The Dough

  1. Mix the water, sugar and yeast in a bowl, cover and let stand until bubbly, about 10 minutes.
  2. Put the flour, salt, oil and baking powder in the bowl of a stand mixer. Add the-yeast mixture and knead until a smooth and easy-to-work dough forms, about 5 minutes.
  3. Form the dough into a ball, place in a clean bowl, cover with plastic wrap and allow to rise for about an hour and a half.
  4. When the dough has risen, deflate. Divide the dough by forming balls weighing 50 grams (2 oz) each. Place formed dough on a tray and cover with a damp towel. Let rest for 15 minutes.
  5. Flatten and form each ball of dough into an oval, place a square of baking paper over one half of each oval and fold in two, creating a semicircle.
  6. Place each bun on a square of baking paper.
  7. Place the buns on a baking sheet lined with parchment, cover and allow to rise for 30-40 minutes, until they are almost double in size.
  8. Transfer the prepared buns to steamer baskets and steam for about 10 minutes.

The Filling

  1. Heat a skillet or Wok over high heat for about a minute.
  2. When the pan is hot, add the oil, ginger, garlic, chili and onions. Sauté, stirring, on high heat, for about 30 seconds.
  3. Add the Redefine Beef and continue cooking, stirring constantly, for an additional 2 minutes, until almost completely cooked.
  4. Add the soy sauce and sauté for an additional 30 seconds, until most of the cooking liquid has evaporated almost completely.
  5. Add the herbs, sugar and some lime juice and mix well.
  6. When ready to plate, spread each bun with vegan spicy “mayonnaise” and a tablespoon of the New-Meat™️ mixture. Serve.
0/5 (0 Reviews)


The Dough

38g (2 tbsps, plus 1 ½ tsps) sugar

7g (1 ¼ tsps) instant yeast

500g (4 cups plus 4 tsps) all-purpose flour

4g (3/4 tsp) salt

15g (1 tbsp) canola oil

5g (1 tsp) baking powder

The Filling

250g (9 oz) Redefine Beef

100g (3 ½ oz) red onions, diced

20g (4 tsps) olive oil

10g (2 tsps) ginger, chopped

15g (1 tbsp) scallions, chopped

1 minced chili pepper

2 cloves of garlic, minced

15g (1 tbsp) soy sauce

5 sprigs of basil (1 ¼ tsps), chopped

5 sprigs of mint (5 tsps), chopped

15g (1 tbsp) brown sugar

Juice of half a lime or to taste


Any commercially available spicy vegan mayonnaise