Black Bean Beef Bao Recipe

In a small bowl, stir warm water (about 105–115°F / 40–46°C), yeast and 1 tbsp sugar. Let sit 5–7 minutes until foamy.

In a large bowl, whisk together flour, remaining sugar, baking powder and salt.

Add the foamy yeast mixture, warm milk and 2 tbsp vegetable oil to the dry ingredients. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 4–5 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 hour.

Punch down dough and divide into 10–12 equal pieces (about 50–60 g each). Roll each into a ball, then flatten into an oval about 4" long. Brush surface lightly with oil, fold in half over a small piece of parchment to keep shape, or roll loosely into classic bao fold. Place on parchment squares.

Let shaped baos rest 20–30 minutes to puff slightly while you prepare filling and sauces.

Steam baos in a bamboo or metal steamer over simmering water for 8–10 minutes (do not overcrowd). Remove steamer and let baos sit 2 minutes before opening to avoid collapse.

Thinly slice beef across the grain. Pat slices dry with paper towel.

In a bowl, combine egg white, 2 tbsp cornstarch, 1 tbsp light soy sauce, 1/2 tsp sesame oil and 1/4 tsp salt. Whisk until smooth.

Add sliced beef to the marinade and toss to coat. Marinate in the refrigerator 20–30 minutes (can be up to 1 hour).

Heat a wok or heavy skillet over medium-high heat until hot. Add 3 tbsp vegetable oil and heat until shimmering but not smoking.

Working quickly in batches, add marinated beef and stir-fry 30–60 seconds until the exterior firms but the meat remains tender (this is the velveting step). Remove beef to a plate and set aside. Wipe out excess oil if desired, leaving a thin coating to continue cooking with the sauce.

Heat 1 tbsp vegetable oil in the wok over medium heat. Add chopped fermented black beans and cook 30 seconds, pressing them with the back of a spoon to release flavor.

Add minced garlic and ginger and stir-fry 20–30 seconds until fragrant (do not burn).

Stir in 1.5 tbsp light soy sauce, 1 tbsp oyster sauce, 1/2 tsp dark soy sauce, and 1 tsp brown sugar. Mix well.

Pour in 1/2 cup stock and bring to a gentle simmer.

Stir the cornstarch slurry to recombine and add to the sauce. Cook 1–2 minutes until sauce thickens to a glossy coating.

Return the velveted beef to the wok, toss to coat in the black bean sauce, and heat through 1–2 minutes. Taste and adjust seasoning with a pinch of salt or a splash of soy if needed. Remove from heat.

In a small bowl, combine 1/2 cup mayonnaise, 2 tsp black garlic paste, 1/2 tsp rice vinegar, 1/4 tsp soy sauce and 1/4 tsp sesame oil. Whisk until smooth and homogenous.

Taste and season with a tiny pinch of salt if necessary. Transfer to a squeeze bottle or small bowl for assembling baos.

Quickly blanch bean sprouts in boiling water for 20–30 seconds, drain and toss with 1 tsp rice vinegar and a pinch (1/8 tsp) salt. Set aside.

Open a steamed bao and spread about 1 tsp of black garlic mayo on the interior surface.

Place 2–3 tablespoons of the sauced velveted beef into each bao (adjust to fit).

Top with a small handful (about 1–2 tbsp) of blanched seasoned bean sprouts and a scattering of sliced scallions.

Finish with a light sprinkle of toasted sesame seeds. Serve immediately while baos are warm.