Tested till perfect Chinese Steamed Beef Patty
Chinese Steamed Beef Patty
Photography By Jodi Pudge

Chinese Steamed Beef Patty

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2009

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 pkg (14 g) 1pkg (14 g)dried shiitake mushroomshiitake mushrooms
  • 1 can (8 oz/227 ml) 1can (8 oz/227 ml)drained and rinsed water chestnutwater chestnuts
  • 1 tbsp 1tbspcornstarch
  • 2 tsp 2tspgrated gingerroot
  • 1 1minced clove of garlic
  • 1 tsp 1tspsoy sauce
  • 1 tsp 1tspsesame oil
  • 1/4 tsp 1/4tspeach of salt and pepper
  • 4 4sliced green oniongreen onions
  • 1 lb 1lbregular ground beef
  • 3 tbsp 3tbsphoisin sauce, (approx)
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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.

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Nutritional Information Per serving: about

cal 316 pro 19g total fat 20g sat. fat 8g
carb 15g fibre 2g chol 64mg sodium 480mg
potassium 373mg

% RDI:

calcium 3 iron 19 vit A 1 vit C 5
folate 10
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