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How to make Beef Steak Strips in Asian Steamed Buns

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When my sons are cooking for me, the kitchen is a-flurry. Knives and utensils clank together. Drawers and kitchen cabinet doors open and shut loudly. Bottles, jars, ingredients are strewn all over. It is chaotic. But the aromas coming from the simmering stews and roasts in the oven are mouthwatering.

My son, Tim likes to make gigantic beef roasts for us when he’s home. He cooked this Beef Roast with Thyme and Red Wine expertly for game day on Super bowl Sunday. Then when he did it again recently, there were a lot of leftovers that he did a quick rewind and put the beef strips together in billowy steamed buns. He popped a sunny side up egg together with it, tossed in some salad greens and made me a splendid brunch bun-wich.

What a great way to start any day of the week, especially when brunch is cooked by my sons!




Beef Steak Strips in Asian Steamed Buns

Recently my son, Tim cooked a big Beef Roast with Thyme and Braised in Red Wine. It’s the kind of roast that tastes even more glorious a day or two after (if there are any left, though). This time there were leftovers, so Tim got creative and encased them in steamed white buns from the Asian markets. Sometimes I get inspired and make these buns myself. But because it was Mother’s day, it was my turn to relax and watch the boys at work in the kitchen. This is so easy to put together after pan-searing the beef strips, sunny side eggs and stacking it all up. Serve this for brunch, lunch or dinner. This is an AsianInAmericamag recipe and serves 2 or 3.


  • 2 to 3 cups of sliced leftovers in 2-inch thin strips (see previous blog post for recipe ) Beef Roast Rump
  • 1 medium sliced thin white onion
  • 1/4 cup divided, use half for onions and beef, rest for eggs vegetable or corn oil
  • 4 to 6 large whole for sunny side eggs eggs
  • 6 pieces sliced in half (from Asian markets, already cooked) steamed Asian white buns
  • 2 cups for serving salad greens
  • a few tablespoons for salad salad vinaigrette


  • Prepare a Beef Roast with Thyme and Red Wine from a previous blog post. Use the leftovers for this recipe. Slice the beef in thin strips.
  • In a medium skillet, over medium high heat, add the cooking oil. Add the onions and pan fry for 2 to 3 minutes till transparent. Remove onions from skillet and set aside.
  • Using the same skillet and cooking oil, add the sliced beef strips. Pan sear for 1 to 2 minutes over medium heat, till beef is well done. Remove from skillet, drain on parchment paper to remove excess oil.
  • Use the same skillet to fry the egg. Add cooking oil. Over medium high heat, crack the egg in the center of the skillet. Cook for 2 to 3 minutes till eggs are no longer runny and no liquid is seen.
  • To assemble: place the steamed Asian bun on a platter. Layer the beef strips, onions, fried egg inside the bun. Serve with salad greens alongside and a light vinaigrette for the vegetables.
  • Cook's comments: If I have time, I love to make the steamed Asian buns myself. Or if we are in a rush to eat, I can find these ready made steamed buns in Asian supermarkets, by the frozen section. If you decide to buy the already cooked steamed buns, just heat them up by steaming for 5 minutes, or else in the microwave for 2 minutes, encased in damp paper towels above and below it.
  • *Photo credits: Photography by Tim Quirino
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    1. Hi Chef Ray, I know! Who knew steak in a steamed bun could be so good, even better, it was from leftovers, so the flavors got a chance to blend deliciously. Thanks for the blog visit 🙂

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