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Mix flour, yeast, sugar and oil in a bowl. Pour in water little by little while mixing.
Combine and knead with your hands until a very smooth dough forms.
Cover the bowl with a damp tea towel and leave to rise in a warm place until doubled in size (It will take between 40 minutes to 1.5 hours depending on the room temperature).
Put minced beef, soy sauce, oyster sauce, salt and Sichuan pepper/Chinese five-spice in a mixing bowl.
Swirl constantly while gradually adding water/stock until no more liquid can be seen.
Briefly stir fry grated carrot, cabbage and onion in oil until softened. Add to the beef along with chopped coriander.
Knead the dough until it goes back to its original size.
Divide it into 12 equal portions. Roll each piece into a disk-like wrapper.
Place some filling in the middle of a wrapper then fold into a bao shape.
Leave all the assembled buns to rest for another 15 minutes or so.
Place the buns (with parchment paper underneath each one) in the steamer basket. Leave 2cm space between the buns and the side of the steamer.
Start cooking with cold water over a high heat. Turn the heat down to medium-low when the water starts boiling.
Cook for 15-18 minutes.
Serve them warm, on their own or with some dipping sauce.