Fast, Healthy, & Tasty: Chinese Steamed "Meat" Patty (Yuk Beng)

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and can add a different flavor profile.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used for sautéing.

Introduce the dish as a comforting and easy recipe called Yuk Beng, which is like a steamed meatloaf.

Use 1 pound of Beyond beef or ground pork as the meat substitute.

Add 2 tablespoons of pickled mustard greens (yakai) to the meat.

Incorporate 2 teaspoons of Chinese cooking wine into the mixture.

Season with 2 teaspoons of white pepper, 1 teaspoon of coriander, and 2 teaspoons of cumin.

Add 1 tablespoon of light soy sauce and 1 teaspoon of dark soy sauce to the mix.

Use chopsticks to mix the ingredients, but switch to hands for better mixing due to the texture.

Prepare a cornstarch slurry with 3 tablespoons of water and 2 teaspoons of cornstarch, and mix it into the meat mixture.

Chop scallions and add them to the mixture, using both the green and white parts.

Shape the mixture into patties, about 1 inch thick, and place them in a dish with high walls to catch juices.

Put the dish in a steamer and steam for 15 minutes at full boil.

After steaming, remove the patties using plate grabbers and serve over rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens