Effortless Beef Bao Buns (Print Version)

# Ingredients:

→ For the Bao Dough

01 - Pinch of salt
02 - 2 ½ cups all-purpose flour
03 - ¼ cup sugar
04 - 2 teaspoons instant yeast
05 - 1 teaspoon baking powder
06 - ¾ cup warm water
07 - 1 tablespoon rice vinegar
08 - 2 tablespoons vegetable oil

→ For the Beef Mixture

09 - Salt and pepper to taste
10 - 1 lb beef brisket or chuck, diced into small chunks
11 - ½ cup beef broth
12 - 2 tablespoons vegetable oil
13 - 3 tablespoons soy sauce
14 - 2 tablespoons oyster sauce
15 - 2 tablespoons hoisin sauce
16 - 1 tablespoon rice vinegar
17 - 1 tablespoon brown sugar
18 - 2 tablespoons grated ginger
19 - 3 cloves garlic, finely chopped
20 - 1 medium onion, diced small

→ Extras for Topping

21 - Chili sauce (optional)
22 - Chopped green onions or fresh cilantro (optional)
23 - Pickled veggies (optional)

# Instructions:

01 - Get a big mixing bowl and toss in the flour, yeast, sugar, baking powder, and a pinch of salt. Stir that up, then pour in the warm water, rice vinegar, and oil. Mix it with a spoon or your hands until you’ve got a messy, sticky clump of dough ready to go.
02 - Sprinkle a bit of flour on your counter, dump the dough there, and knead it for 5-7 minutes. Keep going until it feels stretchy and soft, like a smooth piece of clay that doesn’t cling to your hands anymore.
03 - Grab a clean bowl, brush it with a touch of oil, and pop the dough in there. Cover it up with a damp towel and leave it somewhere cozy for about 45 minutes. When you check back, it’ll be puffed up, soft, and ready to roll.
04 - While your dough is chilling, heat 2 tablespoons of oil over medium-high in a big skillet. Season the beef chunks lightly with salt and a sprinkle of pepper. Toss them into the pan and sear until each side looks golden and mouthwatering. Scoop them out and set aside once browned.
05 - Still using the same pan, toss in the diced onion and stir it around for about 3-4 minutes. Once it’s soft and shiny, add the garlic and ginger. Cook for just a couple of minutes longer until those scents fill your kitchen.
06 - Put the browned beef back into the skillet. Pour in the soy sauce, hoisin sauce, oyster sauce, sugar, vinegar, and broth. Stir to coat every piece evenly, combining all those awesome flavors.
07 - Dial the heat down low and let everything bubble gently for around 20-25 minutes. Stir it now and then to keep it from sticking. Once the beef is tender and the sauce has turned thick and shiny, give it a taste and tweak the seasoning if needed.
08 - Take the risen dough, punch it down gently, and split it into 10-12 parts. Roll each into a small ball with your hands, then flatten into circles about 4-5 inches across. Keep the edges thin and the centers just a bit thicker.
09 - Cut out squares of parchment paper—one for each dough disc. Place a square under every circle before folding it in half to get that neat bun shape. Pop them into a bamboo steamer or steaming tray, giving enough space between each piece to grow. Steam over simmering water for 10-12 minutes until fluffy and dreamy.
10 - Once the buns are done, open each one and stuff them with that gorgeous beef mix. Sprinkle with cilantro, green onions, or pickled veggies for extra flavor. If you like spicy, add chili sauce. Serve right away while everything’s warm, soft, and absolutely delicious!

# Notes:

01 - Fluffy bao stuffed with juicy, flavorful beef gives you an easy way to replicate street food vibes at home.
02 - You can prep your dough and keep it in the fridge overnight if you want to get a head start.
03 - Don’t feel like making dough? Pick up ready-made bao buns from the freezer aisle of your favorite Asian market.

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