Southern-Style Beef Bao Buns
With Leftover Pot Roast + Buttermilk Biscuits
This quick and easy beef recipe puts a Southern twist on a Chinese staple with leftover Pot Roast and tinned buttermilk biscuits. Steaming these Southern-Style Bao Buns on the stovetop only takes five ingredients and 30 minutes!
Servings: 30 bao buns
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
- 12 oz. Cooked Beef Pot Roast
- 1 cup spinach or Swiss chard, chopped
- 3-4 green onions, thinly sliced
- 1/2 cup hoisin sauce
- 3 cans refrigerated buttermilk biscuits (about 10 biscuits per tin)
Cook’s Tip: If a stovetop steamer basket is unavailable, use a folding steamer basket in a large saucepan. You can also use lettuce leaves instead of parchment paper, if needed!
Cooking Instructions
- Chop or shred pot roast; place in a large microwave-safe dish. Cover, vent, and microwave until heated through, stirring occasionally. Stir in spinach and hoisin sauce. Microwave until the sauce is thickened and the beef is coated with the sauce. Set aside.
- Cut parchment paper to line the basket of the stove-top steamer, cutting a hole in the center as needed. Add water to the steamer, ensuring the water level is below the basket. Bring water to a boil.
- Meanwhile, place biscuit dough pieces on the cutting board. Flatten each piece of dough into a 3-inch square, extending the corners; press the corners onto the board with your thumbs.
- Place about 1 tablespoon of beef mixture in the center of each dough square. Bring two opposite corners up and over the filling and pinch together; bring the remaining two corners up and over the filling, pinching all seams and corners together to form a square bun. Repeat with the remaining dough and filling. Turn the buns over until ready to cook.
- Place buns into the steamer basket in batches, keeping them at least 2 inches apart. Cover and steam for 7 minutes, or until the dough reaches an internal temperature of 190°F and the filling is 165°F. Gently remove buns from the basket with long-handled tongs; cool. Repeat until all buns are steamed. Serve the bao buns with sauce as desired.
Cook’s Tip: Keep the edges of the dough free of sauce to ensure they seal properly. Flipping each bao bun over as you make them, with the sealed side down, will also help prevent the parcels from opening between cooking steps.
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To access nutrition information for this recipe and even more mouthwatering beef recipes, please visit beefitswhatsfordinner.com.
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