Name: Cantonese beef patties with gai lan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 800 gram beef mince; 1 medium brown onion (150g), chopped finely; 2 centimetre piece fresh ginger (10g), grated; 1 fresh small red thai chilli, chopped finely; 227 gram can water chestnuts, rinsed, drained, chopped finely; 1/4 cup finely chopped fresh chives; 1 egg; 1/2 cup (35g) fresh breadcrumbs; 1 tablespoon hoisin sauce; 3 clove garlic, crushed; 1 tablespoon water; 2 tablespoon oyster sauce; 1/3 cup (80ml) hoisin sauce, extra; 2 teaspoon sesame oil; 1 kilogram gai lan, chopped coarsely

Cantonese beef patties with gai lan

Loaded with ginger, chilli and herbs, these sticky beef patties with Chinese broccoli make a delicious meal served with steamed rice.

Ingredients

800 gram beef mince

1 medium brown onion (150g), chopped finely

2 centimetre piece fresh ginger (10g), grated

1 fresh small red thai chilli, chopped finely

227 gram can water chestnuts, rinsed, drained, chopped finely

1/4 cup finely chopped fresh chives

1 egg

1/2 cup (35g) fresh breadcrumbs

1 tablespoon hoisin sauce

3 clove garlic, crushed

1 tablespoon water

2 tablespoon oyster sauce

1/3 cup (80ml) hoisin sauce, extra

2 teaspoon sesame oil

1 kilogram gai lan, chopped coarsely

Method

1.Combine beef, onion, ginger, chilli, chestnuts, chives, egg, breadcrumbs, hoisin sauce and two-thirds of the garlic in large bowl; shape mixture into eight patties.

2.Combine the water, oyster sauce, extra hoisin sauce and remaining garlic in small bowl. Reserve ¼ cup hoisin mixture.

3.Brush patties with remaining hoisin mixture; cook patties on heated oiled barbecue until browned both sides and cooked through.

4.Heat sesame oil on barbecue plate; cook gai lan until wilted. Serve gai lan topped with patties; drizzle with reserved hoisin mixture.

Hoisin is a sweet, thick Chinese barbecue sauce made from salted fermented soya beans, onion and garlic. It is available from Asian food shops and most supermarkets
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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