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Beef Shao Bing (Niu Rou Shao Bing) or niu rou bing is a delightful Chinese pan-fried flatbread filled with flavorful beef and green onions, seasoned to perfection and layered with crispy sesame seeds. This recipe is a must-try, whether you’re looking for a new addition to your breakfast or a tasty snack with family. Once you try it, you’ll want to make it again and again!

In the past, I’ve shared a few classics like Shao Bing and Juicy Chinese Meat Pie (Xian Bing), but today, I’m excited to introduce you to another favorite: Beef Shao Bing, filled with savory beef and layered to perfection.

Many of you have tried my steamed buns recipes, like Steamed Beef Buns, Red Bean Paste Buns, and Brown Sugar Steamed Buns, and some have mentioned challenges when working with yeast.

That’s why this recipe is perfect—it’s completely yeast-free, making it an easy and foolproof option.

No rising times, no guessing—just simple, reliable steps that bring delicious results.

For this Beef Shao Bing, I use a half-hot-water dough technique, where you start by adding boiling water directly to the flour, then follow with room-temperature water in the same bowl.

This method makes the dough soft and pliable without any complicated steps. The result is a perfectly balanced dough—tender on the inside and slightly crisp on the outside after pan-frying.

Whether you’re new to Chinese flatbreads or simply looking for a quick, no-fail recipe, this Beef Shao Bing is a must-try.

Ingredients

Dough

300g all-purpose flour
3g salt
100g boiling water
100g room-temperature water
10g cooking oil (for brushing dough)

Filling

200g beef tenderloin, finely minced
50g green onions, chopped
10g light soy sauce (2 tsp)
5g dark soy sauce (1 tsp)
5g oyster sauce (1 tsp)
2g chicken powder, optional (1/2 tsp)
2g salt (1/2 tsp)
5g starch (1 tsp)
45g cooking oil, divided (3 tbsp to pour over filling, 1 tbsp for pan-frying)
1/2 bowl water (for steaming while pan-frying)

Decoration

10g white sesame seeds

Instructions

Prepare the Dough

In a large mixing bowl, combine 300g flour and 3g salt. Gradually pour in 100g boiling water, stirring continuously with chopsticks until the mixture forms crumbly clumps.
Add 100g room-temperature water, stirring until the mixture becomes a loose, shaggy dough.
Knead the dough by hand until smooth and slightly soft. Divide it into two balls, brush each with a thin layer of oil, cover with plastic wrap, and let rest for 1 hour. This resting period allows the dough to relax and become pliable, making it easier to roll out.

Prepare the Filling

Dice 200g beef tenderloin and finely mince it with a knife or a meat grinder.
In a mixing bowl, add minced beef, 10g light soy sauce, 5g dark soy sauce, 5g oyster sauce, 2g chicken powder (optional), 2g salt, and 5g starch.
Mix the beef and seasonings with chopsticks in one direction until fully incorporated.
Heat 15g of oil until it’s hot and begins to smoke lightly. Pour the hot oil over the 50g chopped green onions in the beef mixture to release their aroma, then stir well to blend.

Shape the Shao Bing

After resting, the dough should feel soft and smooth. Take one dough ball, place it on a lightly floured board, and roll it out into a rectangle, approximately 2-3mm thick.
Spread half of the beef filling evenly over the rolled dough, leaving about 1/6 of the dough at one end uncovered.
Make four cuts along the dough’s length.
Starting from one end, fold the dough strip-by-strip over the filling, like folding a blanket, and press the edges to seal.
Gently press down on the folded dough with a rolling pin, then roll it out to an even thickness.
Lightly brush water over the top of the folded dough, then sprinkle with 10g sesame seeds.
Gently flatten the dough with a rolling pin until the sesame seeds are embedded.

Pan-Fry the Shao Bing

Heat a flat-bottomed skillet over medium-low heat and add 15g oil. Carefully place the shaped shao bing into the skillet.
Cook on one side until golden and set, then pour in 1/2 bowl of water, cover with a lid, and steam for 5 minutes. This steaming step helps cook the beef through while keeping the flatbread soft and moist.
Once the water has evaporated, increase the heat slightly to crisp up the outside. Flip occasionally to ensure both sides are golden and crispy.

Serve

Remove the shao bing from the skillet and let cool slightly before slicing. Enjoy warm, as the aroma and flavors are most intense right out of the pan!
Print Pin

Beef Shao Bing Recipe (Niu Rou Shao Bing)

Beef Shao Bing (Niu Rou Shao Bing) is a delightful Chinese pan-fried flatbread filled with flavorful beef and green onions, seasoned to perfection and layered with crispy sesame seeds. This recipe is a must-try, whether you're looking for a new addition to your breakfast or a tasty snack with family. Once you try it, you'll want to make it again and again!

Course Breakfast
Cuisine Chinese

Prep Time 40 minutes
Cook Time 15 minutes
Resting Time 1 hour

Servings 4

Calories 421kcal
Ingredients
Dough
300 g all-purpose flour
3 g salt
100 g boiling water
100 g room-temperature water
10 g cooking oil for brushing dough
Filling
200 g beef tenderloin finely minced
50 g green onions chopped
10 g light soy sauce 2 tsp
5 g dark soy sauce 1 tsp
5 g oyster sauce 1 tsp
2 g chicken powder optional (1/2 tsp)
2 g salt 1/2 tsp
5 g starch 1 tsp
45 g cooking oil divided (3 tbsp to pour over filling, 1 tbsp for pan-frying)
1/2 bowl water for steaming while pan-frying
Decoration
10 g white sesame seeds
Instructions
Prepare the Dough
In a large mixing bowl, combine 300g flour and 3g salt. Gradually pour in 100g boiling water, stirring continuously with chopsticks until the mixture forms crumbly clumps.
Add 100g room-temperature water, stirring until the mixture becomes a loose, shaggy dough.
Knead the dough by hand until smooth and slightly soft. Divide it into two balls, brush each with a thin layer of oil, cover with plastic wrap, and let rest for 1 hour. This resting period allows the dough to relax and become pliable, making it easier to roll out.
Prepare the Filling
Dice 200g beef tenderloin and finely mince it with a knife or a meat grinder.
In a mixing bowl, add minced beef, 10g light soy sauce, 5g dark soy sauce, 5g oyster sauce, 2g chicken powder (optional), 2g salt, and 5g starch.
Mix the beef and seasonings with chopsticks in one direction until fully incorporated.
Heat 15g of oil until it's hot and begins to smoke lightly. Pour the hot oil over the 50g chopped green onions in the beef mixture to release their aroma, then stir well to blend.
Shape the Shao Bing
After resting, the dough should feel soft and smooth. Take one dough ball, place it on a lightly floured board, and roll it out into a rectangle, approximately 2-3mm thick.
Spread half of the beef filling evenly over the rolled dough, leaving about 1/6 of the dough at one end uncovered.
Make four cuts along the dough's length.
Starting from one end, fold the dough strip-by-strip over the filling, like folding a blanket, and press the edges to seal.
Gently press down on the folded dough with a rolling pin, then roll it out to an even thickness.
Lightly brush water over the top of the folded dough, then sprinkle with 10g sesame seeds.
Gently flatten the dough with a rolling pin until the sesame seeds are embedded.
Pan-Fry the Shao Bing
Heat a flat-bottomed skillet over medium-low heat and add 15g oil. Carefully place the shaped shao bing into the skillet.
Cook on one side until golden and set, then pour in 1/2 bowl of water, cover with a lid, and steam for 5 minutes. This steaming step helps cook the beef through while keeping the flatbread soft and moist.
Once the water has evaporated, increase the heat slightly to crisp up the outside. Flip occasionally to ensure both sides are golden and crispy.
Serve
Remove the shao bing from the skillet and let cool slightly before slicing. Enjoy warm, as the aroma and flavors are most intense right out of the pan!
Video

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Nutrition
Calories: 421kcal | Carbohydrates: 60g | Protein: 9g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 783mg | Potassium: 134mg | Fiber: 3g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 4mg