Char Siu Beef Bao Buns, Orange Sesame Pak Choi Salad & Spicy Pickled Cucumbers

Char Siu Beef Bao Buns, Orange Sesame Pak Choi Salad & Spicy Pickled Cucumber

fresh ingredients


  • 12 oz
    ground beef
  • 4 oz
  • 6 oz
    pak choi
  • 6
    bao buns
  • 1 oz
  • 2 oz
  • 1 oz
    spicy pickle blend
  • 2 oz
    water chestnuts
  • 6 oz
    char siu sauce blend
  • 3 oz
    orange sesame salad dressing
  • 2 oz
    green onions
  • 1 oz

Kitchen Items Needed

Medium pot with lid 



Large pan

Parchment paper

Steam basket (or strainer)


Box grater

Medium bowl 

Small bowl 

cook along



Wash & roughly chop whole pak choi;

Grate carrots;

Cut cucumbers into small dice, place in bowl;

Roughy chop water chestnuts & peanuts;

Thinly slice green onions.

1 Steam Bao Buns

Fill a medium pot with a few inches of water. Line a steam basket (or strainer) with parchment paper; place it in the pot, making sure it doesn’t touch the water. Bring water to simmer on medium-high. Working in batches if necessary to avoid overlapping, place the bao buns in the steam basket. Cover the pot & let the buns steam, 8 to 10 minutes, until light & fluffy. Carefully remove the steam basket from the heat & set aside on a plate, covered loosely with foil.

2 Start Beef

While bao buns steam, in a large pan, heat a drizzle of oil on medium-high. Add ground beef, water chestnuts & ginger/garlic/ponzu blend. Cook, breaking up meat with a spoon, 4 to 6 minutes, until browned & cooked through.

3Make Salad

While beef cooks, combine the salad dressing, pak choi, carrots & half green onions in a large bowl. Toss well, season with salt, pepper, & set aside. 

4Make Pickles

In a small bowl, combine cucumbers & pickle blend. Set aside.

5Finish the Beef

Add ½ char siu sauce, cook, stirring frequently, 2 to 3 minutes, until reduced & thickened; season with S&P to taste.

6To Serve

Divide steamed bao buns between your plates. Fill each bao bun with a spoonful each of the char siu beef & the bok choy salad. Garnish with peanuts, remaining scallions & drizzle with remaining char siu sauce. Serve any remaining bok choy salad on the side. Bon appétit!