Gua Bao with 5 Spice Pulled Beef (Sandwich Buns) | Gluten Free Asian Recipes | Healthy gf Asian (2024)

• ¼ cup extra virgin olive oil for brushing the buns
• ¼ cup rice flour for dusting
• 1.5 kg beef brisket (lean flat cut), trimmed and cut into 3 inch pieces
• 2 star anise medium
• 6 cloves garlic

For the Sauce:

• ¼ cup extra virgin olive oil
• ½ cup blackstrap molasses
• ¼ cup gluten free Worcestershire sauce
• ½ cup medium dry sherry
• 1 tablespoon five spice powder
• 3 teaspoons salt
• ¼ teaspoon ground white pepper
• 1 tablespoon corn starch mix with ½ cup water

For the Garlic and Ginger Oil:

• 8 tablespoons extra virgin olive oil
• 2 tablespoons sesame oil
• 6 cloves garlic peeled and finely minced
• 3 inch ginger peeled and cut into fine chopsticks
• 3 spring onions thinly sliced into 1cm lengthwise
• 3 sprigs coriander roughly cut into 1 to 2 cm lengthwise

For the Dough:

Dry Ingredients:

• 350 g rice flour
• 150 g potato starch
• 100 g corn starch
• 100 g tapioca starch
• 2 teaspoons dry instant yeast
• 2 teaspoons baking powder
• 1½ teaspoons xantham gum
• ½ teaspoon salt

Wet Ingredients:

• ⅓ cup extra virgin olive oil
• 3 tablespoons agave syrup
• 500 ml rice milk
• 2 teaspoons vanilla extract

For the Garnish:

• 3 long fresh red chilli deseeded and finely sliced
• 1 oriental cucumber halved and deseeded and finely shredded
• 2 medium carrots peeled and finely shredded
• 3 spring onions thinly sliced into 1cm lengthwise
• 3 sprigs coriander including stems, roughly cut into 1 to 2 cm lengthwise

For cooking the pulled beef using instant pot pressure cooker function:

• Mix and combine all the sauce ingredients in a medium bowl using a hand whisk.

• Add all the beef pieces into the instant pot, then add the sauce prepared in step 1, stir and mix well.

• Using pressure cooker function, cook the marinated beef for 35 minutes until the beef is soft and tender and pulls apart easily.

• Remove the beef pieces from the instant pot and place on a chopping board, with 2 forks, tear and shred the beef into smaller pieces.

• Add the shredded beef into a large bowl.

• Reserve the sauce from the cooked beef by running the sauce through a fine sieve and place in a medium bowl.

• Pour ½ cup of the reserved sauce into the shredded beef in step 5. Stir and combine well. Reserve the rest as additional sauce to serve.

For the Garlic and Ginger Oil:

• Heat up a non-stick frying pan with 8 tablespoons of extra virgin olive oil and stir-fry the garlic and ginger on low heat until lightly golden.

• Add the spring onions and coriander and stir fry for 2 minutes. Then add the dry sherry, sesame oil and mix well. Turn off the heat.

• Drizzle the garlic and ginger oil into the shredded beef prepared in step 7. Toss and combine well.

For the dough:

• In a large bowl, combine and whisk together all the dry ingredients. Make a well in the middle of the flour mixture.

• Warm up the rice milk in a small pot for 2 minutes. Then add the extra virgin olive oil, agave syrup and vanilla extract and mix and combine well.

• Add the wet ingredients mixture prepared in step 2 into the well of the flour mixture and mix and combine well with a spatula.

• Then use your hands to knead the dough in the large bowl until you have a smooth dough that resembles thick creamy ice cream.

• Cover the dough with cling wrap and let the dough rest on the benchtop for 1 hour.

• Divide the dough into 14 balls (around 95g/3.4oz each). Dust the benchtop and rolling pin with some gluten free flour. Flatten and roll the balls into 5 inch oval shape dough with the middle slightly thicker than the edges.

• Then brush a thin layer of extra virgin olive oil on the dough surface facing up.

• Fold into semicircle and place on top of a piece of parchment paper and press lightly. Cover with cling wrap and let the dough rest for another 15 minutes.

• Heat up a wok with a steaming rack with some water and place the bamboo steamer on top of the steaming rack. Steam the buns for 10 minutes on high heat in batches. Ensure that there is sufficient water in the wok for the whole steaming process. Repeat until all the buns are cooked. You can use any type of steamer.

For serving the pulled beef buns:

• Pull open the steamed buns gently while they are still warm and add some shredded carrots, cucumber and pulled beef into each bun.

• Garnish with some red chillies, spring onions and coriander and serve.

Nutrition Facts

Gua Bao with 5 Spice Pulled Beef (Steamed Sandwich Buns)

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.