Beef Siu Mai
*This is the 4th of a 4-part recipe series featuring lean cuts of beef. The first recipe is a Filipino dish ? Boiled Chuck Shoulder Roast (Nilagang Baka) ? which can be found HERE. The second recipe is a Japanese dish ? Beef Bowl (Gyudon) ? which can be found HERE. The third recipe is a Korean dish – Cellophane Noodles with Beef and Mixed Vegetables (Japchae) – which can be found HERE.*
So, did you all make it to church or other morning appointments on time yesterday when we moved our clocks an hour forward for DST (daylight savings time)? I hope you did! It would be quite embarrassing to arrive at an empty church or be an hour late to a party because our clocks displayed the wrong time. Hee hee. :D
We’ve come to the last recipe of my lean cuts of beef series as part of the Foodbuzz Tastemaker Program in partnership with The Texas Beef Council. I went Asian for the series and have thus far shared a Filipino, a Japanese and a Korean dish. This fourth dish is Chinese…Beef Siu Mai. Who doesn’t like dim sum?!
I’ve already done a lot of siu mai and dumpling recipes, mostly using ground turkey or shrimp. I’ve also done a combination of pork and shrimp, my first attempt at siu mai/sio mai making, which wasn’t a very pretty sight although it tasted good. This is my first time to use ground beef, which I already knew both my hubby and my little girl will like. My little girl had beef siomai at a popular fastfood chain in the Philippines when we were on vacation. She loved it so much she practically wouldn’t share. Tsk!
Without further ado, here’s the beef siu mai recipe…
INGREDIENTS:
1 lb ground lean beef (95/05)
2 T chopped bamboo shoots
2 T chopped water chestnuts
1/4 C chopped onion
1 1/2 t sea salt
1/2 t sugar
1 t rice wine
1 t sesame seed oil
1 t soy sauce
2 T cornstarch
30 siu mai wrappers
DIRECTIONS:
1. In a bowl, combine all the filling ingredients.
2. Place 1 tablespoon filling in the center of a siu mai wrapper and spread it upto about 1/2 in from the edge of the wrapper. Gather the edge of the wrapper around the filling.
It will look like this when you’re done pleating/gathering the wrapper around the filling…
3. Squeeze the center, flatten the bottom and smooth off the top of the filling with wet fingers.
Your siu mai should look just about like this…
4. Arrange the siu mai pieces on a bamboo steamer (or whatever steaming apparatus you might have!) 1/2 inch apart and steam for 20 minutes.
5. Serve with a dipping sauce mixture of soy sauce and lemon and if you want a little kick, add a bit of chili oil.
It’s a rather simple recipe, don’t you think? One can probably fill a wrapper even in the middle of a bsn online session. That’s multi tasking for you. Special shout out to those taking up bsn online! Hee hee.
I always double the recipe so I have a lot of pieces for freezing. On lazy days, I just grab a pack from the freezer and steam away. ;)
Cheers and mabuhay, y’all!
Disclosure: As part of the Foodbuzz Tastemaker Program in partnerhsip with the Texas Beef Council, I received a stipend to make the 4 lean beef recipes. Thank you Foodbuzz and Texas Beef Council! :)
