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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. In a large bowl, combine minced beef, finely diced water chestnuts, minced preserved orange peel, grated ginger, and chopped spring onion.
2. Add all marinade/seasoning ingredients (light soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, white pepper, cornstarch, and water) to the beef mixture.
3. 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.
4. Shape the mixture into a flat, round patty and place it in a heatproof dish.
5. Steam the beef patty over high heat for 15-18 minutes, or until cooked through and firm to the touch.
6. Garnish with extra chopped spring onion and a drizzle of hot oil (optional) before serving.

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