Best Zhajiang Bao Spicy Shrimp And Ground Beef Buns Recipes

Provided by Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 20

1 1/2 teaspoons cornstarch, whisked with 1 tablespoon cold water
Pinch ground white pepper
4 to 6 large bao buns, steamed, or soft sandwich buns
Spicy Shrimp and Ground Beef Buns:
1 ounce dried shrimp
5 or 6 small dried Chinese (shiitake) mushrooms
1 tablespoon peanut oil
1 ounce smoked bacon or pancetta, finely diced
1 shallot, smashed and finely diced
8 ounces ground beef
4 ounces shredded bamboo shoots, drained and diced
1 jalapeno, stemmed and finely diced
1 green pepper, seeded and diced
1 to 2 tablespoons light soy sauce
1 teaspoon dark soy sauce
1 tablespoon Shaoshing rice wine
6 pickled cornichons, finely sliced, for serving
Chili oil, optional, for serving
1/4 cup chopped fresh cilantro, for serving
1 tablespoon finely chopped peanuts mixed with 2 tablespoons sugar, optional, for serving

Steps:

For the spicy shrimp and ground beef buns: Combine the shrimp and dried mushrooms in a bowl and pour 1 cup boiling water over to cover. Let stand at least 10 minutes, and then drain, reserving the liquid, and finely chop.
Heat a wok over medium-high heat and add the peanut oil. Add the shrimp, mushrooms, bacon and shallots and fry, stirring constantly, 1 to 2 minutes. Stir in the ground beef, breaking the meat up with a spatula and cooking until no longer pink, 3 to 4 minutes.
Add the bamboo shoots, jalapenos and green peppers and toss 1 to 2 minutes. Drizzle in about 1/2 cup of the mushroom soaking liquid along with the light soy sauce, dark soy sauce and rice wine and bring to a simmer. Stir in the cornstarch slurry and cook until thickened and glossy, about 1 minute. Season with the white pepper.
To serve, spoon about 1/2 cup of the mixture (depending on the bun size) onto each bun and garnish with the cornichons, a drizzle of chili oil, if using, and the cilantro. Sprinkle the peanuts with sugar, if using, over the top of each bao and serve immediately.

Spicy Ground Beef Tacos image

Provided by Food Network Kitchen

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons vegetable oil
1 white or yellow onion, finely chopped
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 1/2 pounds ground beef chuck
Kosher salt and freshly ground pepper
1 15-ounce can diced fire-roasted tomatoes
1 to 2 teaspoons hot sauce
12 hard taco shells
Shredded iceberg lettuce, shredded cheddar cheese and/or pickled jalapenos, for topping

Steps:

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
Add the beef, 1 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat, until no longer pink, about 5 minutes. Add the tomatoes, hot sauce and 1/4 cup water and bring to a simmer. Reduce the heat and cook, stirring occasionally, until the juices are slightly thickened, 5 to 7 minutes. Season with salt and pepper.
Meanwhile, warm the taco shells as the label directs. Fill with the beef mixture and top with lettuce, cheese and/or pickled jalapenos.