Cherry & Dennis Recipes
Steamed Beef Patty with Winter Melon
ๅฌ็่ธ็่้ค
Recipe overview
Winter melon slices catch the savoury juices from a minced beef patty. Mixing in one direction gives a tender patty that holds together.
01
Ingredients
Main ingredients
- 400 g minced beef
- 300 g winter melon
- 15 g ginger
- 1 stalk spring onion
Seasoning
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 3 tbsp water
02
Tools
- knife
- cutting board
- vegetable peeler
- mixing bowl
- chopsticks
- steamer
- steaming rack
- shallow dish
- oven mitts
- food thermometer
- serving plate
03
Steps
Step 1
Boil steamer water
Add water below the steaming rack, cover and bring to a boil.
Step 2
Inspect minced beef
Thaw beef fully in the refrigerator; discard if off-smelling, slimy or discoloured, and separate raw and cooked tools.
Step 3
Slice winter melon
Peel and seed winter melon, then cut into even 5 mm slices.
Step 4
Line the dish
Arrange winter melon in one slightly overlapping layer on a heatproof shallow dish.
Step 5
Prepare ginger and onion
Grate ginger, mince spring onion whites for the patty and reserve greens.
Step 6
Mix seasoning
Mix soy sauce, oyster sauce, cornstarch, sesame oil, sugar, white pepper and water.
Step 7
Mix the beef
Mix beef with ginger, spring onion whites and seasoning in one direction for 2 minutes until tacky; do not leave it at room temperature.
Step 8
Shape the patty
Spread beef over winter melon into an even patty about 1.5 cm thick, avoiding a thick centre.
Step 9
Steam the patty
When water boils, use oven mitts to add the dish, cover and steam for 12โ15 minutes; open away from steam.
Step 10
Check centre temperature
The thickest centre must reach 71ยฐC with no pink; steam 2 minutes more at a time if needed.
Step 11
Rest the patty
Rest off the heat for 2 minutes so juices settle and the winter melon absorbs them.
Step 12
Garnish and serve
Add spring onion greens and serve the patty with winter melon and its juices.
Common mistakes
- A thick centre can leave the outside cooked before the middle reaches a safe temperature.
Tips
Keep winter melon near 5 mm thick so it cooks with the patty.
