Mongolian Beef Bao Buns

For me, bao buns were love at first bite. I don't remember when or where I tried them first, but I know I've been pursuing them pretty aggressively for several years. I have only two tiny criticisms about bao: pork belly is one of the most common toppings on offer at restaurants and many other options lean sweet instead of savory.

I'm a salt girlie through and through, and I don't do pork belly. So this recipe is essentially what I would love to see on the menu at a restaurant serving bao, but never have.

What is a bao bun?

A bao bun, often simply referred to as "bao," is a type of steamed bun that originates from Chinese cuisine. Its roots can be traced back to the Three Kingdoms period in China, where it was said to have been inspired by the need for portable food for soldiers. Traditionally, bao buns are made from a soft, pillowy dough made of flour, water, and yeast, allowing them to rise and achieve their characteristic fluffy texture.

Visually, bao buns are round and slightly flattened, resembling small pillows. They are typically filled or topped with a variety of ingredients, ranging from meats, such as pork or chicken, to vegetarian options featuring mushrooms or tofu, often accompanied by flavorful sauces and spices. Their exterior is smooth and white, showcasing the gentle sheen from the steaming process. Their versatility and ability to be enjoyed as a snack, appetizer, or main course contribute to their enduring popularity in various culinary traditions.

The easiest way to make bao buns

Bao buns are available in the frozen food section of most Asian grocery stores, so I opt to buy them rather than make them from scratch. That way, I can direct all my energy toward making the most delicious toppings!

If you go this route, I recommend using a steaming basket to heat up the buns. You may be able to purchase a steaming basket at the Asian market where you buy your buns (I did!), or you can order one online for about 20 bucks.

To prevent the need for reheating, steam your buns after you have prepped all the toppings. Keep the buns in the freezer until you're ready to steam; no need to thaw them first. Get the complete recipe for Mongolian beef bao buns below.

Mongolian Beef Bao Buns Recipe

Ingredients for Mongolian beef marinade

• 12-16 oz. sirloin steak (or flank steak)

• 1 tsp baking soda

• 1 tsp cornstarch

• 1/8 C water

• 2 tbs soy sauce

• 1 tbs oyster sauce

• 1 tsp dry cooking sherry

• 1 tsp chili sauce

• 1/4 tsp white pepper

Ingredients for Mongolian beef sauce

• 3/4 C hot water

• 1/4 C soy sauce

• 1 tbs tamari

• 1 tsp dry sherry wine

• 1 tsp coconut aminos

• 1 tsp coconut sugar

• 1 tsp sesame oil

• 1/2 tsp chili sauce

• Freshly ground black pepper, to taste

• Red pepper flakes, to taste

Ingredients for searing the beef

• 1 tbs cornstarch

• 4 tbs avocado oil, divided

• 1 tsp minced garlic

• 1 tsp minced ginger

Ingredients for bao bun toppings

Cilantro

Shaved carrots

Green onions, sliced diagonally

Directions

Marinade

1. Slice steak against the grain 1/4-inch thick.

2. Combine all marinade ingredients in a medium bowl.

3. Add beef and coat evenly.

4. Cover and refrigerate at least 1 hour or up to 1 day.

Prepare the sauce

1. Add all sauce ingredients to a saucepan. Heat over medium-high heat.

2. Bring to a boil, whisking frequently.

3. Reduce heat to medium-low. Simmer for 20 minutes, stirring often, until sauce begins to thicken and coat the whisk.

4. If needed, add 1/2 tsp cornstarch to thicken sauce further.

5. Remove from heat and set aside.

Sear the beef

1. Add 2 tbs avocado oil and 1 tbs cornstarch to the marinating beef. Stir well.

2. Heat a skillet over medium-high heat. Once hot, add 2 tbs avocado oil.

3. Add minced garlic and minced ginger. Cook for 2 minutes, until fragrant.

4. Then, sear the beef in batches with plenty of room between slices, about 1 to 2 minutes per side. Move cooked beef to a clean plate.

5. Repeat until all beef has been cooked, adding more avocado oil between batches if needed.

6. Add all the cooked beef back to the skillet, and remove it from the heat.

7. Pour the sauce over the beef, using a spatula to scrape down the sides of the saucepan. Stir well to coat the beef evenly.

Steam the buns

1. Fill a small- to medium-sized saucepan with water, 2 to 3 inches deep. Bring to a boil.

2. Add frozen buns to steaming basket. If there are two levels to the basket, it's okay to fill both layers. Replace steaming basket lid.

3. Place steaming basket on top of the pan of boiling water.

4. Steam for about 10 minutes.

5. Remove steamed buns from basket with spatula. Place on a clean, dry paper or cloth towel.

6. Repeat until all your desired buns have been steamed.

Assemble bao buns

1. Top each bun with a few slices of Mongolian beef.

2. Garnish with shredded carrots, cilantro, and green onions.

3. If desired, top with chili sauce and/or sesame seeds.

4. Serve immediately.

Enjoy!