Name: Beef Steam (Bao) Buns
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 tbsp (15 mL) rice vinegar, divided; 1 tsp (5 mL) white sugar; 1 mini cucumber, thinly sliced into rounds; ¼ cup (60 mL) mayonnaise; 1 tbsp (15 mL) Gochujang; 2 tbsp (30 mL) sodium-reduced soy sauce; 1 clove garlic, minced; ½ tsp (2.5 mL) fresh ginger, minced; ½ tsp (2.5 mL) red pepper flakes; ½ tsp (2.5 mL) brown sugar; 1 tbsp (15 mL) sesame oil; 0.5 lb (0.23 kg) Ontario strip loin steak, thinly sliced against the grain; 8 Chinese steam buns (bao bun); 4 medium radishes, thinly sliced; 4 green onions, sliced

Beef Steam (Bao) Buns

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 buns (4 servings) 1x

Print Recipe

Description

A Chinese favourite, bao buns are a fresh and fast meal to prepare at home. Soft bao buns are gently steamed before being slathered with a spicy Gochujang mayo, a hot pepper paste that is used in many Asian dishes. They are then filled with sautéed beef, radishes, green onion and quick-pickled cucumber. Eaten in-hand, these little buns are quick to put together and kid-friendly.

Ingredients

Scale

1 tbsp (15 mL) rice vinegar, divided
1 tsp (5 mL) white sugar
1 mini cucumber, thinly sliced into rounds
¼ cup (60 mL) mayonnaise
1 tbsp (15 mL) Gochujang
2 tbsp (30 mL) sodium-reduced soy sauce
1 clove garlic, minced
½ tsp (2.5 mL) fresh ginger, minced
½ tsp (2.5 mL) red pepper flakes
½ tsp (2.5 mL) brown sugar
1 tbsp (15 mL) sesame oil
0.5 lb (0.23 kg) Ontario strip loin steak, thinly sliced against the grain
8 Chinese steam buns (bao bun)
4 medium radishes, thinly sliced
4 green onions, sliced

Cook Mode Prevent your screen from going dark

Instructions

In a small bowl, whisk together vinegar and white sugar until dissolved. Add sliced cucumber and toss to coat. Set aside to marinate.

In a small bowl mix together mayonnaise and Gochujang; set aside.

In a small bowl, whisk together soy sauce, garlic, ginger, red pepper flakes and brown sugar. Heat oil in a large skillet over medium-high heat. Add beef and sauté 1-2 minutes. Add sauce and continue to cook until sauce has thickened and beef is cooked through, about 4-6 minutes. Remove from heat.

Rest a strainer or colander over a pot of boiling water. Make sure the water does not touch the bottom of the strainer. Working in batches, place the buns in the strainer. Cover and steam for 3 minutes, or until soft and puffy. Transfer to a plate.

To serve, gently open each steam bun and spread with Gochujang mayo. Top with beef, quick-pickled cucumbers, sliced radish and green onion.

Notes

Gochujang is a savory, sweet and spicy fermented condiment often used in Korean cooking that can be found in the international food section of your grocery. If you can’t find Gochujang or don’t have it on-hand, try substituting Sriracha chili sauce.
Bao dough is very similar to western bread dough, with the difference that wet heat (steam) is used to cook a bao bun. Bao buns are a fresh find at many Chinese or Asian grocers or, depending where you live, in the international section of your local supermarket.