Dining and Cooking
In Original Collections

Fragrant Beef Cooked In Mint and Spinach

Ingredients

  • 1 tablespoon five-spice powder (see note)
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon lemongrass (see note), finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 ¼ pounds ground round
  • 6 ounces ground pork
  • 2 cups loosely packed mint leaves
  • 32 large spinach leaves, stemmed
  • Vegetable oil
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      596 calories; 45 grams fat; 14 grams saturated fat; 1 gram trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 35 grams protein; 131 milligrams cholesterol; 1007 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 appetizer or 4 main-course servings

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  • Available from Asian specialty stores and from the Oriental Pantry, (800) 828-0368.

About 1 hour

Dining and Cooking