the dough into simple round buns instead of folding them, then stuff them after steaming.

Storage/Reheating

I store leftover buns and filling separately in airtight containers in the refrigerator for up to 3 days.

To reheat the buns, I prefer steaming them for a few minutes until soft and warm again. If I am in a hurry, I microwave them briefly with a damp paper towel to prevent drying out.

I reheat the beef filling in a skillet over medium heat or in the microwave until warmed through, then assemble just before serving.

FAQs

Can I make the dough ahead of time?

Yes, I sometimes prepare the dough in advance and let it rise slowly in the refrigerator overnight. The next day, I bring it to room temperature before shaping and steaming.

Can I freeze the bao buns?

I freeze the steamed buns without filling once they have cooled completely. When I want to use them, I steam them directly from frozen until heated through.

What cut of beef works best?

I like using sirloin or flank steak because they stay tender when sliced thinly and cooked quickly over medium-high heat.

Why do I add baking powder after the first rise?

I add baking powder after the initial rise to give the buns extra lift and ensure a soft, fluffy texture once steamed.

Can I make these without a bamboo steamer?

If I do not have a bamboo steamer, I use a metal steamer basket set over a pot of boiling water with a tight-fitting lid, and the buns turn out just as soft and fluffy.

Conclusion

I find these steamed bao buns with savory beef filling incredibly rewarding to make. From kneading the dough to filling each fluffy bun with flavorful beef and crisp vegetables, I enjoy every step of the process. When I serve them warm and fresh, they always feel comforting, satisfying, and worth the effort.

📖 Recipe:

Steamed Bao Buns with Savory Beef Filling

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Author: Cheryl
Total Time: 1 hour 45 minutes
Yield: 10 servings
Diet: Halal

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Description

Soft, fluffy steamed bao buns filled with savory beef, hoisin sauce, and crisp fresh vegetables. These pillowy Chinese-style buns are comforting, flavorful, and perfect for family dinners or casual gatherings.

Instructions

In a large bowl, combine flour, sugar, salt, and instant yeast. Add warm milk and vegetable oil, mixing until a dough forms.
Knead the dough for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1–2 hours, or until doubled in size.
Dissolve baking powder in water and knead it into the risen dough until fully incorporated.
Divide the dough into 10 equal portions and roll each into a ball.
Roll each ball into a ¼-inch thick oval, brush lightly with oil, fold in half, and place on parchment paper. Let rest for 30 minutes.
In a skillet over medium-high heat, cook the sliced beef with soy sauce, ginger, and garlic for 4–5 minutes until tender. Stir in hoisin sauce and cook for 1 additional minute.
Steam the buns in a steamer basket over boiling water for 8–10 minutes until puffed and fluffy.
Open each bun and fill with warm beef, shredded carrots, cucumber, green onions, and fresh cilantro. Serve immediately.