Best 7 Mandarin Beef Buns Recipes

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Indulge in the delightful aroma and tantalizing flavors of Mandarin Beef Buns, a culinary journey that harmonizes the essence of Chinese cuisine with the convenience of homemade cooking. This dish presents a symphony of textures, colors, and vibrant flavors that will delight your taste buds and leave you craving more. The tender and juicy beef, marinated in a flavorful blend of soy sauce, rice wine, and aromatic spices, is stir-fried with crisp bell peppers and coated in a luscious mandarin orange sauce, creating a tantalizing contrast between sweet, savory, and tangy notes. These delectable fillings are then enveloped in soft and fluffy steamed buns, resulting in a perfect balance of flavors and textures in every bite. Elevate your culinary experience with the accompanying recipes for homemade steamed buns and the irresistible mandarin orange sauce, providing you with complete control over the taste and quality of your dish. Embark on this culinary adventure and savor the exquisite flavors of Mandarin Beef Buns, a dish that is not only delicious but also versatile enough to cater to diverse preferences and dietary needs.

Here are our top 7 tried and tested recipes!

CHINESE STEAMED BUNS



Chinese Steamed Buns image

Basic Chinese Steamed Buns using instant yeast, making 12 mini buns. video as below.

Provided by Elaine

Categories     Chinese

Time 1h50m

Number Of Ingredients 5

300 g all-purpose flour + 2 tbsp. more for dusting
1 and 1/2 teaspoon instant yeast
2 tablespoons sugar ( ,optional)
150 g water or 20ml more if needed
a tiny pinch of salt ( ,around 1.5% of the dough)

Steps:

  • Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
  • Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.
  • Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer.
  • Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.
  • When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log.
  • Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Try to keep the original shape. Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming.
  • Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again.
  • Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns).
  • Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving.

Nutrition Facts : Calories 297 kcal, Carbohydrate 63 g, Protein 7 g, Sodium 3 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

MANDARIN BEEF BUNS



Mandarin Beef Buns image

I've done a few variations since first making these.... cheeseburger, BBQ chicken, pizza, ham & cheese, taco and I even did a spaghetti one. (Ever since I was a kid, I've taken bread, piled my spaghetti on it & folded it in half to make a sandwich!) MAKE-AHEAD TIP: Prepare and cook buns as directed. Cool for 30 minutes; wrap...

Provided by S I

Categories     Other Breads

Time 1h10m

Number Of Ingredients 11

1 Tbsp cooking oil
2 c shredded cooked beef or pork
1/4 tsp crushed red pepper
2 Tbsp grated ginger root
1 c chopped bok choy, napa, or green cabbage
1 tsp finely shredded orange peel
1/3 c thinly bias-sliced green onions
1/4 c hoisin sauce
1 pkg (16 oz) hot roll mix
1 large egg, beaten
sesame seed

Steps:

  • 1. For filling, in a large skillet heat oil over medium heat. Add beef and red pepper; cook for 3 minutes. Add bok choy or other cabbage, ginger root, and orange peel; cook for 2 to 3 minutes or until bok choy is wilted. Stir in onions and hoisin sauce; remove from heat. Cool.
  • 2. Meanwhile, prepare the hot roll mix according to package directions. Divide the dough into 24 portions. Roll each portion into a ball. On a lightly floured surface roll or pat each ball into a 3 ½ inch circle.
  • 3. For each bun, place about 1 tablespoon of the filling in center of a circle. Moisten edges of dough with water and bring up around filling, pinching the edges together to seal.
  • 4. Arrange the filled buns, seam sides down, on 2 lightly greased baking sheets. Cover and let rise in a warm place for 20 minutes. Brush with beaten egg; sprinkle with sesame seed. Bake in a 375°F. oven about 15 minutes or until golden.

MANDARIN BEEF STIR-FRY



Mandarin Beef Stir-Fry image

This colorful stir-fry from Anne Drouin of Dunnville, Ontario is pretty enough to double as a centerpiece. "The crispy veggies contrast nicely with the tender beef and juicy oranges," she informs. "Even the most finicky eaters in our family can't resist it."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 cup orange juice
1/2 cup soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon ground ginger
1 pound beef round steak, cut into thin strips
2 cups fresh or frozen snow peas
1 medium green pepper, julienned
1 cup sliced fresh mushrooms
2 tablespoons canola oil
1 can (11 ounces) mandarin oranges, drained
2 tablespoons cornstarch
Hot cooked rice

Steps:

  • In a bowl, combine the first five ingredients; remove half and set aside. Add beef to remaining marinade; cover and refrigerate for 15 minutes. In a large skillet or wok, stir-fry vegetables in oil for 2 minutes; remove and keep warm. , Drain and discard marinade. In the same skillet, stir-fry beef until no longer pink. Add the oranges and reserved vegetables. Combine the cornstarch and reserved marinade until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Nutrition Facts : Fat 7 g fat (1 g saturated fat), Cholesterol 42 mg cholesterol, Sodium 982 mg sodium, Carbohydrate 18 g carbohydrate, Fiber 2 g fiber, Protein 22 g protein.

CHINESE STEAMED BUNS



Chinese Steamed Buns image

Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish.

Provided by Carol chi-wa Chung

Categories     Bread     Yeast Bread Recipes

Time 4h

Yield 24

Number Of Ingredients 10

1 tablespoon active dry yeast
1 teaspoon white sugar
¼ cup all-purpose flour
¼ cup water
½ cup warm water
1 ½ cups all-purpose flour
¼ teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
½ teaspoon baking powder

Steps:

  • Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
  • Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
  • Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
  • Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
  • REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Nutrition Facts : Calories 44.4 calories, Carbohydrate 8.4 g, Fat 0.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 35 mg, Sugar 1.2 g

MANDARIN BEEF



Mandarin Beef image

Number Of Ingredients 15

1 pound boneless beef sirloin steak or round steak
1 tablespoon vegetable oil
2 teaspoons cornstarch
1 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon white pepper
2 green onions, (with tops)
1 , large green bell pepper
1/4 cup vegetable oil
1 teaspoon finely chopped ginger root
1 teaspoon finely chopped garlic
3/4 shredded carrot
1 teaspoon chili paste
1 tablespoon dark soy sauce

Steps:

  • Trim fat from beef steak cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Stack slices and cut lengthwise into thin strips. Toss beef, 1 tablespoon vegetable oil, the cornstarch, salt, 1 teaspoon soy sauce, the sugar and white pepper in medium bowl. Cover and refrigerate 30 minutes.Cut green onions diagonally into 2-inch pieces. Cut bell pepper into 1/8-inch strips. Heat wok until very hot. Add 1/4 cup vegetable oil tilt wok to coat side. Add beef, gingerroot and garlic stir-fry 3 minutes or until beef is brown. Add bell pepper, carrot and chili paste stir-fry 1 minute. Stir in green onions and 1 tablespoon dark soy sauce Stir-fry 30 seconds. 4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MANDARIN BEEF



Mandarin Beef image

This is an easy beef and bell pepper dish that tastes like Chinese Restaurant faire. I got this out of a cookbook that was so worn from use, that it fell apart. I serve this with steamed rice and homemade wonton soup. I never have any leftovers.

Provided by Dorichan

Categories     One Dish Meal

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 lb beef, boneless round or 1 lb sirloin steak
1 tablespoon vegetable oil
2 teaspoons cornstarch
1 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon white pepper
2 green onions
1 large green pepper
2 tablespoons vegetable oil
1 teaspoon finely chopped gingerroot
1 teaspoon finely chopped garlic
3/4 cup shredded carrot
1 -2 teaspoon chili paste
1 tablespoon soy sauce

Steps:

  • Thinly slice beef. Toss beef, 1 tablespoon vegetable oil, the cornstarch, salt, 1 teaspoon soy sauce, the sugar and white pepper in bowl. Cover and refrigerate 30 minutes. Cut green onions into 2-inch pieces. Cut green pepper into 1/8-inch strips.
  • Heat wok or skillet over high heat. Add 2 tablespoons vegetable oil. Add beef, ginger root and garlic; stir-fry until beef is brown, about 3 minutes. Add green pepper, carrot and chili paste; stir-fry 1 minute. Stir in green onions and 1 tablespoon soy sauce; cook and stir 30 seconds.

Nutrition Facts : Calories 1184.3, Fat 121.1, SaturatedFat 46.4, Cholesterol 149.8, Sodium 1287.1, Carbohydrate 9.7, Fiber 2.2, Sugar 3.9, Protein 14.3

MANDARIN BEEF



Mandarin Beef image

Think you can't make Chinese food? Think again! This will make you look like a pro and tastes even better than take out. The flank steak is so tender it almost melts in your mouth. Make sure to prep everything first because the cooking happens in just minutes. The nutrition facts are off since the oil is used for flash frying and will be drained. From the Yang Sing restaurant in San Francisco.

Provided by cookiedog

Categories     Peppers

Time 28m

Yield 4-5 serving(s)

Number Of Ingredients 16

1 lb lean beef (such as flank steak)
2 tablespoons cornstarch
2 cups vegetable oil
2 tablespoons vegetable oil
2 garlic cloves, peeled and minced
1 teaspoon minced gingerroot
1 red bell pepper, seeded, deribbed, and sliced 1/8 inch thick
1 green bell pepper, seeded, deribbed, and sliced 1/8 inch thick
2 scallions, sliced in 1 inch pieces
3 tablespoons A.1. Original Sauce (Heinz 57 steak sauce is good too)
1 tablespoon dry sherry
2 tablespoons Worcestershire sauce
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon black pepper

Steps:

  • Cut beef across the grain into 1 inch x 1/2 inches x 1/8 inches strips. Add cornstarch and 1 tablespoon oil. Mix well and set aside.
  • Seasoning sauce: Mix all seasoning ingredients together and stir again before using.
  • Pour approximately 2 cups of oil into a wok and heat to 350. Add beef and stir fry for 30 seconds. Remove beef from oil and set aside. Drain hot oil from wok. Reheat wok and add 1 tablespoon of fresh oil. Add garlic, ginger, and bell peppers and stir fry for 30 seconds. Add seasoning sauce and cook for another 30 seconds before adding beef and scallions. Toss for a few seconds to heat through before serving.

Nutrition Facts : Calories 1308.8, Fat 129.3, SaturatedFat 20.8, Cholesterol 79.6, Sodium 811.3, Carbohydrate 17.1, Fiber 1.8, Sugar 8.5, Protein 23.8

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
  • Use fresh ingredients: The quality of your ingredients will greatly affect the final dish. Whenever possible, use fresh fruits, vegetables, and herbs.
  • Don't overcrowd the pan: When cooking the beef, make sure to not overcrowd the pan. This will prevent the beef from cooking evenly and becoming tough.
  • Use a flavorful marinade: The marinade is what will give the beef its flavor. Be sure to use a marinade that contains a variety of spices and herbs.
  • Cook the beef until it is tender: The beef should be cooked until it is tender, but not overcooked. Overcooked beef will be tough and chewy.
  • Use a soft bun: The buns should be soft and fluffy. This will help to complement the tender beef.
  • Add your favorite toppings: Once the beef buns are assembled, you can add your favorite toppings. Some popular toppings include lettuce, tomato, onion, and cheese.

Conclusion:

Mandarin beef buns are a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. The beef is tender and flavorful, and the buns are soft and fluffy. With a variety of toppings to choose from, this dish is sure to please everyone at the table. So next time you're looking for a new recipe to try, give mandarin beef buns a try!

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