Asian Beef Mixture Recipe

How to make it

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• 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 water and pepper. Pour into pan and cook, stirring, until combined and slightly thickened.
• Baked Spring Rolls:
• Use 3 cups Asian Beef Mixture and 12 egg roll wraps. Forming 1 roll at a time, place wrap on work surface; brush edges with water. Spoon 1/4 cup beef mixture on bottom third, leaving 1/2-inch 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 oven for 20 minutes or until golden. Makes 12 pieces.
• Asian Pot Stickers:
• Use 1 cup Asian Beef Mixture and 20 to 25 wonton wraps. Place several wraps on work surface; brush edges with water. Place
• heaping 1 tsp 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 1/4 cup 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 Asian Beef Mixture, 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 1/4 cup 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 EACH 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 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, sprinkled with peanuts (if desired). Makes 6 main or 12 starter courses.