Fragrant Beef Cooked In Mint And Spinach Recipes

FRAGRANT BEEF COOKED IN MINT AND SPINACH

Steps:

• In a large bowl, mix the five-spice powder, curry, turmeric, sugar, soy sauce, lemongrass, garlic, pepper and salt. Add the beef and pork and mix well. Set aside to marinate for 30 minutes.
• Meanwhile, bring a kettle half full of water to a boil. Place the mint in a mesh strainer and dip the strainer into the boiling water for 30 seconds. Immediately plunge the leaves into a bowl of cold water.
• Bring the water back to a boil and add the spinach. Cook for 30 seconds, or until just wilted and bright green. Immediately drain the leaves and plunge them into a bowl of cold water. When the spinach and mint are cool, drain and pat dry with paper towels.
• Preheat the broiler. Form the meat into balls a little smaller than golf balls. (You should have about 32.) Elongate the balls slightly into football shapes. Press 5 or 6 mint leaves over the surface of each piece and wrap in a spinach leaf.
• Lightly oil a baking sheet, place the wrapped meat on it and broil until the leaves are evenly browned and the meat is cooked through, 6 to 7 minutes. Serve hot with spicy star-fruit salad (see recipe).

FRAGRANT BEEF COOKED IN MINT AND SPINACH LEAVES

Steps:

• In a large bowl, combine the five-spice powder, curry powder, turmeric, sugar, soy sauce, lemon grass, garlic, pepper and salt, and mix well. Add the beef and pork, and use your hands to thoroughly combine it with the spice mixture. Set aside to marinate for 30 minutes.
• Meanwhile, bring a large pot half full of water to a boil. Place the mint leaves in a mesh strainer, and dip the strainer into the boiling water for 30 seconds. Immediately plunge the leaves into a bowl of cold water.
• Bring water back to a boil, and add the spinach leaves. Cook for 30 seconds, or until leaves are just wilted and bright green. Immediately drain leaves, and plunge them into another bowl of cold water. When spinach and mint are cool, drain, and pat them between layers of paper towel to dry.
• Preheat the broiler. Form the meat into balls a little smaller than golf balls (you should have about 32). Elongate the balls slightly so that they are football-shaped. Press 5 or 6 mint leaves over the surface of each piece, and then wrap each in a spinach leaf. Place the wrapped pieces on a baking sheet drizzled with vegetable oil, and broil until the leaves are evenly browned and the meat inside is cooked through, about 6 to 7 minutes. Serve hot.

FRAGRANT BEEF STIR-FRY

Steps:

• Place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in lemon juice and peel.
• Heat 2 teaspoons oil in large non-stick skillet over medium-high heat. Season beef with salt and generous amount of pepper. Add beef to skillet and stir-fry until just brown, about 3 minutes. Using slotted spoon, transfer beef to plate. Add remaining 2 teaspoons oil to skillet. Add vegetables; stir-fry until bright in color and just beginning to soften, about 3 minutes. Stir broth mixture quickly to re-blend; add to skillet. Add beef and any collected juices. Cook until sauce thickens and all vegetables are crisp-tender, stirring frequently, about 5 minutes. Transfer to bowl. Sprinkle with cilantro.

GROUND BEEF WITH SPINACH AND FRESH MINT

Steps:

• For the green paste, bring 2 inches of water to a boil in a large saucepan over high heat. Add the spinach and stir. Cover and steam, stirring every now and then, until wilted, about 5 minutes. Puree in a blender (with any remaining water) along with the cilantro and mint leaves. Set aside.
• Heat the oil with the cinnamon stick, cardamom, and cloves in a large, heavy-bottomed casserole over medium-high heat and cook, stirring, until the cinnamon unfurls, about 2 minutes.
• Add the garlic and ginger and cook stirring, 1 minute. Add the onion, green chile, and salt and cook, stirring, until the onion begins to brown around the edges, 8-10 minutes.
• Stir in the beef and black pepper and cook, stirring, 5 minutes. Add the yogurt 2 tablespoons at a time and stir well after each addition. Simmer gently, stirring every now and then, for 5 minutes. Add the green paste, bring to a boil, reduce the heat and simmer 5 more minutes.
• Stir in the garam masala and cook 1 more minute. Taste for salt, Serve hot.