Tender steak strips marinated in a blend of ginger, garlic, and smoky barbecue spices form the heart of these Peri Peri steak bao buns. By combining the fiery kick of peri peri sauce with a hint of Worcestershire, the filling takes on a deep, savory character that pairs exceptionally well with the pillowy, oven-baked dough. The result is a substantial bite that bridges the gap between a quick weeknight dinner and something more satisfying.

Instead of traditional steaming, this method calls for baking the buns, which produces a soft, slightly golden exterior that holds up perfectly against the saucy steak filling. The dough comes together with a simple milk and water base, kneaded until elastic and proofed until light. Brushing them with oil before folding creates that classic signature shape, while keeping the temperature controlled ensures the buns stay pale and tender.

Serving them warm allows the mayo and extra drizzles of sauce to meld with the fresh salad, creating a contrast in both temperature and texture. Whether you are looking to change up your standard sandwich routine or need a crowd-pleasing option for a casual meal with friends, these hand-held buns offer a approachable way to enjoy restaurant-style flavors from your own kitchen.

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If you love the bold, zesty kick found in these bao buns, you might also enjoy making homemade peri-peri appetizers to serve as a starter. For those who prefer a more classic approach to beef, mastering a high-quality pan-seared steak dinner is an essential skill that complements the flavors used in this fusion dish.

Key Ingredients

Steak: Sliced beef strips seasoned and cooked until tender for the filling.
Peri Peri Sauce: Spicy sauce used to marinate the steak and drizzle over the finished buns.
Flour: The primary base ingredient used to create the soft, elastic dough for the buns.
Yeast: Essential leavening agent that helps the bao dough rise to double its size.
BBQ Spice: Provides a savory and smoky seasoning base for the marinated steak strips.
Worcestershire Sauce: Adds a depth of umami and tanginess to the steak filling mixture.
Mayonnaise: Drizzled over the steak filling to provide a creamy contrast to the spicy peri peri.

More Irresistible Bun Recipes

Explore the technique behind crispy pan-fried beef buns if you enjoy the satisfying texture contrast of seared meat paired with soft dough.
Try making these light steamed mung bean buns for a traditional dim sum experience that highlights the versatility of fluffy bun dough.
Indulge in sweet baking by creating classic Swedish cinnamon buns, which offer a perfect, spiced contrast to your savory meal planning.

Peri Peri Steak Bao Buns

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Ingredients For Peri Peri Steak Filling

Marinate steak with:400g steak cut into strips1 teaspoon ground ginger1 teaspoon ground garlicSalt and pepper to taste1 teaspoon vinegar2 teaspoon bbq spice1 teaspoon cumin powder1⁄2 teaspoon dry parsley

Steps

Heat 2 tablespoons of butter and cook marinated steak till tender. Thereafter mix in 2 tablespoons mochachos sauce, 2 tablespoons steers peri peri sauce and 1 tablespoon Worcestershire sauce. Let it sizzle then remove it from the heat. Fill in Bao buns along with a salad. Drizzle some mayo and peri peri sauce. Serve warm.

Bao Buns Ingredients

3 cups flour2 teaspoons yeast2 tablespoon sugar1 teaspoon salt2 tablespoon oil1 cup liquid (warm water and milk) to make the dough2 tablespoons softened butter

Instructions

Combine dry ingredients in a bowl. Make a well in the centre and pour in the oil followed by the water gradually till you get get a shaggy dough. Transfer to a work surface and knead till the dough comes together in a ball.Flatten and Stretch the dough, add the butter and fold the sides of the dough and knead till you have a nice smooth and elastic dough.Cover and let it rest till double in size about 1 hour.To shape. Divide into equal portions and roll into small balls. Flatten each ball and roll it into an oval shape. Brush lightly with little oil and fold in half. Shape the remaining dough balls then place them on a baking tray. Cover and let it proof for 15 minutes. Bake at 180C for 5 minutes then reduce temperature to 150 and bake for a further 8-10 minutes or till done. Make sure to keep the bao buns white. Don’t overbake it. Fill your favourite fillings and enjoy warm.Note: Originally bao buns are steamed I don’t have the patience to steam them in small batches, nor do I own a steamer so I prefer baking the full batch in one go. You can steam it if you wish.

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