Beef Bao Buns are soft, pillowy steamed buns stuffed with tender, savory beef simmered in a rich, umami-packed sauce. The slightly sweet dough contrasts beautifully with the deeply flavorful filling, creating that perfect balance of fluffy and hearty in every bite.
Making bao from scratch feels impressive, but it’s surprisingly achievable. Once you see those buns puff up in the steamer and fill them with saucy, tender beef, you’ll understand why this dish is so special.
Why I Keep Making This Dish
I keep making these Beef Bao Buns because they feel like restaurant-quality comfort food made right at home. The dough turns incredibly soft and airy, while the slow-simmered beef becomes rich, tender, and coated in a glossy sauce that’s packed with flavor.
They’re also versatile enough for different occasions. I’ve served them as a main dish for family dinners, as party food, and even as part of a larger Asian-inspired spread. Every time, they disappear quickly.
There’s something irresistible about warm, freshly steamed bao filled with savory beef.
Tips I Learned the Hard Way
- Use warm (not hot) water for the dough. Water that’s too hot can kill the yeast and prevent rising.
- Allow the dough to fully double in size. This ensures soft, fluffy buns instead of dense ones.
- Cut beef into small cubes. Smaller pieces cook faster and fit neatly inside the buns.
- Simmer until truly tender. If the beef isn’t fork-tender, give it more time.
- Don’t overcrowd the steamer. Leave space between buns so they can expand properly.
- Use parchment under each bun. Prevents sticking and makes removal easier.
- Taste and adjust the sauce. As it reduces, flavors intensify.
Variations You Can Mess Around With
- Shred the beef instead of cubing. Creates a softer, pulled-style filling.
- Add chili paste or sriracha. For extra heat.
- Swap beef for chicken or pork. The sauce works beautifully with other proteins.
- Add sautéed mushrooms. For added umami and texture.
- Make smaller mini bao. Perfect for appetizers.
- Add quick pickled cucumbers. For freshness and crunch.
- Brush buns lightly with oil before steaming. For a slightly shinier finish.
How To Make Beef Bao Buns?
Ingredients
For the Bao Buns
- 2 ½ cups all-purpose flour
- 2 teaspoons instant yeast
- ¼ cup sugar
- 1 teaspoon baking powder
- ¾ cup warm water
- 2 tablespoons vegetable oil
- 1 tablespoon rice vinegar
- Pinch of salt
For the Beef Filling
- 1 lb beef brisket or chuck, cut into small cubes
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- ½ cup beef broth
- Salt and pepper to taste
Optional Garnish
- Fresh cilantro or green onions, chopped
- Pickled vegetables
- Chili sauce
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Rolling pin
- Large skillet or sauté pan
- Bamboo steamer or steaming tray
- Parchment paper
- Knife and cutting board
Instructions
Step 1:
In a large bowl, combine flour, yeast, sugar, baking powder, and salt. Gradually add warm water, vegetable oil, and rice vinegar, stirring until a dough forms.
Step 2:
Transfer the dough to a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise for about 45 minutes or until doubled in size.
Step 3:
Heat vegetable oil in a large skillet over medium-high heat. Add cubed beef, season with salt and pepper, and brown on all sides. Remove and set aside.
Step 4:
In the same pan, sauté chopped onion for 3–4 minutes until softened. Add garlic and ginger and cook for another 1–2 minutes until fragrant.
Step 5:
Return the beef to the pan. Stir in soy sauce, hoisin sauce, oyster sauce, brown sugar, rice vinegar, and beef broth. Reduce heat and simmer for 20–25 minutes until the beef is tender and the sauce has thickened. Adjust seasoning as needed.
Step 6:
Punch down the risen dough and divide into 10–12 portions. Roll each into a ball and flatten into a round disc using a rolling pin.
Step 7:
Place a small square of parchment under each disc, fold in half to create the bao shape, and arrange in a steamer with space between each bun.
Step 8:
Steam over boiling water for 10–12 minutes until puffed and cooked through.
Step 9:
Carefully open each bun and fill with the warm beef mixture. Garnish as desired and serve immediately.
Beef Bao Buns Recipe
Ingredients
Equipment
Method
- In a large bowl, combine flour, yeast, sugar, baking powder, and salt. Gradually add warm water, vegetable oil, and rice vinegar, stirring until a dough forms.
- Transfer the dough to a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise for about 45 minutes or until doubled in size.
- Heat vegetable oil in a large skillet over medium-high heat. Add cubed beef, season with salt and pepper, and brown on all sides. Remove and set aside.
- In the same pan, sauté chopped onion for 3–4 minutes until softened. Add garlic and ginger and cook for another 1–2 minutes until fragrant.
- Return the beef to the pan. Stir in soy sauce, hoisin sauce, oyster sauce, brown sugar, rice vinegar, and beef broth. Reduce heat and simmer for 20–25 minutes until the beef is tender and the sauce has thickened. Adjust seasoning as needed.
- Punch down the risen dough and divide into 10–12 portions. Roll each into a ball and flatten into a round disc using a rolling pin.
- Place a small square of parchment under each disc, fold in half to create the bao shape, and arrange in a steamer with space between each bun.
- Steam over boiling water for 10–12 minutes until puffed and cooked through.
- Carefully open each bun and fill with the warm beef mixture. Garnish as desired and serve immediately.
Notes
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 30 g |
| Fat | 10 g |
| Protein | 15 g |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- With chili sauce on the side. Adds adjustable heat.
- Topped with fresh herbs. Cilantro or green onions brighten the rich filling.
- With pickled vegetables. The acidity balances the savory beef.
- As part of a shared platter. Great alongside stir-fried noodles or dumplings.
- Fresh from the steamer. They’re at their best when warm and fluffy.
- With a light cucumber salad. Adds crunch and freshness.
Storage, Leftovers, and Next-Day Thoughts
- Store buns and filling separately. Prevents sogginess.
- Reheat buns by steaming. This restores their soft texture.
- Microwave carefully. Cover with a damp towel to avoid drying.
- Freeze unfilled buns. Steam straight from frozen when ready.
- The filling tastes even better next day. Flavors deepen overnight.
FAQs (Real Questions People Actually Ask)
Can I prepare the dough ahead of time?
Yes, refrigerate after the first rise and bring to room temperature before shaping.
What if I don’t have a bamboo steamer?
Any steaming setup with a rack and tight-fitting lid will work.
Why are my buns dense?
The dough may not have risen long enough or the yeast may not have been active.
Can I make these gluten-free?
You would need a specific gluten-free flour blend designed for yeast dough.
Can I freeze assembled bao buns?
It’s best to freeze buns and filling separately for best texture.
