In a mixing bowl, combine 3 cups of all-purpose flour, 2 teaspoons of active dry yeast, and 2 tablespoons of sugar. Gradually stir in 1 cup of warm water and a pinch of salt to the mixture. Knead the dough for about 10 minutes until it becomes smooth and elastic. Place it in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 to 2 hours, or until it doubles in size.

While the dough is rising, heat a large skillet over medium heat. Add 1 pound of cubed beef chuck, browning it for about 5 minutes. Stir in 1/4 cup of soy sauce, 1 tablespoon of grated ginger, 3 cloves of minced garlic, and 1/4 cup of chopped green onions. Cover and simmer on low heat for 1.5 to 2 hours, or until the beef is tender and easily shreds with a fork.

Once the dough has risen, punch it down gently and divide it into 10 equal portions. Roll each piece into a ball, then flatten it into a 4-inch disk using your hands. Place about 1-2 tablespoons of the tender beef filling in the center. Fold the edges of the dough over the filling, pinching to seal.

Line your bamboo steamer or a heatproof plate with parchment paper. Place the filled buns in the steamer, making sure to leave space between them for expansion. Fill a pot with water and bring it to a gentle simmer over medium heat. Steam the buns for 15-20 minutes until they puff up and become fluffy, checking occasionally to ensure ample water remains.

Carefully remove the steamed bao buns from the steamer, letting them cool slightly. Serve your Tender Beef Bao Buns warm, optionally garnished with pickled vegetables, fresh cilantro, and a drizzle of chili sauce for an added kick.