Beef and Veggie Buns, A Hearty Hand-Held Meal Recipe

 

Beef and Veggie Buns, A Hearty Hand-Held Meal Recipe

These beef and veggie buns combine the best of a savory sandwich and a comforting dumpling. Soft, bao-style buns encase a tasty filling of ground beef seasoned with garlic, ginger, and a splash of soy, mixed with crisp shredded carrots, cabbage, and a hint of fresh cilantro. The buns are steamed to a fluffy finish, which gives them a slightly chewy texture that soaks up the juicy mixture inside. Each bite delivers a balanced burst of umami, a touch of sweetness from the carrots, and a subtle freshness that keeps things exciting. This dish feels both indulgent and wholesome, making it perfect for a casual dinner or a fun weekend project.

 

Why I love it 

I love these buns because they offer a full meal in a single, easy-to-hold package. The mix of seasoned beef and crunchy veggies satisfies both meat lovers and veggie eaters. The steamed bun adds a light, airy quality, making it feel less heavy than a traditional burger. Making the dough from scratch is surprisingly calming—watching it rise and puff up in the steamer feels like a little celebration in the kitchen. Plus, they are great for sharing: you can set out a platter of buns and let everyone customize theirs with extra soy sauce, chili oil, or pickled ginger. The smell of the steaming buns filling the house is simply unbeatable, and the leftovers reheat beautifully, making them a fantastic make-ahead option for busy weekdays.

 

Preparation time: 30 minutes

Cooking time: 20 minutes (steaming)

Total time: 1 hour 10 minutes (including dough rise)

Serves: 4 (about 3-4 buns per person)

Difficulty level: Moderate

Ingredients (makes 12 buns, serves 4) 

For the buns: 

·       2 cups all-purpose flour, plus extra for dusting 

·       1 tsp instant yeast 

·       1 tbsp sugar 

·       ½ tsp salt 

·       ¾ cup warm water (about 110 °F/43 °C) 

·       1 tbsp vegetable oil 

For the filling: 

·       300 g ground beef (80% lean) 

·       1 small carrot, peeled and grated 

·       1 cup finely shredded cabbage 

·       2 spring onions, thinly sliced 

·       2 cloves garlic, minced 

·       1 tsp fresh ginger, grated 

·       2 tbsp soy sauce 

·       1 tbsp oyster sauce (optional) 

·       1 tsp sesame oil 

·       ½ tsp black pepper 

·       1 tbsp fresh cilantro, chopped (optional) 

For serving: 

·       Light soy sauce 

·       Rice vinegar 

·       Chili oil or sriracha 

·       Pickled ginger (optional) 

Tools 

·       Large mixing bowl 

·       Small bowl for yeast activation 

·       Wooden spoon or stand-mixer's dough hook 

·       Clean kitchen towel 

·       Rolling pin 

·       Small round cutter or a cup (≈3 in/7 cm diameter) 

·       Steamer basket or large pot with a lid 

·       Parchment paper or cabbage leaves for lining the steamer. 

Instructions 

Step 1.

Activate the yeast. In a small bowl, combine warm water, sugar, and instant yeast. Stir gently and let it sit for 5 minutes until it’s frothy. This step ensures a good rise. 

Step 2.

Make the dough. In a large bowl, whisk together flour and salt. Add the yeast mixture and vegetable oil. Stir with a wooden spoon until a shaggy dough forms, then turn it onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic or use a stand mixer with a dough hook for 5-6 minutes. 

Step 3.

First rise. Lightly oil the bowl, place the dough inside, cover with a damp towel, and let it rise in a warm spot for 45 minutes or until it has doubled in size. 

Step 4.

Prepare the filling. While the dough rises, heat a skillet over medium heat. Add a splash of oil, then the ground beef. Break it up and cook until browned, about 5 minutes. Add garlic, ginger, soy sauce, oyster sauce, sesame oil, and black pepper. Stir-fry for another minute. Transfer to a bowl and let it cool slightly, then fold in the grated carrot, shredded cabbage, spring onions, and cilantro if using. The mixture should be moist but not soggy. 

Step 5.

Shape the buns. Punch down the risen dough and divide it into 12 equal pieces (about 45 g each). Roll each piece into a smooth ball, then flatten it with your palm into a 3-inch disc. Place a heaping tablespoon of filling in the center of each disc. Gather the edges around the filling, pinching them together to seal. Twist the top gently to form a pleated bun shape, then place seam-side down on a small square of parchment paper. 

Step 6.

Second rise. Arrange the buns in the steamer basket, leaving some space between them. Cover loosely with a clean towel and let them rest for 20 minutes. They should puff up slightly. 

Step 7.

Steam the buns. Bring a pot of water to a gentle boil. Place the steamer basket over the water, cover, and steam the buns for 12-15 minutes. Avoid lifting the lid too early; the steam creates the buns' soft, fluffy texture. 

Step 8.

Finish and serve. Carefully remove the buns (they will be hot). Serve immediately with soy sauce, a splash of rice vinegar, chili oil, and pickled ginger on the side for dipping. 

Approximate macros per serving (3 buns + filling) 

v  Calories: 420 kcal 

v  Protein: 24 g 

v  Carbohydrates: 38 g 

v  Fat: 16 g 

v  Fiber: 3 g 

What to serve with this 

These buns pair wonderfully with a simple cucumber salad dressed in rice vinegar and a pinch of sugar or a bowl of light miso soup to balance the richness. A cold glass of lager or a crisp Riesling also complements the savory-sweet flavors. For a more indulgent spread, include a side of kimchi or pickled daikon for an extra tangy kick. 

Tips & variations 

o   Extra bite: Add a thin slice of fresh jalapeño or a dash of five-spice powder to the filling for some heat. 

o   Veggie-only version: Replace the beef with crumbled tofu or finely chopped mushrooms and increase the cabbage and carrots. 

o   Gluten-free buns: Use a gluten-free flour blend with xanthan gum and follow the same steps; the texture will be slightly denser but still delicious. 

o   Pan-fried version: After steaming, quickly sear the buns in a hot skillet with a little oil for 1-2 minutes per side to get a crisp bottom. 

o   Make-ahead: Assemble the buns, freeze them on a tray, then transfer to a zip-top bag. Steam from frozen for an extra 5 minutes. 

Substitutions note 

o   Ground turkey or pork can replace beef if you want a leaner meat. 

o   Soy sauce can be swapped for tamari for a gluten-free option. 

o   Oyster sauce can be left out or replaced with a dash of hoisin for a sweeter flavor. 

Frequently asked questions 

1. Can I make the dough ahead of time? 

Yes. After the first rise, punch the dough down, wrap it tightly in plastic, and refrigerate it for up to 24 hours. Let it come to room temperature before shaping. 

2. My buns turned out dense. What did I do wrong? 

Overmixing the dough or not letting it rise enough are common mistakes. Make sure you knead just until smooth and give the dough a full 45-minute rise. 

3. Can I steam the buns without a steamer? 

Absolutely. Place a heat-proof plate at the bottom of a large pot, add water, and set a colander or metal rack above the water. Cover tightly with foil and steam. 

4. How do I keep the buns from sticking to the parchment? 

Lightly brush the parchment with oil or use silicone steamer liners. 

5. Is there a way to make these buns vegan? 

Use plant-based ground “meat” and replace the oyster sauce with a mushroom-based sauce. The rest of the recipe stays the same. 

6. Can I freeze the cooked buns? 

Yes. Allow them to cool completely, then store them in a single layer in a freezer bag. Reheat by steaming for 5-7 minutes or microwaving briefly with a damp paper towel.