Asian Beef Mixture

½ tsp pepper

These awesome appetizers start off with the same delicious base. Freeze the base immediately for later use, or use immediately. The Spring Rolls and Pot Stickers can be assembled in advance and placed uncooked, in airtight containers in single layer and can be refrigerated for up to one day or frozen for up to three months. Cook beef in nonstick skillet over medium-high heat, breaking up with potato masher or wooden spoon, until no longer pink, about 5 minutes; drain. Add onions, garlic, ginger, carrots and water chestnuts; cook over medium heat until onions are softened, about 3 minutes. Whisk together hoisin sauce, soy sauce, ¼ cup (50 mL) water, cornstarch and pepper. Pour into pan and cook stirring until combined and slightly thickened. Proceed to make two to three of the appetizers or make the Beef and Green Bean Stir-fry (freezing remaining 3 cups / 750 mL), or divide mixture into portions and freeze. To freeze mixture: cool completely and measure portions into airtight containers; freeze for up to 3 months. Defrost in refrigerator overnight or in microwave. Once thawed, do not refreeze.

Serve with Charantes Spritzer (2 oz Domaine du Chene Pineau des Charentes, top with club soda or Chamisul of Plum (1 oz Gekkeikan Plum wine, 1 oz Jinro Chamisul Soju, ice, Shake, Strain into a Martini Glass or Duvel Ale (Belgium)

Makes 6 cups (1.5 L)

Baked Spring Rolls

Use 3 cups (750 ml) Asian Beef Mixture and 12 egg roll wraps. Forming 1 roll at a time, place wrap on work surface; brush edges with water. Spoon ¼ cup (50 ml) beef mixture on bottom third, leaving ½-inch (1 cm) borders around filling; fold in 2 ends slightly and roll up. Bake, refrigerate or freeze. To bake (from fresh or frozen): place rolls, seam side down, on lightly oiled baking sheet; brush lightly with vegetable oil. Bake in 350°F (180°C) oven 20 minutes or until golden.

Makes 12 pieces
 

Asian Pot Stickers

Use 1 cup (250 ml) Asian Beef Mixture and 20 – 25 wonton wraps. Place several wraps on work surface; brush edges with water. Place heaping 1 tsp / 5 ml beef mixture in centre of each. Fold wraps diagonally in half, pressing edges to seal. Place on waxed paper, covering tightly with plastic wrap. Cook right away, refrigerate or freeze. To cook (from fresh or frozen): heat a large lightly oiled nonstick skillet over medium-high heat. In batches, lightly brown pot stickers on both sides. Add ¼ cup (50 ml) water; cover tightly and steam for 4 minutes. Transfer to baking sheet; keep warm in oven.

Makes 20 to 25 pieces
 

Asian Beef Tortilla Bites

Use 2 cups (500 ml) Asian Beef Mixture, 2 leaves leaf lettuce and 4 warmed large flour tortillas. Warm beef mixture on stovetop or in microwave. Cut tortillas into quarters. Lay piece of leaf lettuce on each quarter. Mound about ¼ cup (50 ml) beef filling on each and roll up into cone shape. Secure sides with toothpick.

Makes 14 to 16 pieces
 

Beef and Green Bean Stir-fry

Use 3 cups (750 ml) EACH Asian Beef Mixture and trimmed cut green beans, 1 sweet red pepper (thinly sliced), and chopped roasted peanuts (optional). In large nonstick skillet, heat 1 tbsp (15 ml) vegetable oil over medium-high heat. Add beans, red pepper; stir-fry briefly. Add 2 tbsp (30 ml) water; cover and steam until tender-crisp, about 3 minutes. Add beef mixture; cook, stirring, 3 minutes or until hot. Serve over noodles sprinkled with peanuts (if desired).

Makes 6 main or 12 starter courses