Chinese Steamed Beef Patty
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Chinese Steamed Beef Patty
Photography By Jodi Pudge
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 316316 cal |
| pro | 19 g19g pro |
| total fat | 20 g20g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 15 g15g carb |
| fibre | 2 g2g fibre |
| chol | 64 mg64mg chol |
| sodium | 480 mg480mg sodium |
| potassium | 373 mg373mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 1919 iron |
| vit A | 11 vit A |
| vit C | 55 vit C |
| folate | 1010 folate |
Flavoured with chestnuts, gingerroot, and shiitake mushrooms, this recipe gives an Asian flair to the humble beef patty.
Ingredients
- 1 pkg (14 g) dried shiitake mushrooms 1 pkg (14 g) dried shiitake mushrooms
- 1 can (8 oz/227 ml) drained and rinsed water chestnuts 1 can (8 oz/227 ml) drained and rinsed water chestnuts
- 1 tbsp cornstarch 1 tbsp cornstarch
- 2 tsp grated gingerroot 2 tsp grated gingerroot
- 1 minced clove of garlic 1 minced clove of garlic
- 1 tsp soy sauce 1 tsp soy sauce
- 1 tsp sesame oil 1 tsp sesame oil
- 1/4 tsp each of salt and pepper 1/4 tsp each of salt and pepper
- 4 sliced green onions 4 sliced green onions
- 1 lb regular ground beef 1 lb regular ground beef
- 3 tbsp hoisin sauce , (approx)3 tbsp hoisin sauce, (approx)
Preparation
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.
More Steamed Recipes:
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.
More Steamed Recipes:
- Steamed Vegetables with Sage
- Mediterranean Steamed Mussels
- Steamed Ginger Rice
- Steamed Halibut
- Steamed Whole Rockfish
Source : Canadian Living Magazine: November 2009
- Keywords : Dinner Club; Dinner; Main Course; Chinese; Steam; Ground beef; Mushrooms; Green onions; 400 calories;
