Asian Pulled Beef Steambun

Asian pulled beef in a steamed bun.
Asian pulled beef in a steamed bun.

Oriental pulled beef.


1 kg Beefneck- Simmental ( simmentaler )


2 tbsp Sunflower oil

2 tbsp Sesame oil

40 ml rice wine/chinese cooking wine (optional)

200 ml Soy sauce dark/sweet

200 ml beef or vegetable broth

1 Bottle ginger beer ( add this the day after)

2 piece Ginger fresh

2 pieces of Laos fresh

2 lime leaves

2 pieces of Sereh / lemongrass

1 tbsp Chinese five spice powder

4 Garlic toes

3 sjallots

2 lemons

1 tbsp Fennelseads

1 tbsp Coriander powder

1 red chili

3 Star anise

2 tbsp Pulled beef herbs or smoked paprika herb.


Ingredients for the sauce:

100 ml Hoisin sauce ( use this for the sauce)


Ingredients for the bun: 

10 mini steam buns or 5 big steam buns

1/2 red union

1 tsp black and white sesame

1 red pepper




Slice the beef into 2 pieces and place flat in a deep pans, bowl or container, something in which the meat can remain marinated.

Now you can add the dry herbs like pulled beef herb, smokey paprika, fennel seeds, koriander powder, chinese five spice powder to rub the beef.

Combine the stock, soy sauce, chinese rice wine, in a bowl and stir. Pour over the beef and add the add the remaining ingredients unless the hoisin, gingerbeer because you need these the next day. 


Leave the meat under pressure in the marinade overnight (12 hours or longer).

 The next day you can add some ginger beer to the marinated beef neck. 

(Ginger beer makes the beef with marinade fizzle and steam in a closed container that gives the meat a great and faster result)


Cook it covered with stainless steel plate in the oven at about 125 degrees hot air until it is cooked enough to be able to pick (can take 5 to 6 hours depends on the size of the meat) occasionally stir and play with the temperature.

When your not sure if its ready you can use two forks to shred the beef to find out if its easy to shred.

If its  still not ready stay calm and continue to cook the meat in the oven.


When the meat is finished you can save the marinade/gravy after cooking the beef neck.

Sift the gravy and add a tablespoon of hoisin and tie it with cornflour.

Now you have a sauce that you can use to keep the meat smooth when dispensed.

Serve with the steambuns sliced chilli, red onions, sweet and sour cucumber sesame seeds and some sauce.


And enjoy!!


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Commentaren: 1
  • #1

    Josh (maandag, 29 juli 2019 12:14)

    Thanks for the recipe!


To learn more about the Cape Verdean culture you can find a lot of information on the website of Nosagenda.