Cantonese-style Beef Bao

Ingredients

In this Cantonese adaptation of the Spanish Bocadillo de ternera, we replace the traditional baguette with fluffy steamed buns, known as bao. The beef filling is infused with Cantonese spices such as ginger, garlic, and Chinese five-spice powder, adding a unique twist to the original Spanish flavors. We alse have the original recipe for Bocadillo de ternera, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 12 steamed buns (bao) 12 steamed buns (bao)
• Sliced green onions, for garnish Sliced green onions, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, oyster sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, and Chinese five-spice powder.
2. 2.
   Add the thinly sliced beef to the marinade and let it marinate for at least 30 minutes.
3. 3.
   Heat vegetable oil in a pan over medium-high heat.
4. 4.
   Add the marinated beef and stir-fry until cooked through, about 5-7 minutes.
5. 5.
   Steam the buns according to the package instructions.
6. 6.
   Fill each steamed bun with a generous amount of the cooked beef.
7. 7.
   Garnish with sliced green onions.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Beef — For tender and juicy beef, make sure to slice it thinly against the grain.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• To enhance the flavor, you can add a splash of rice vinegar or a squeeze of lime juice to the beef marinade.
• If you prefer a spicier kick, add a teaspoon of chili paste or a sprinkle of crushed red pepper flakes to the beef marinade.
• For a vegetarian version, you can substitute the beef with marinated tofu or mushrooms.

Serving advice

Serve the Cantonese-style Beef Bao as a main course or as part of a dim sum feast. Accompany it with a side of soy sauce or hoisin sauce for dipping.

Presentation advice

Arrange the steamed buns on a platter, garnish with sliced green onions, and serve them alongside the cooked beef. The vibrant colors and enticing aroma will make this dish visually appealing.