Ingredients

• 2 lbs flank steaks
• 2 tablespoons shaoxing wine
• 1 teaspoon baking soda
• 1 tablespoon salt
• 1/8 teaspoon white pepper
• 3 tablespoons cornstarch
• 1/2 teaspoon sesame oil
• 2 tablespoons oil
• 1/2 cup hoisin sauce
• 3 tablespoons oyster sauce
• 3 tablespoons orange marmalade
• 12 buns, freezer case in Chinese market
• green onion, shredded
• sesame seeds

Instructions

1. In a mixing bowl combine all of the ingredients and place into the refrigerator overnight.

2. In a large nonstick skillet lightly coat with oil and place over a high heat and beef mixture and stir fry until halfway done and add in the sauce and glaze the mixture.

3. Place the folded buns into a bamboo steam basket and set aside. Fill a wok halfway up with water and bring to a rolling boil. Place the bamboo basket and cover and steam over high heat for 20 minutes.

4. Divide green onions between buns. Divide glazed 2 1/2oz of meat between 12 buns. Sprinkle with sesame seeds and serve.