Mongolian-Style Spicy Beef
Steamed bun filled with tender beef, bell peppers, bamboo shoots and chili garlic sauce
4-Pack
Dough:
Enriched flour (wheat flour, malted barely flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, cane sugar, high heat milk solids (nonfat milk solids), canola oil, yeast (yeast [saccharomyces cerevisiae], sorbitan monostearate), baking powder (disodium dihydrogen pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate).
Filling:
Ground beef, sauce (cane sugar, bean sauce [soybean paste (water, soybean, salt, wheat flour), water, sugar, salt & sesame seed oil], chili garlic sauce [salted chili peppers, (chili peppers, salt), water, sugar, rice vinegar, dehydrated garlic, modified corn starch, acetic acid], salt, chili de arbol), green onion, bamboo shoots (water, bamboo shoots, citric acid), water, ginger, chicken fat, red bell pepper, cornstarch, garlic, sesame oil, organic soy sauce (water, organic soy bean, salt, organic wheat, organic alcohol [to preserve freshness]).
Contains:
MILK, SESAME, SOY, WHEAT.
Nutrition Facts
4 servings per container
| Serving size | 1 bun (71g) | |
|---|---|---|
| Amount per serving | ||||
|---|---|---|---|---|
| Calories | 210 | |||
| % Daily Value | ||||
| Total Fat 9g | 12% | |||
| Saturated Fat 3g | 14% | |||
| Trans Fat 0g | ||||
| Cholesterol 20mg | 6% | |||
| Sodium 290mg | 13% | |||
| Total Carbohydrate 25g | 9% | |||
| Dietary Fiber 1g | 4% | |||
| Total Sugars 7g | 12% | |||
| Added Sugars 6g | ||||
| Protein 5g | ||||
| Vitamin D 0mcg | ||||
| Calcium 83mg | 6% | |||
| Iron 2mg | 10% | |||
| Potassium 140mg | 4% | |||
How do I eat a bao?
Bao is the perfect portable finger food! Simply peel off the paper and take a mouth-watering bite. The convenient nature of bao makes it the perfect on-the-go snack or meal.
Do I dip my bao in sauces?
The filling within each Bao should be distinct enough to stand on its own. Bao are not traditionally dipped in sauces.
Is this the same thing as a dumpling?
While Bao is sometimes compared to Asian style dumplings, they differ significantly in texture and preparation. The addition of yeast to Bao dough gives it a more bread-like consistency than dumplings, and it tends to be slightly sweeter, larger, and holds more filling.
What is a Bao?
Soft, fluffy dough filled with savory or sweet flavors and steamed to perfection.
