In a small bowl, combine 1/4 cup of warm water with 1 tablespoon of sugar and 2 teaspoons of active dry yeast. Stir gently and let sit for about 10 minutes until foamy.

In a mixing bowl, whisk together 2 cups of all-purpose flour and 1/2 teaspoon of salt. Add in the yeast mixture and 2 tablespoons of vegetable oil. Stir until a shaggy dough forms, then knead on a floured surface for about 8 minutes.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour, until doubled in size.

In a skillet, heat 1 tablespoon of oil, add 2 minced garlic cloves and 1 tablespoon of minced ginger, sauté for 1 minute. Add 1 pound of ground beef, cook until browned, about 5-7 minutes.

Stir in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of hoisin sauce, and 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Cook until thickened, then add chopped scallions and cilantro, and cool completely.

After the dough has risen, punch it down, divide into 10 pieces, and roll into balls. Flatten each ball to 4 inches wide and place a tablespoon of beef filling in the center. Gather edges and pinch to seal.

Let the shaped buns rest for 15 minutes. Prepare the steamer by bringing water to a gentle boil. Steam the buns for 12-15 minutes until puffed up.

For extra flavor, pan-fry steamed buns in oil over medium heat for 2 minutes on each side until golden. Serve hot with garnishes.