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INGREDIENTS
| 2 lb |
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1 kg |
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Lean Ground Beef |
| 4 |
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4 |
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green onions, sliced |
| 2 |
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2 |
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cloves garlic, minced |
| 1 tbsp |
|
15 mL |
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minced gingerroot |
| 2 |
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2 |
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carrots, grated |
| 3/4 cup |
|
175 mL |
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chopped water chestnuts |
| 1/3 cup |
|
75 mL |
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hoisin sauce |
| 1/4 cup |
|
50 mL |
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soy sauce |
| 2 tbsp |
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30 mL |
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cornstarch |
| 1/2 tsp |
|
2 mL |
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freshly ground pepper |
PREPARATION TIME: 10 minutes
COOKING TIME: 10 minutes
DIRECTIONS
1. Cook beef in nonstick skillet over medium-high heat, breaking up with potato masher or wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes.
2. Whisk together hoisin sauce, soy sauce, 1/4 cup (50 mL) water, cornstarch and pepper. Pour into pan and cook stirring until combined and slightly thickened.
3. Proceed to make two to three of the appetizers or make the Beef and Bean Stir-fry (freezing remaining 3 cups/750 mL), or divide mixture into portions and freeze. To freeze mixture: cool completely and measure portions into airtight containers; freeze for up to 3 months. Defrost in refrigerator overnight or in microwave. Once thawed, do not refreeze.
APPETIZERS:
Baked Spring Rolls:
Use 3 cups (750 mL) Asian Beef, 12 egg roll wraps.
Forming 1 roll at a time, place wrap on work surface; brush edges with water. Spoon 1/4 cup (50 mL) Asian Beef on bottom third, leaving 1/2-inch (1 cm) borders around filling; roll in 2 ends slightly and roll up. Bake, refrigerate or freeze. To bake: place rolls, seam side down, on lightly oiled baking sheet; brush lightly with vegetable oil. Bake in 350°F (180°C) oven 20 minutes or until golden. Makes 12 pieces.
Asian Pot Stickers:
Use 1 cup (250 mL) Asian Beef, 20 to 25 wonton wraps and approx. 1 tbsp (15 mL) vegetable oil.
Place several wraps on work surface; brush edges with water. Place heaping 1 tsp/5 mL Asian Beef in centre of each. Fold wraps diagonally in half, pressing edges to seal. Place on waxed paper, covering tightly with plastic wrap. Cook right away, refrigerate or freeze. To cook, heat lightly oiled large nonstick skillet, over medium-high heat. In batches, lightly brown pot stickers on both sides. Add 1/4 cup (50 mL) water; cover tightly and steam for 4 minutes. Transfer to baking sheet; keep warm in low oven. Makes 20 to 25 pieces.
Asian Beef Tortilla Bites:
Use 2 cups (500 mL) Asian Beef, 2 leaves leaf lettuce and 4 warmed large flour tortillas.
Warm 2 cups/500 mL Asian Beef on stove top or in microwave. Cut tortillas into quarters. Lay piece of leaf lettuce on each quarter. Mound about 1/4 cup (50 mL) beef filling on each and roll up into cone shape. Secure sides with toothpick. Makes 14 to 16 pieces.
Beef and Bean Stir-fry:
Use 3 cups (750 mL) EACH Asian Beef and trimmed cut green beans, 1 sweet red pepper (thinly sliced), and chopped roasted peanuts (optional).
In large nonstick skillet, heat 1 tbsp (15 mL) vegetable oil over medium-high heat. Add beans, red pepper; stir-fry briefly. Add 2 tbsp (25 mL) water; cover and steam until tender-crisp, about 3 minutes. Add 3 cups (750 mL) Asian Beef; cook, stirring, 3 minutes or until hot. Serve over noodles sprinkled with peanuts (if desired). Makes 6 main and 12 starter courses.
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NUMBER OF SERVINGS: Makes 6 cups (1.5 L) SERVINGS
NUTRITION INFORMATION PER SERVING
| Per cup: 354 Calories |
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17 g Fat |
| 31 g Protein |
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18 g Carbohydrates |
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An excellent source of Iron (28 % RDI)
and Zinc (79 % RDI)
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TIP
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Place appetizers, uncooked, in airtight containers in single layer; refrigerate for up to one day or freeze for up to three months.
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