Tender Beef Bao Buns

These tender beef bao buns are soft, fluffy, and generously filled with slow cooked beef that is rich, savoury, and deeply comforting. The buns have a light, pillowy texture that contrasts beautifully with the sticky, flavour packed filling. This recipe is beginner friendly and broken down into simple steps, making it very achievable at home. Total time is around 2 hours, including resting and cooking.

Ingredients

For the bao buns

• 300g plain flour
• 2 tsp baking powder
• 1 tbsp caster sugar
• ½ tsp salt
• 1 tbsp vegetable oil
• 180ml warm water

For the beef filling

• 500g beef chuck or brisket, cut into chunks
• 1 tbsp vegetable oil
• 3 cloves garlic, finely chopped
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 150ml beef stock

For serving

• Sliced spring onions
• Cucumber ribbons
• Sesame seeds

How to Make Tender Beef Bao Buns

• Prepare the beef: Heat the oil in a deep pan over medium heat. Add the beef and brown it on all sides. Remove and set aside.
• Cook the filling: In the same pan, add garlic and ginger. Cook for 1 minute until fragrant. Return the beef to the pan, then add soy sauce, hoisin, oyster sauce, brown sugar, and stock. Stir well, cover, and simmer gently for 60 to 75 minutes until the beef is very tender.
• Make the dough: Place flour, baking powder, sugar, and salt into a bowl. Add oil and warm water, then mix to form a soft dough. Knead for 5 minutes until smooth.
• Rest the dough: Cover the dough and leave it to rest for 30 minutes. This helps create soft, fluffy buns.
• Shape the buns: Roll the dough out and cut into small circles. Brush lightly with oil, fold each circle in half, and place on baking parchment.
• Steam the buns: Steam the buns for 10 to 12 minutes until puffed and cooked through.
• Assemble: Shred the beef and mix it back into the sauce. Fill each bao bun with beef, then top with spring onions, cucumber, and sesame seeds.

Tips

Why are my bao buns not fluffy?

Make sure the dough rests fully and do not over steam. Gentle heat is key.

How do I keep the beef tender?

Cook it slowly and keep it covered so the moisture stays locked in.

Can I make the filling ahead of time?

Yes, the beef tastes even better the next day once the flavours deepen.

Serving Suggestions

• Serve with a light Asian slaw
• Add chilli oil for heat
• Pair with steamed greens or edamame

Storage

Room temperature

Bao buns are best eaten fresh and should not be left out for more than 4 hours.

Refrigerator

Store leftover beef filling in an airtight container for up to 3 days.

Freezing

The cooked beef can be frozen for up to 2 months. Defrost fully and reheat gently.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 48g
• Protein: 28g
• Fat: 14g
• Saturated fat: 4g
• Sodium: 780mg

Nutrition values are estimates and may vary.

FAQs