Use to make appetizers, keeping some of the mix for tonight’s stir-fry supper if you like (see Beef and Bean Stir-fry). For make-ahead: divide Big-Batch Asian Beef into portions and freeze for up to 3 months, thawing before forming into appetizers. Or form into Baked Spring Rolls or Asian Pot Stickers and place, uncooked, in airtight containers in single layer; refrigerate for up to one day or freeze for up to three months.
| 2 lb (1 kg) |
Lean or Extra Lean Ground Beef Sirloin* |
| 4 |
green onions, sliced |
| 2 |
cloves garlic, minced |
| 1 tbsp (15 mL) |
minced fresh gingerroot |
| 2 |
carrots, grated |
| ¾ cup (175 mL) |
water chestnuts, diced |
| ⅓ cup (75 mL) |
hoisin sauce |
| ¼ cup (50 mL) |
soy sauce |
| 2 tbsp (30 mL) |
cornstarch |
| ½ tsp (2 mL) |
pepper |
- Cook beef in nonstick skillet over medium-high heat, breaking up with 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.
- Whisk together hoisin sauce, soy sauce, cornstarch, 1/4 cup (50 mL) water and pepper. Pour into pan and cook, stirring, until combined and slightly thickened.
- Proceed to make the recipes that follow or divide mixture into portions and freeze. To freeze mixture: cool completely and measure portions into airtight containers, freezing for up to 3 months.
*Other options: Lean/Extra Lean Ground Round, Lean Ground Chuck, Lean/Extra Lean Ground Beef
Baked Spring Rolls:
Use 3 cups (750 mL) Big-Batch Asian Beef and 12 egg roll wraps. Forming 1 roll at a time, place wrap on work surface; brush edges with water. Spoon ¼ cup (50 mL) beef mixture on bottom third, leaving ½-inch (1 cm) borders around filling; roll in 2 ends slightly and roll up. Bake, refrigerate or freeze. To bake (from fresh or frozen): 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) Big-Batch Asian Beef and 20 to 25 wonton wraps. Place several wraps on work surface; brush edges with water. Place heaping 1 tsp/5 mL beef mixture in centre of each. Fold wraps diagonally in half, pressing edges to seal. Place on waxed paper and cover tightly with plastic wrap. Cook right away, refrigerate or freeze. To cook (from fresh or frozen), heat lightly oiled large nonstick skillet, over medium-high heat. In batches, lightly brown pot stickers on both sides. Add ¼ 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) Big-Batch Asian Beef, 2 leaves leaf lettuce and 4 warmed large flour tortillas. Warm beef mixture on stove top or in microwave. Cut tortillas into quarters. Lay piece of leaf lettuce on each quarter. Mound about ¼ 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 Big-Batch Asian Beef Mixture 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 and red pepper; stir-fry briefly. Add 2 tbsp (30 mL) water; cover and steam until tender-crisp, about 3 minutes. Add beef mixture; cook, stirring, for 3 minutes or until hot. Serve over noodles or rice, sprinkled with peanuts (if desired). Makes 6 main or 12 starter courses.