These Bao Beef Buns are soft, fluffy, and filled with savory beef coated in rich hoisin sauce. Using refrigerated biscuit dough makes this recipe simple and approachable while still delivering that classic steamed bao texture. Whether you’re serving them as an appetizer, snack, or fun dinner option, Bao Beef Buns are guaranteed to impress.
Why You’ll Love This Recipe
- Soft, pillowy steamed buns
- Savory hoisin beef filling
- Quick shortcut using biscuit dough
- Perfect party appetizer or family dinner
- Halal-friendly and easy to customize
Ingredients
- 12 ounces cooked beef pot roast, chopped or shredded
- 1 cup chopped spinach, green onions, or Swiss chard
- 1/2 cup hoisin sauce
- 3 cans refrigerated buttermilk biscuits (10 biscuits each)
Instructions
Prepare the Beef Filling
- Chop or shred the cooked beef pot roast and place it in a large microwave-safe dish.
- Cover loosely and microwave until heated through, stirring occasionally.
- Stir in chopped spinach (or green onions/Swiss chard) and hoisin sauce.
- Microwave again briefly until the sauce thickens slightly and evenly coats the beef.
- Set aside to cool slightly while preparing the buns.
Prepare the Steamer
- Line a stovetop steamer basket with parchment paper, cutting a small hole in the center for steam circulation.
- Add water to the steamer pot, ensuring the water level is below the basket.
- Bring water to a gentle boil.
Tip: If you don’t have a steamer, use a folding steamer basket inside a large saucepan. Lettuce leaves can substitute for parchment paper if needed.
Assemble the Bao Beef Buns
- Separate biscuit dough and place on a cutting board.
- Flatten each biscuit into a 3-inch square, pressing out the corners.
- Place about 1 tablespoon of beef filling in the center.
- Bring two opposite corners up over the filling and pinch together.
- Bring the remaining two corners up and pinch all seams tightly to seal.
- Turn buns seam-side down while waiting to steam.
Steam the Buns
- Place buns in the steamer basket, spacing them at least 2 inches apart.
- Cover and steam for 7 minutes, or until dough reaches 190°F and filling reaches 165°F.
- Carefully remove with tongs and allow to cool slightly.
- Repeat with remaining buns.
Serve Bao Beef Buns warm with extra hoisin sauce if desired.
Tips & Tricks
- Ensure seams are sealed tightly to prevent filling leakage.
- Do not overcrowd the steamer to allow proper expansion.
- Add shredded carrots or cabbage for extra texture.
- For extra shine, lightly brush tops with oil after steaming.
- Freeze assembled, uncooked buns for later steaming.
Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24–30 buns
- Category: Main Dish / Appetizer
- Method: Steaming
- Cuisine: Asian-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly
Notes
- Use leftover roast beef or shredded beef brisket.
- Swap hoisin with teriyaki sauce for a slightly sweeter flavor.
- Best served warm and fresh.
Nutrition (Approximate Per Bun)
- Calories: 140
- Protein: 6g
- Carbohydrates: 18g
- Fat: 4g
FAQ
Can I bake these instead of steam?
Steaming gives the soft bao texture, but baking at 350°F for 12–15 minutes will create a more biscuit-like result.
Can I freeze Bao Beef Buns?
Yes, freeze after steaming. Reheat by steaming for 3–4 minutes.
What other fillings can I use?
Ground beef, shredded chicken, or sautéed vegetables work well.
Why are my buns dense?
Avoid overfilling and ensure water is actively steaming.
Can I make these ahead?
Yes, prepare filling in advance and assemble before serving.
Storage
- Refrigerator: Store in airtight container for up to 3 days.
- Freezer: Freeze up to 2 months.
- Reheating: Steam for 3–5 minutes or microwave with damp paper towel.
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Bao Beef Buns – Easy Steamed Beef Bao
Ingredients
- 12 ounces cooked beef pot roast chopped or shredded
- 1 cup chopped spinach green onions, or Swiss chard
- 1/2 cup hoisin sauce
- 3 cans refrigerated buttermilk biscuits 10 biscuits each
Instructions
Prepare the Beef Filling
- Chop or shred the cooked beef pot roast and place it in a large microwave-safe dish.
- Cover loosely and microwave until heated through, stirring occasionally.
- Stir in chopped spinach (or green onions/Swiss chard) and hoisin sauce.
- Microwave again briefly until the sauce thickens slightly and evenly coats the beef.
- Set aside to cool slightly while preparing the buns.
Prepare the Steamer
- Line a stovetop steamer basket with parchment paper, cutting a small hole in the center for steam circulation.
- Add water to the steamer pot, ensuring the water level is below the basket.
- Bring water to a gentle boil.
- Tip: If you don’t have a steamer, use a folding steamer basket inside a large saucepan. Lettuce leaves can substitute for parchment paper if needed.
Assemble the Bao Beef Buns
- Separate biscuit dough and place on a cutting board.
- Flatten each biscuit into a 3-inch square, pressing out the corners.
- Place about 1 tablespoon of beef filling in the center.
- Bring two opposite corners up over the filling and pinch together.
- Bring the remaining two corners up and pinch all seams tightly to seal.
- Turn buns seam-side down while waiting to steam.
Steam the Buns
- Place buns in the steamer basket, spacing them at least 2 inches apart.
- Cover and steam for 7 minutes, or until dough reaches 190°F and filling reaches 165°F.
- Carefully remove with tongs and allow to cool slightly.
- Repeat with remaining buns.
- Serve Bao Beef Buns warm with extra hoisin sauce if desired.
Notes
- Use leftover roast beef or shredded beef brisket.
Conclusion
These Bao Beef Buns combine convenience and bold flavor in one fluffy, satisfying bite. With savory hoisin beef tucked inside soft steamed dough, they’re perfect for sharing or enjoying as a comforting homemade meal. Once you try this shortcut version, you’ll love how easy homemade bao can be.