Beef Asado Siopao: Filipino Steamed Bun Recipe

How to Make Perfect Beef Asado Siopao

Beef Asado Siopao is a beloved staple of Filipino cuisine, offering a delightful combination of soft, fluffy steamed buns and savory, flavorful beef filling. A popular snack or meal on the go, siopao is enjoyed by people of all ages in the Philippines. Its rich and savory Asado-style beef filling, paired with the light and slightly sweet bun, creates an irresistible treat that reflects a blend of culinary traditions. Whether served at gatherings, enjoyed as street food, or prepared at home, Beef Asado Siopao has a special place in Filipino culture.

The Origins of Siopao

Siopao traces its origins to Chinese cuisine, specifically to the traditional baozi, a type of steamed bun stuffed with meat or vegetables. The term “siopao” is derived from the Hokkien Chinese word shāobāo, meaning “hot bun.” This culinary import arrived in the Philippines through Chinese immigrants, who introduced their beloved steamed buns to the archipelago.

Over time, Filipino cooks adapted the recipe, infusing local flavors and ingredients into the filling. The sweet-savory Asado style, inspired by Chinese barbecue flavors, became one of the most popular fillings, alongside bola-bola (a meatball-style filling). Unlike its Chinese counterpart, Filipino siopao often has a slightly sweeter dough, reflecting the local palate. Today, siopao is a common feature in Filipino bakeries, restaurants, and street food stalls, loved for its satisfying taste and portability.

Understanding Beef Asado Filling

The key to a perfect Beef Asado Siopao lies in its filling, which showcases the rich, savory depth of Filipino flavors.

What Is Asado-Style Beef?

Asado-style beef refers to meat that is braised or stewed in a sweet-savory sauce. The cooking process tenderizes the beef while allowing it to absorb the flavors of the sauce, resulting in a melt-in-your-mouth texture.

Traditional Ingredients in Beef Asado

Beef Cuts: Typically, tender cuts like brisket or short ribs are used, though more economical cuts can be substituted with proper slow cooking.
Soy Sauce and Oyster Sauce: These create the base of the sauce, imparting umami richness.
Sugar: Adds sweetness, balancing the salty and savory flavors.
Garlic and Onions: Provide aromatic depth to the filling.
Star Anise: A common addition for a hint of warmth and complexity.
Cornstarch: Used to thicken the sauce, giving it a glossy finish that clings to the meat.

Ingredients and Preparation for Beef Asado Siopao

Creating perfect Beef Asado Siopao requires attention to detail in both the filling and the dough. The harmony of a savory, flavorful filling wrapped in soft, fluffy steamed buns is what makes this dish so irresistible.

Essential Ingredients for Beef Asado Siopao

For the Dough

All-Purpose Flour: Forms the base of the dough, providing structure.
Sugar: Adds a touch of sweetness to the dough, balancing the savory filling.
Yeast: Helps the dough rise, creating a light and airy texture.
Baking Powder: Ensures an even rise during steaming.
Water: Used to hydrate the dough and activate the yeast.
Shortening: Adds tenderness to the dough, keeping it soft.

For the Beef Asado Filling

Beef Cuts: Brisket or short ribs for their tenderness, though leaner cuts work with proper preparation.
Soy Sauce and Oyster Sauce: Form the base of the rich, umami-packed sauce.
Sugar: Balances the savory elements with a hint of sweetness.
Garlic and Onion: Provide aromatic depth.
Cornstarch: Used as a thickener for the sauce.
Spices: Star anise and black pepper to enhance the flavor profile.

Preparing the Beef Asado Filling

The Beef Asado filling is the heart of the siopao. Proper preparation ensures tender meat and a flavorful, glossy sauce.

Marinating the Beef

Slice beef into small, uniform pieces for even cooking.
In a bowl, combine soy sauce, oyster sauce, sugar, and a pinch of black pepper.
Add the beef to the marinade, ensuring all pieces are evenly coated.
Cover and refrigerate for at least 30 minutes, though overnight marination is ideal for deeper flavor.

Cooking the Asado

Heat a tablespoon of oil in a pan over medium heat.
Sauté garlic and onions until fragrant.
Add the marinated beef along with the marinade. Cook until the beef is browned.
Pour in water or beef broth to cover the meat. Add star anise for added warmth.
Simmer over low heat, stirring occasionally, until the beef is tender, about 1–1.5 hours.

Thickening the Sauce

Dissolve 1–2 tablespoons of cornstarch in cold water to create a slurry.
Gradually add the slurry to the simmering beef mixture, stirring continuously to prevent lumps.
Cook until the sauce thickens and coats the beef evenly.
Remove from heat and let the filling cool before assembling the siopao.

Making the Siopao Dough

The dough is as important as the filling, providing the soft, pillowy texture that makes siopao so unique.

Activating the Yeast

In a small bowl, combine warm water (about 110°F or 43°C) with sugar and yeast.
Stir gently and let sit for 5–10 minutes until frothy. This indicates the yeast is active and ready to use.

Mixing and Kneading the Dough

In a large mixing bowl, combine all-purpose flour, sugar, baking powder, and activated yeast mixture.
Gradually add water while mixing until a dough forms.
Add shortening and knead the dough for 8–10 minutes on a lightly floured surface or until it becomes smooth and elastic.

First Proofing

Place the dough in a greased bowl, covering it with a damp cloth or plastic wrap.
Let the dough rise in a warm place for about 1–2 hours, or until it doubles in size.
Once proofed, the dough is ready to be divided, filled, and shaped for steaming.

Assembling and Cooking Beef Asado Siopao

After preparing the dough and Beef Asado filling, the next steps involve assembling and cooking the siopao to perfection. Proper techniques for shaping, filling, and steaming ensure the buns turn out soft, fluffy, and packed with flavor.

Assembling the Siopao

Dividing and Shaping the Dough

Once the dough has risen, punch it down to release air bubbles.
Transfer the dough to a lightly floured surface and divide it into equal portions, about 50–60 grams each, depending on your desired size.
Roll each portion into a ball and cover with a damp cloth to prevent drying out.

Filling the Dough

Flatten each dough ball into a circle, about 4–5 inches in diameter, with the edges slightly thinner than the center.
Place a generous spoonful of cooled Beef Asado filling in the center of the dough.
Gather the edges of the dough, pleating as you go, and twist the top to seal tightly.
Place each filled bun on a square of parchment paper to prevent sticking.

Second Proofing

Arrange the filled siopao on a tray, leaving enough space between them to expand.
Cover the buns with a clean, damp cloth and let them proof for 30–40 minutes in a warm, draft-free area.
The siopao should rise slightly during this time, becoming soft and puffy.

Steaming the Siopao

Preparing the Steamer

Fill a steamer with enough water to last the steaming duration, ensuring it doesn’t touch the steaming rack.
Bring the water to a gentle boil over medium heat.
Line the steamer with parchment paper or grease the surface lightly to prevent the siopao from sticking.

Steaming Process

Arrange the siopao in the steamer, leaving enough space between them for expansion.
Steam over medium heat for 15–20 minutes, depending on the size of the buns. Avoid opening the lid during steaming to maintain consistent heat.
After steaming, remove the siopao from the steamer and let them cool slightly before serving.

Serving and Storage for Beef Asado Siopao

Beef Asado Siopao is a versatile dish, perfect for sharing at gatherings, enjoying as a snack, or serving as a quick, satisfying meal. How you serve and store it can make a big difference in maintaining its freshness and flavor.

Serving Suggestions for Beef Asado Siopao

Accompaniments and Dipping Sauces

Classic Siopao Sauce: Serve with a sweet and savory sauce made from soy sauce, sugar, cornstarch, and water. A touch of sesame oil or garlic can enhance the flavor.
Chili Oil: For those who enjoy heat, chili oil provides a spicy contrast to the sweet-savory filling.
Pickled Vegetables: Add a side of pickled carrots or radishes for a refreshing, tangy balance.

Presentation Tips

Arrange the siopao in a bamboo steamer or on a decorative plate to evoke a traditional, authentic feel.
Garnish the plate with fresh parsley or green onion for added color.
If serving at a party, place the siopao on a warming tray to keep them hot and ready to enjoy.

Storing and Reheating Siopao

Refrigerating and Freezing Leftovers

Refrigeration: Store siopao in an airtight container and refrigerate for up to 3 days. Allow them to cool completely before sealing to prevent moisture buildup.
Freezing: Wrap individual buns in plastic wrap and place them in a freezer-safe bag or container. Frozen siopao can last up to 3 months.

Reheating Techniques

Steamer: Reheat refrigerated or frozen siopao by steaming them for 5–7 minutes until warmed through.
Microwave: Wrap siopao in a damp paper towel and microwave for 30–60 seconds, depending on size. This method retains moisture but is best for small batches.
Oven: If you prefer a slightly crisp exterior, wrap siopao in foil and heat them in the oven at 300°F (150°C) for 10–12 minutes.

Tips and Variations for Beef Asado Siopao

Making Beef Asado Siopao at home can be incredibly rewarding, especially when you master the techniques and experiment with variations. Whether you’re perfecting the classic recipe or trying new fillings, these tips and ideas will elevate your siopao game.

Tips for Perfect Beef Asado Siopao

Common Mistakes to Avoid

Overproofing the Dough: Allowing the dough to proof for too long can cause it to deflate during steaming, resulting in dense buns. Stick to the recommended proofing times.
Too Much Filling: Overstuffing the buns can lead to leakage during cooking. Use a measured amount of filling for a clean seal.
Improper Sealing: Ensure the edges are tightly pinched and twisted to avoid the filling spilling out.

Enhancing Flavor and Texture

Double Proofing: This step gives the buns a light, fluffy texture. Be patient—it’s worth it!
Adding Sesame Oil to Dough: A small amount of sesame oil can add subtle depth to the bun’s flavor.
Fresh Spices in Filling: Use freshly ground black pepper and star anise to amplify the aroma of the Beef Asado filling.

Variations of Siopao Fillings

Other Popular Fillings

Pork Asado: A classic filling similar to Beef Asado, made with tender pork cooked in a sweet-savory sauce of soy sauce, sugar, and oyster sauce.
Bola-Bola: A meatball-style filling, usually made with ground pork or beef mixed with water chestnuts, green onions, and soy sauce. Often paired with salted eggs for extra richness.

Vegetarian Alternatives

Vegetable Siopao: Fill buns with sautéed mushrooms, cabbage, carrots, and tofu cooked in a savory sauce.
Sweet Fillings: Experiment with sweetened red bean paste or custard for a dessert twist on siopao.

Frequently Asked Questions About Beef Asado Siopao

Siopao is a beloved Filipino dish, but preparing it at home can raise a few common questions. Here are answers to help you perfect your Beef Asado Siopao experience.

Can I use other types of meat for Asado Siopao?

Absolutely! Pork is the most traditional alternative and works well with the same sweet-savory Asado sauce. Chicken is another great option for those who prefer lighter meats, offering a slightly milder flavor. Regardless of the meat, make sure to cook it until tender and well-coated with the flavorful sauce for the best results.

How do I ensure the Siopao dough is soft and fluffy?

The secret to soft, fluffy dough lies in proper kneading and proofing. Knead the dough until it’s smooth and elastic to develop the gluten structure. Then, allow the dough to proof in a warm, draft-free area until it doubles in size. Be patient during the proofing process, as under-proofed dough can result in dense buns.

For more on yeast and its impact on dough texture, read about the Role of Yeast in Baking.

Can I bake Siopao instead of steaming?

While steaming is the traditional method, baking is an option for those who prefer a crustier exterior. To bake, preheat your oven to 350°F (175°C) and brush the buns with an egg wash for a golden finish. However, note that baked Siopao will have a firmer, bread-like texture compared to the softness of steamed buns.

How long can I store cooked Siopao?

Cooked Siopao can be refrigerated for up to 3 days if stored in an airtight container. For longer storage, freeze the buns individually wrapped in plastic wrap or foil, then place them in a freezer-safe bag. Frozen Siopao can last up to a month. Reheat using a steamer to retain their soft, fluffy texture.

What dipping sauces pair well with Beef Asado Siopao?

A flavorful dipping sauce enhances the Siopao experience. Combine soy sauce with calamansi juice (or lemon) and chili paste for a tangy and spicy dip. Alternatively, a touch of sugar can balance the saltiness for those who prefer a sweeter sauce.

Learn more about traditional options in this guide to Filipino Dipping Sauces.