Bao Buns with Balsamic Roast Beef and Sweet-Sour Onions

Mar 11, 2025

Bao buns, known for their pillowy softness and delicate texture, make the perfect vessel for a luxurious filling of balsamic-glazed roast beef and tangy sweet-sour onions. This recipe combines rich umami flavors with the refreshing crispness of lettuce and the creamy smoothness of mayonnaise for a delightful fusion dish.

Ingredients

Servings: 6

For the Bao Buns:

250 g Manitoba-type flour
70 ml water
70 ml milk
30 g sugar
1 teaspoon salt
1 tablespoon seed oil
1 teaspoon bicarbonate
2 tablespoons apple cider vinegar
7 g baking yeast

For the Roast Beef with Balsamic Vinegar:

600–800 g beef for roast beef
Chopped herbs (thyme, rosemary, or oregano)
5 tablespoons Giusti 2 Gold Medals Balsamic Vinegar
Salt and pepper to taste
1 clove garlic
Extra virgin olive oil

To Complete the Bao Buns:

6 large lettuce leaves
Mayonnaise
1 red onion
Hibiscus powder (to taste)
White vinegar
Flaked salt

Instructions

Step 1: Prepare the Bao Buns

Making the Dough:

Dissolve the baking yeast in a bowl with room-temperature water and milk.
Stir in sugar, seed oil, and bicarbonate dissolved in apple cider vinegar.
Gradually add sifted flour and knead using a planetary mixer at low speed or by hand.
After a few minutes, dissolve salt in a few drops of water and add it to the dough.
Transfer the dough to a floured board and knead until smooth.
Place the dough in an oiled bowl, cover with cling film, and let it rise for about 1.5 hours or until nearly doubled in size.

Shaping and Cooking the Buns:

Roll the risen dough into a rope and divide it into six pieces.
Shape each piece into a ball and roll into an oval shape.
Place a piece of baking paper on one side and fold the dough over to form a half-moon.
Place in a steamer lined with perforated baking paper and steam for about 25 minutes.
Store the steamed bao buns wrapped in a tea towel to retain moisture.

Step 2: Prepare the Roast Beef

Seasoning and Cooking:

Rub the beef with chopped herbs, salt, and pepper.
Heat a frying pan with olive oil and garlic, then sear the beef on all sides.
Transfer the beef and its juices to an oven dish and roast in a preheated oven at 200°C (392°F) for 5 minutes.
Reduce the temperature to 180°C (356°F) and roast for an additional 10-15 minutes.
Check the internal temperature with a probe—it should be between 48°–52°C (118°–126°F).
Remove from the oven, wrap in baking paper, then in aluminum foil, and let it rest.

Making the Balsamic Sauce:

Strain the cooking juices into a saucepan.
Add balsamic vinegar and cook over medium heat until reduced.
Let the roast beef cool, then slice thinly and drizzle with the balsamic glaze.

tep 3: Prepare the Sweet-Sour Onions

Finely slice the red onion and place it in a bowl.
Mix equal parts water and white wine vinegar, and pour over the onions.
Optionally, add hibiscus powder for a vibrant pink color and 2 teaspoons of sugar.
Let the onions marinate for at least 2 hours before use.

Step 4: Assemble the Bao Buns

Remove the baking paper from the steamed bao buns.
Insert a lettuce leaf into each bun.
Place two slices of roast beef with balsamic glaze inside.
Add a few slices of marinated onions for a tangy contrast.
Garnish with a dollop of mayonnaise and a sprinkle of flaked salt.
Serve immediately and enjoy!

These bao buns offer a wonderful balance of textures and flavors, making them an exciting dish for casual gatherings or gourmet meals. The pillowy softness of the buns pairs beautifully with the savory balsamic roast beef and the crisp, sweet-sour onions, creating a bite full of contrast and harmony. Enjoy this fusion dish with friends and family, and bring a gourmet touch to your table!

In this recipe: