Mongolian Beef Bao Buns
Tender beef with sweet-savory sauce in fluffy steamed buns
Ingredients
Instructions
-
Prepare the beefPlace the sliced flank steak in a medium bowl and toss with cornstarch until evenly coated. Let sit for 10 minutes while preparing other ingredients.
-
Make the sauceIn a small bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes until sugar is dissolved. Set aside.
-
Cook the beefHeat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer (working in batches if necessary) and sear for 1-2 minutes per side until browned. Transfer to a plate.
-
Finish the Mongolian beefIn the same pan, add the remaining tablespoon of oil and white parts of green onions. Stir-fry for 30 seconds, then add the sauce mixture. Bring to a simmer and cook for 2 minutes until slightly thickened. Return beef to the pan, add sesame oil, and toss to coat. Cook for another 1-2 minutes until beef is glazed and sauce has thickened. Remove from heat.
-
Steam the bao bunsIf using store-bought raw bao wrappers, follow package instructions to fill and steam. If using premade buns, steam them in a bamboo steamer or steamer basket for 3-5 minutes until soft and fluffy.
-
Assemble the bao bunsGently open each steamed bun and fill with a portion of the Mongolian beef. Top with julienned cucumber, cilantro leaves, green parts of the sliced green onions, and a sprinkle of toasted sesame seeds.
Nutritional Information
420
Calories
per serving
24
Protein
g
45
Carbohydrates
g
16
Total Fat
g
4
Saturated Fat
g
3
Fiber
g
15
Sugar
g
980
Sodium
mg
8
Vitamin C
mg
2.5
Iron
mg
Mongolian Beef Bao Buns are Also Known As
Niu Rou Bao, Chinese Beef Buns, Mongolian Beef Baozi or Steamed Beef Buns
