Recipe: Asian Beef Bun Garbage BreadAuthor: DaisyChubb | Filed under: Recipes
Yum. Gooey, hot, delicious Garbage Bread! When I discovered it on Pinterest I was all: WHAT ISTHIS deliciousness I have never heard of it!!! But I had really – it’s just messy, awesome Stromboli. 😉
What are you up to this friday? As I write this post, I’m dancing in my chair to some Spice Girls and feeling pretty awesome. Coldbrewing some Razzleberry Iced Tea from 52Teas and nibbling on a Coke Float! Happy Summer, ahhh.
Although I’ve been wanting to try the Buffalo Chicken style garbage bread forever, I had all the ingredients on hand for a delicious asian beef-style mixture! It’s the recipe I use when I make beef buns – it’s super easy, it’s tasty – and with cheese in this garbage bread it is pretty much comfort food at it’s best. haha!
The key to deliciousness? Mushrooms, ginger and garlic baby!
+ Try not to overfill/make it too saucy! It might get a bit leaky like my bread did. Just leave lots of room around the edges and fold it up real good.
+ Don’t be stingy with the spices – you want lots of flavour to combat the cheesiness and the bread!
+ You can do a vegetarian version of this – just replace all of the beef with mushrooms.
+ If you want a nice professional top, do a quick egg wash before baking!
Asian Beef Bun
Adapted from Buffalo Chicken Garbage Bread found on Pinterest
Dough (I used half of my Grandma’s Bread Dough)
1/2 pound ground beef
2-3 cloves of garlic (crushed)
about 1 tbsp grated fresh ginger
3 tbsp hoisin sauce
1 tsp oil (I used olive)
2/3 cup chopped mushrooms
1 small onion (or 1/2 a large onion) chopped
1 tsp soy sauce
1/2 cup shredded cheese (I used marble)
Preheat oven to 400 degrees F.
Scramble fry the ground beef until almost done. Remove from pan (drain grease) and set aside.
Saute ginger and garlic in oil over medium heat until fragrant (about 1 min), add onion and mushroom and saute until mushrooms are caramelized and onions are clear. Add 1 tsp soy sauce and re-add ground beef. Stir in hoisin sauce to taste (add a little more soy sauce if you like) and cook until done.
Set beef mixture in the fridge to cool (we don’t want it too hot!) while you roll out dough into a rectangle on floured counter top. Sprinkle shredded cheese and beef mixture over bread (add a little extra hoisin if you want), and roll from one side to the other, folding in the sides as you go, pinching the edge when done (see photos above). Place on parchment lined cookie sheet and make diagonal cuts along the top to release the steam that will form!
Bake for 30-35 minutes, until golden brown and nice and crusty! Let cool 10 mins, Cut into that baby and serve! (oops, mine exploded!)