Beef Siu Mai

Name: Beef Siu Mai
Cuisine: China
Ingredients: ¼ cup scallions, white portions only, washed, dried, and cut into ⅛-inch slices; 1½ teaspoons dark soy sauce; 1½ tablespoons oyster sauce; 2½ tablespoons cornstarch; 3 tablespoons peanut oil; 2½ tablespoons minced ginger; 1 teaspoon sesame oil; 2 teaspoons sugar; Pinch of white pepper; 1 pound ground sirloin; 2 large egg whites; 1 teaspoon salt; ⅓ cup fresh water chestnuts, peeled, washed, dried, and cut into ⅛-inch dice; ⅓ cup bamboo shoots, cut into ⅛-inch dice; 1 tablespoon blended whiskey

Ngau Yuk Siu Mai

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

Here is another of my versions of siu mai. When I was a child, the only siu mai that existed were the traditional ones of pork and shrimp. Most of the people my family knew were Buddhists, who did not eat beef, and beef dishes were not served in our teahouse. But this is another time.

Ingredients

45 to 50 won tun skins
1 pound ground sirloin
⅓ cup fresh water chestnu

Asia
China
Guangdong Province
Cantonese
Starter
Main course

Method

Preparation and cooking instructions for Beef Siu Mai are identical to those for Shrimp Siu Mai.