In a large mixing bowl, combine 3 cups of all-purpose flour, 2 tablespoons of sugar, and 1 teaspoon of salt. In a separate bowl, mix 1 cup of warm water with 2 teaspoons of yeast and let it sit for about 10 minutes until frothy. Gradually stir the yeast mixture into the flour mixture until a dough forms. Knead for 5-7 minutes until smooth and elastic, then cover and let rise in a warm spot for about 1 hour, or until doubled in size.

While the dough is rising, heat 1 tablespoon of sesame oil in a skillet over medium heat. Add 1 pound of ground beef and cook until browned, about 5-7 minutes. Stir in 2 minced garlic cloves, 1 tablespoon of grated ginger, and 3 tablespoons of soy sauce; cook for an additional 2-3 minutes, allowing the flavors to meld. Finally, mix in 2 chopped green onions, and set aside to cool slightly.

Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball, then flatten it into a small disk about 4 inches in diameter. Place a spoonful of the delicious beef filling in the center of each disk. Carefully pinch the edges together to seal the bao bun, creating a lovely pouch filled with tender beef.

Cut parchment paper into small squares to prevent the bao buns from sticking. Place each filled bun on a parchment square, ensuring there is enough space between them for expansion during steaming. Arrange the buns in a steamer basket, making sure they are not overcrowded, as air circulation is key for achieving that perfect fluffy texture.

Bring a pot of water to a gentle simmer and place the steamer basket over it. Cover with a lid and steam the bao buns for about 15-20 minutes, or until they are puffy and cooked through. Keep the lid on during steaming to trap the heat and moisture, ensuring those Tender Beef Bao Buns turn out light and fluffy.

Once cooked, carefully remove the bao buns from the steamer and allow them to cool slightly. Serve warm with dipping sauces like soy sauce or chili oil for an extra kick.