Beef Bao Buns (Soy-Ginger Ground Beef with Pickled Veggies & Cilantro)

Quick Recipe Version (TL;DR)

• Yield: 16 bao buns (about 8 servings)
• Prep Time: 1 hour 30 minutes (includes rising)
• Cook Time: 20 minutes
• Total Time: 1 hour 50 minutes

Quick Ingredients

• 3 cups (375 g) all-purpose flour
• 2 tbsp sugar + 1 tbsp brown sugar
• 2 tsp instant yeast, 1 tsp baking powder, 1/2 tsp salt
• 3/4 cup (180 ml) warm water (110°F / 43°C), 1/4 cup (60 ml) milk
• 3 tbsp neutral oil (plus more for brushing)
• 1 lb (450 g) ground beef
• 3 cloves garlic, 1 tbsp grated ginger, 2 green onions
• 3 tbsp soy sauce, 1 tbsp each oyster sauce & hoisin, 1 tsp sesame oil
• 1/3 cup (80 ml) beef broth or water, 2 tsp cornstarch
• 2 cups shredded/sliced veggies (carrot + cucumber or radish)
• 1/2 cup (120 ml) rice vinegar, 1/4 cup (60 ml) water, 2 tbsp sugar, 1 tsp salt
• Fresh cilantro, optional sliced red chili, extra hoisin or spicy mayo

Do This

• 1. Make dough: Mix warm water, milk, sugar, yeast, flour, baking powder, salt, and 2 tbsp oil. Knead until smooth; place in an oiled bowl, cover, and let rise 60–75 minutes until doubled.
• 2. Pickle veggies: Heat vinegar, water, sugar, and salt just until dissolved. Pour over carrots and cucumber/radish; let sit at least 20 minutes.
• 3. Cook beef: Sauté garlic and ginger in oil, brown beef, then add soy, oyster, hoisin, brown sugar, sesame oil, and broth. Thicken with cornstarch slurry and stir in green onions.
• 4. Shape buns: Divide dough into 16 pieces, roll into ovals, brush one side with oil, fold in half, and place each on a parchment square. Cover and proof 20–30 minutes.
• 5. Steam: Bring steamer water to a steady simmer. Steam buns (without crowding) over medium-high heat for 8–10 minutes until puffy and cooked through.
• 6. Fill: Drain pickles. Open each warm bao, spoon in soy-ginger beef, top with pickled veggies, cilantro, and optional chili or sauce. Serve immediately.

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Why You’ll Love This Recipe

• Soft, fluffy steamed bao wrapped around juicy, soy-ginger beef for a perfect sweet-salty-savory bite.
• Crunchy, tangy quick-pickled veggies and fresh cilantro keep every mouthful bright and balanced.
• Everything is made from scratch, but the steps are simple and very doable for a home kitchen.
• Great for casual dinners, parties, or meal prep: buns, filling, and pickles can all be made ahead.

Grocery List

• Produce: Garlic, fresh ginger, green onions, carrots, cucumber or radishes, fresh cilantro, optional red chili.
• Dairy: Whole milk.
• Pantry: All-purpose flour, granulated sugar, brown sugar, instant yeast, baking powder, fine salt, neutral oil, sesame oil, soy sauce, oyster sauce, hoisin sauce, rice vinegar, beef broth or stock (or bouillon), cornstarch, 1 lb (450 g) ground beef.

Full Ingredients

Bao Dough

• 3 cups (375 g) all-purpose flour, plus extra for dusting
• 2 tbsp (25 g) granulated sugar
• 2 tsp (6 g) instant yeast (or active dry yeast)
• 1 tsp (4 g) baking powder
• 1/2 tsp (3 g) fine sea salt
• 3/4 cup (180 ml) warm water, about 110°F / 43°C
• 1/4 cup (60 ml) whole milk, at room temperature
• 2 tbsp (30 ml) neutral oil (vegetable, canola, or sunflower)
• 1 tsp neutral oil for greasing the bowl
• 1–2 tbsp neutral oil for brushing the dough before folding

Soy-Ginger Beef Filling

• 1 lb (450 g) ground beef (80–90% lean)
• 2 tsp (10 ml) neutral oil
• 3 cloves garlic, finely minced
• 1 tbsp finely grated fresh ginger (about a 1-inch knob)
• 3 tbsp (45 ml) soy sauce (regular or low-sodium)
• 1 tbsp (15 ml) oyster sauce (optional but recommended)
• 1 tbsp (15 ml) hoisin sauce
• 1 tbsp (12 g) packed light brown sugar
• 1 tsp (5 ml) toasted sesame oil
• 1/4 tsp ground white or black pepper
• 1/3 cup (80 ml) beef broth or water
• 2 tsp (6 g) cornstarch mixed with 2 tbsp (30 ml) cold water (slurry)
• 2 green onions, thinly sliced

Quick Pickled Veggies

• 1 cup (about 100 g) shredded carrot
• 1 cup (about 100 g) very thinly sliced cucumber or radish (or a mix)
• 1/2 cup (120 ml) rice vinegar
• 1/4 cup (60 ml) water
• 2 tbsp (24 g) granulated sugar
• 1 tsp (5 g) kosher salt or fine sea salt

For Serving

• 1 small bunch fresh cilantro leaves, roughly chopped
• Optional: 1 fresh red chili, thinly sliced
• Optional sauces: extra hoisin, sriracha, or a quick spicy mayo (3 tbsp mayo + 1–2 tsp sriracha)

Step-by-Step Instructions

Step 1: Make the fluffy bao dough

In a large mixing bowl (or the bowl of a stand mixer), whisk together the flour, sugar, instant yeast, baking powder, and salt.

In a separate container, combine the warm water (about 110°F / 43°C), room-temperature milk, and 2 tbsp neutral oil. Pour the wet ingredients into the dry ingredients.

Stir with a spoon or spatula until a shaggy dough forms. If using a stand mixer, attach the dough hook and knead on medium-low speed for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10–12 minutes, dusting lightly with flour only as needed to prevent sticking.

Shape the dough into a smooth ball. Lightly grease a clean bowl with 1 tsp neutral oil, place the dough inside, and turn it once so it is lightly coated with oil.

Step 2: Let the dough rise

Cover the bowl with plastic wrap, a lid, or a clean kitchen towel. Let the dough rise in a warm, draft-free spot (around 75–80°F / 24–27°C is ideal) for 60–75 minutes, or until doubled in size. A turned-off oven with the light on works well if your kitchen is cool.

While the dough is rising, cut 16 small squares of parchment paper (about 3 x 3 inches / 7.5 x 7.5 cm). These will keep the buns from sticking to the steamer.

Step 3: Make the quick pickled veggies

Place the shredded carrot and thinly sliced cucumber or radish in a medium heat-safe bowl.

In a small saucepan, combine the rice vinegar, water, sugar, and salt. Heat over medium just until the sugar and salt dissolve and the mixture is steaming but not boiling, 2–3 minutes. Stir occasionally.

Pour the hot pickling liquid over the vegetables, pressing them down so they are fully submerged. Let them cool to room temperature, then refrigerate until ready to serve. They will be nicely pickled after about 20 minutes and get even better with more time.

Step 4: Cook the soy-ginger ground beef

In a large skillet over medium-high heat, add 2 tsp neutral oil. When hot, add the minced garlic and grated ginger. Sauté for 30 seconds, stirring constantly, until fragrant but not browned.

Add the ground beef, breaking it up with a spatula. Cook for 5–7 minutes, until the beef is browned and no pink remains. If there is a lot of excess fat, spoon some off.

Reduce the heat to medium. Stir in the soy sauce, oyster sauce (if using), hoisin sauce, brown sugar, sesame oil, and pepper. Add the beef broth or water and stir to combine. Bring to a gentle simmer.

Stir the cornstarch slurry (2 tsp cornstarch mixed with 2 tbsp cold water), then pour it into the pan while stirring. Cook for 1–2 minutes until the sauce thickens and coats the beef in a glossy layer. Turn off the heat and stir in the sliced green onions.

Taste and adjust seasoning with a little more soy sauce or sugar if needed. Let the filling cool slightly; it should be thick and spoonable, not watery.

Step 5: Shape the bao buns

Once the dough has doubled, gently punch it down to release excess air. Turn it out onto a lightly floured surface and knead briefly (30–60 seconds) to smooth it out.

Divide the dough into 16 equal pieces. For accuracy, you can weigh the whole dough and divide by 16; each piece will be roughly 35–40 g. Shape each piece into a smooth ball by tucking the edges underneath and rolling gently under your palm.

Let the dough balls rest, covered with a lightly damp towel, for 5–10 minutes. This relaxes the gluten and makes rolling easier.

Working with one ball at a time, use a rolling pin to roll it into an oval about 4 x 3 inches (10 x 7.5 cm), slightly thicker in the center and a bit thinner at the edges. Lightly brush the top surface with neutral oil to prevent sticking when folded.

Fold the oval in half (oiled side inside) to create a half-moon shape with a “pocket” inside. Place it on a parchment square. Repeat with the remaining dough.

Arrange the shaped buns on a tray, leaving some space between them. Cover loosely with plastic wrap or a clean towel and let them proof for 20–30 minutes, until slightly puffy.

Step 6: Steam the bao until fluffy

Set up your steamer: a bamboo steamer over a wok or wide pan, or a metal steamer insert over a pot. Add enough water so it will not boil dry during cooking, but the water level should be below the steamer basket. Bring the water to a steady simmer over medium-high heat (close to 212°F / 100°C) but not a violent boil, which can make the buns tough.

Place the proofed buns (on their parchment squares) into the steamer basket, leaving at least 1 inch (2.5 cm) between them so they have room to expand. Cover with the lid.

Steam over medium-high heat for 8–10 minutes. Do not open the lid during this time or the buns may collapse. After 8–10 minutes, turn off the heat and let the buns sit, covered, for 1 more minute to gently finish cooking.

Carefully lift the lid away from you to avoid steam burns. Transfer the steamed bao to a warm plate and keep covered with a clean towel while you steam the remaining batches. Add more hot water to the pot as needed between batches and bring back to a simmer before steaming the next round.

Step 7: Fill and serve the beef bao buns

Drain the pickled vegetables, shaking off excess liquid. Gently open each warm bao bun along the fold to reveal the pocket.

Spoon a generous amount of the soy-ginger beef filling into each bun. Top with a small handful of pickled veggies, a few cilantro leaves, and optional slices of fresh red chili.

Drizzle with extra hoisin or a little spicy mayo if you like. Serve immediately while the buns are warm, soft, and fluffy.

Pro Tips

• Keep the dough slightly tacky: Add just enough flour while kneading to prevent sticking. A soft, slightly tacky dough yields lighter, fluffier bao.
• Mind the water temperature for yeast: Aim for about 110°F / 43°C. Too hot can kill the yeast; too cool will slow the rise.
• Do not overcrowd the steamer: Bao expand as they cook. Steam in batches and give them space so they do not stick together or become misshapen.
• Cool the filling slightly: Very hot filling can create steam inside the buns and make them soggy when you assemble. Warm is perfect.
• Adjust the tang and sweetness of the pickles: Taste and tweak the brine with a bit more sugar or vinegar to suit your preference before pouring over the veggies.

Variations

• Spicy beef bao: Add 1–2 tsp chili garlic sauce or gochujang to the beef while simmering, and finish with extra sliced chilies on top.
• Ground chicken or turkey bao: Substitute an equal amount of ground chicken or turkey for the beef. Because they are leaner, do not drain too much fat and consider adding an extra tablespoon of oil to keep the filling juicy.
• Vegetarian bao: Swap the beef for finely crumbled extra-firm tofu or plant-based ground “meat.” Use vegetable broth instead of beef broth and a vegetarian oyster sauce (or extra hoisin) to keep it meat-free.

Storage & Make-Ahead

Steamed buns: Let leftover bao cool completely. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. To reheat, steam refrigerated buns for 3–4 minutes or frozen buns for 6–8 minutes, until hot and fluffy again.

Beef filling: Cool and refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet over medium heat, adding a splash of water if it seems too thick.

Pickled veggies: Store in their brine in a covered jar or container in the refrigerator for up to 1 week. Drain just before serving.

You can make the dough up to the first rise ahead of time: after the dough has doubled, punch it down, cover tightly, and refrigerate up to 12 hours. Let it sit at room temperature for 30–45 minutes before shaping. This makes assembly day much faster.

Nutrition (per serving)

Approximate values for 1 serving (2 filled bao buns), including beef and pickled veggies but not extra sauces:

Calories: ~430 kcal; Protein: ~20 g; Carbohydrates: ~48 g; Fat: ~16 g; Saturated Fat: ~5 g; Fiber: ~3 g; Sodium: ~900 mg (varies with soy sauce and added salt).