Asian Beef Bites with Speedy Slaw

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APPETIZER BITES: Serve one or 2 meatballs on toothpicks in a cocktail glass with the slaw or on bread and butter plates as a tapas-style course; serve with plum sauce on the side. NOTE: Make the slaw recipe ahead to allow time for flavours to blend. Kids love these brochette-style Beef Bites. You can also make the Beef Bites recipe into burgers and serve with the slaw as a topper.

 

Yields7 Servings
Prep Time25 minsCook Time10 minsTotal Time35 mins
 1 lb (500 g) Lean/Extra Lean Ground Beef Sirloin*
 ¼ cup (50 mL) wheat germ
 2 green onions, thinly sliced
 2 tbsp (30 mL) sodium-reduced soy sauce
 1 tbsp (15 mL) finely grated ginger root
 1 egg, lightly beaten
 ¼ tsp (1 mL) pepper
Speedy Slaw
 1/4 cup (50 mL) EACH rice vinegar and granulated sugar
 2 tbsp (30 mL) vegetable oil
 1-1/2 tsp (7 mL) Dijon mustard and 1 tsp (5 mL) sesame oil
 half a bag (16 oz/454 mL size) coleslaw salad mix
 1 green onion (sliced) and 1/2 cup (125 mL) EACH snow peas (halved lengthwise)
 canned sliced water chestnuts (drained and halved) and roasted shelled peanuts (optional)
1

Lightly combine beef, wheat germ, onions, soy sauce, ginger root, egg and pepper. Gently form into about thirty 1-inch (2.5 cm) meatballs

2

Bake on lightly oiled foil-lined baking tray in 400°F (200°C) oven for 10 to 15 minutes, until digital rapid-read thermometer inserted into centre of several meatballs reads 160°F (71°C).

3

Thread 3 or 4 meatballs on each skewer and serve with Speedy Slaw.

4

Speedy Slaw: Whisk together rice vinegar, granulated sugar, vegetable oil, Dijon mustard and sesame oil. Toss with coleslaw salad mix, green onion, snow peas, canned sliced water chestnuts and roasted shelled peanuts (optional). (Make-ahead: Can be made up to a day in advance.) Makes about 4 cups (1 L)

Ingredients

 1 lb (500 g) Lean/Extra Lean Ground Beef Sirloin*
 ¼ cup (50 mL) wheat germ
 2 green onions, thinly sliced
 2 tbsp (30 mL) sodium-reduced soy sauce
 1 tbsp (15 mL) finely grated ginger root
 1 egg, lightly beaten
 ¼ tsp (1 mL) pepper
Speedy Slaw
 1/4 cup (50 mL) EACH rice vinegar and granulated sugar
 2 tbsp (30 mL) vegetable oil
 1-1/2 tsp (7 mL) Dijon mustard and 1 tsp (5 mL) sesame oil
 half a bag (16 oz/454 mL size) coleslaw salad mix
 1 green onion (sliced) and 1/2 cup (125 mL) EACH snow peas (halved lengthwise)
 canned sliced water chestnuts (drained and halved) and roasted shelled peanuts (optional)

Directions

1

Lightly combine beef, wheat germ, onions, soy sauce, ginger root, egg and pepper. Gently form into about thirty 1-inch (2.5 cm) meatballs

2

Bake on lightly oiled foil-lined baking tray in 400°F (200°C) oven for 10 to 15 minutes, until digital rapid-read thermometer inserted into centre of several meatballs reads 160°F (71°C).

3

Thread 3 or 4 meatballs on each skewer and serve with Speedy Slaw.

4

Speedy Slaw: Whisk together rice vinegar, granulated sugar, vegetable oil, Dijon mustard and sesame oil. Toss with coleslaw salad mix, green onion, snow peas, canned sliced water chestnuts and roasted shelled peanuts (optional). (Make-ahead: Can be made up to a day in advance.) Makes about 4 cups (1 L)

Asian Beef Bites with Speedy Slaw
IngredientsDirections
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