Asian Beef Mixture
Asian Beef Mixture
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Serving: 4
Use some Asian Beef Mixture for tonight’s stir-fry supper and form the rest into Baked Spring Rolls or Asian Pot Stickers. Place them, uncooked, in airtight containers in single layer; refrigerate for up to one day or freeze for up to three months.
Ingredients
2 lbs (1 kg) Lean Ground Beef
4 green onions, sliced
2 garlic cloves, minced
1 Tbsp (15 mL) minced fresh gingerroot
2 carrots, greated
3/4 cup (175 mL) water chestnuts, diced
1/3 cup (75 mL) hoisin sauce
1/4 cup (50 mL) soy sauce
2 Tbsp (30 mL) cornstarch
1/2 tsp (2 mL) pepper
Directions
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.
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.
Notes
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
