Value and Versatility

Beef and Broccoli Steamed Buns

Use leftover Beef and Broccoli to make Chef Stephanie Izard's Beef and Broccoli Steamed Buns. This recipe will fun for kids to help make and eat!



  1. In the bowl of a stand mixer, fitted with a hook attachment, over very low heat, heat cream and milk for 5 minutes. Add egg, sugar, all-purpose flour, bread flour, yeast, and salt and mix on medium low speed for 15 minutes. Let proof in a pressure cooker on proof setting for 45 minutes or in an oiled bowl in a warm place for 1 hour.
  2. While dough proofs, chop up 2 cups of leftover Beef and broccoli into tiny bite sized pieces to make the filling. Adding a few tablespoons of mayo helps bind the filling if needed. Scoop into 2 tablespoon portions and chill while the dough finishes proofing.
  3. Once the dough has fully proofed and is double in size, turn it out onto a clean surface. Portion into 16 equal sized pieces and roll into smooth dough balls. Allow to rest under plastic wrap for 15 minutes.
  4. Press the dough down around the edges, leaving a pillow in the middle. Add the portioned filling and pinch the dough up around the filling to seal in the middle. Rest for another 15 minutes before steaming in the pressure cooker or a steamer basket for 10 minutes.
  5. Serve topped with This Little Goat Chili Crunch and fresh scallions.


Nutrition information per serving, 4 servings: 1,010 Calories; 37 g Total Fat (15 g Saturated Fat; 0.8 g Trans Fat; 8.4 g Polyunsaturated Fat; 10.3 g Monounsaturated Fat); 153 mg Cholesterol; 1,851 mg Sodium; 128 g Total Carbohydrate; 4.8 g Dietary Fiber; 26.4 g Total Sugars; 15 g Added Sugars; 40 g Protein; 143.7 mg Calcium; 8.8 mg Iron; 674 mg Potassium; 0.9 mcg Vitamin D; 1.3 mg Riboflavin; 20.5 mg Niacin; 0.4 mg Vitamin B6; 4.3 mcg Vitamin B12; 434 mg Phosphorus; 7.7 mg Zinc; 84.1 mcg Selenium; 143.1 mg Choline

Value and Versatility
Chef stephanie izard