Steamed Beef Patty with Water Chestnuts and Preserved Orange Peel馬蹄陳皮蒸免治牛肉餅
A classic Cantonese home-style dish featuring a tender steamed beef patty infused with the refreshing crunch of water chestnuts and the aromatic citrus notes of aged preserved orange peel.
01Ingredients
- 300g minced beef (preferably with some fat)
- 50g water chestnuts, peeled and finely diced
- 1 piece (about 5g) preserved orange peel (chan pei), rehydrated in water for 15 minutes, scraped of white pith, then finely minced
- 1 tbsp grated ginger
- 1 stalk spring onion, finely chopped (for mixing) + extra for garnish
- 1 tbsp light soy sauce (for marinade/seasoning)
- 1 tbsp Shaoxing wine (for marinade/seasoning)
- 1 tbsp oyster sauce (for marinade/seasoning)
- 1 tsp sesame oil (for marinade/seasoning)
- 1 tsp sugar (for marinade/seasoning)
- 1/4 tsp white pepper (for marinade/seasoning)
- 1.5 tbsp cornstarch (for marinade/seasoning)
- 2 tbsp cold water (for marinade/seasoning)
Nutrition (per serving)389kcal
- Protein28.5g
- Carbs15.2g
- Fat23.4g
Fiber 1.2 gSodium 892 mg
02Steps
- In a large bowl, combine minced beef, finely diced water chestnuts, minced preserved orange peel, grated ginger, and chopped spring onion.
- Add all marinade/seasoning ingredients (light soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, white pepper, cornstarch, and water) to the beef mixture.
- Mix thoroughly by hand, pounding the mixture against the bowl for 3-5 minutes until it becomes sticky and well-combined. This helps create a tender patty.
- Shape the mixture into a flat, round patty and place it in a heatproof dish.
- Steam the beef patty over high heat for 15-18 minutes, or until cooked through and firm to the touch.
- Garnish with extra chopped spring onion and a drizzle of hot oil (optional) before serving.
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