Ingredients
- Flank Steak: 1.5 lbs (thinly sliced against the grain)
- Hoisin Sauce: 1/2 cup
- Soy Sauce: 1/4 cup
- Fresh Ginger: 1 tablespoon (grated)
- Garlic: 4 cloves (minced)
- Brown Sugar: 2 tablespoons
- Rice Vinegar: 1 tablespoon
- Steamed Bao Buns: 12 count
Instructions
- Step 1: Combine the hoisin sauce, soy sauce, garlic, ginger, brown sugar, and rice vinegar in a medium bowl. Add the thinly sliced flank steak and toss to coat thoroughly; allow the beef to marinate at room temperature for at least 30 minutes.
- Step 2: Heat a large skillet or Dutch oven over medium-high heat. Remove the beef from the marinade (reserving the liquid) and sear the slices in batches for 2-3 minutes until browned on the exterior.
- Step 3: Return all the seared beef and the reserved marinade liquid to the skillet. Bring the mixture to a low simmer, then reduce the heat to low, cover, and cook for 45–60 minutes, or until the beef is fork-tender.
- Step 4: Remove the lid and increase the heat slightly to medium. Allow the sauce to gently reduce and thicken around the beef for 5–10 minutes until it forms a glossy coating, stirring occasionally to prevent sticking.
- Step 5: While the sauce reduces, steam the bao buns according to package directions (typically 8–10 minutes). Carefully open the warm buns and fill each pocket generously with the tender beef, garnishing with fresh scallions or cilantro before serving.
Notes
- Store any leftover beef filling in an airtight container in the refrigerator for up to 3 days, but always store unused bao buns unsteamed in the freezer.
- When reheating the beef filling, add a splash of water or broth and warm it gently on the stovetop over low heat to prevent the meat from drying out before resteaming the bao buns.
- For crucial texture and acidity, serve the filled buns immediately with a sprinkle of toasted sesame seeds, chopped peanuts, or thinly sliced quick-pickled cucumbers.
- The secret to fork-tender flank steak is the long, covered simmer; if the sauce reduces too quickly during the 45–60 minute cook time, add a tablespoon of water to keep the beef submerged and moist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American