Chinese Steamed Beef Patty Chinese Steamed Beef Patty

Chinese Steamed Beef Patty Image by: Chinese Steamed Beef Patty Author: Canadian Living

Flavoured with chestnuts, gingerroot, and shiitake mushrooms, this recipe gives an Asian flair to the humble beef patty.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2009


  • 1 pkg (14 g) shiitake mushroom
  • 1 can drained and rinsed water chestnut
  • 1 tablespoon cornstarch
  • 2 teaspoons grated gingerroot
  • 1 clove of garlic
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon each of salt and pepper
  • 4 green onions
  • 1 lb regular ground beef
  • 3 tablespoons hoisin sauce (approx)


In heatproof bowl, soak mushrooms in hot water for 10 minutes. Drain and squeeze out water; chop. Using flat side of knife, crush water chestnuts.

In large bowl, combine mushrooms, water chestnuts, cornstarch, ginger, garlic, soy sauce, sesame oil, salt, pepper and all but 1 tbsp (15 mL) of the green onions; mix in beef.

Spread mixture in 9-inch (23 cm) pie plate to form large patty. Spread with hoisin sauce. Place rack or steamer in wok or large shallow pan; pour in enough water to come 1 inch (2.5 cm) below rack. Cover and bring to boil; reduce heat to medium-high.

Place pie plate on rack; cover and steam until digital thermometer inserted sideways into centre of patty reads 160°F (71°C), about 15 minutes.

Remove from steamer; drain off fat. Sprinkle with remaining green onions. Serve with more hoisin sauce, if desired.

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Nutritional facts Per serving: about

  • Sodium 480 mg
  • Protein 19 g
  • Calories 316.0
  • Total fat 20 g
  • Potassium 373 mg
  • Cholesterol 64 mg
  • Saturated fat 8 g
  • Total carbohydrate 15 g


  • Iron 19.0
  • Folate 10.0
  • Calcium 3.0
  • Vitamin A 1.0
  • Vitamin C 5.0
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Chinese Steamed Beef Patty