Recipe

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.

Feb 28, 2010 1:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Cantonese beef patties with gai lan
  • 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

Cantonese beef patties with gai lan
  • 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.

Notes

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

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