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© 2020 Ching He Huang. All rights reserved.

Beef & Cheese Asian Toastie

Serves : 1 Preparation 5 mins Cooking 7 mins Total 12

Nutrition facts: 485.00 calories 32.10g protein 27.60g carbs 6.90g sugars 27.30g fat 6.00g 1.30g fibre 1204.00mg sodium

For frying the minced beef: 1 tablespoon Rapeseed oil 1 clove, finely chopped Garlic 1 teaspoon, peeled and freshly grated Ginger 200g, lean and organic if possible Minced beef 1 tablespoon Lee Kum Kee Premium Oyster Sauce 1 tablespoon Lee Kum Kee Premium Dark Soy Sauce 1 tablespoon (or dry sherry) Shaoxing rice wine 1 pinch Ground white pepper For the sandwich: 2 tablespoons Rapeseed oil 2 slices, good quality White bread 1, medium-sized, free range (if possible), lightly beaten Egg 1 teaspoon, spread Lee Kum Kee Hoisin Sauce 1 teaspoon, spread Lee Kum Kee Garlic Chilli Sauce 1 slice Monterey Jack Cheese 1, finely chopped Spring onion

Inspired by Hong Kong restaurant, Sun Heung Yuen, Ching cooks HER VERSION OF Hong Kong style Beef & Cheese Asian Toastie - delicious and moreish.

Beef & Cheese Asian Toastie

Serves : 1
Preparation time 5 Minutes
Cooking time 7 Minutes

per serving

Cals

485.00

Protein (g)

32.10

Carbs (g)

27.60

Sugars (g)

6.90

Fat (g)

27.30

Sat Fat (g)

6.00

Fibre (g)

1.30

Sodium (mg)

1204.00

beef egg

Source from

Ching He Huang Web Site

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About the recipe

snacks and sides

Inspired by Hong Kong restaurant, Sun Heung Yuen, Ching cooks HER VERSION OF Hong Kong style Beef & Cheese Asian Toastie - delicious and moreish.

For frying the minced beef

Rapeseed oil - 1 tablespoon
Garlic - 1 clove, finely chopped
Ginger - 1 teaspoon, peeled and freshly grated
Minced beef - 200g, lean and organic if possible
Lee Kum Kee Premium Oyster Sauce - 1 tablespoon
Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
Shaoxing rice wine - 1 tablespoon (or dry sherry)
Ground white pepper - 1 pinch

For the sandwich

Rapeseed oil - 2 tablespoons
White bread - 2 slices, good quality
Egg - 1, medium-sized, free range (if possible), lightly beaten
Lee Kum Kee Hoisin Sauce - 1 teaspoon, spread
Lee Kum Kee Garlic Chilli Sauce - 1 teaspoon, spread
Monterey Jack Cheese - 1 slice
Spring onion - 1, finely chopped

Steps

Heat a wok over high heat and add the rapeseed oil. Fry the garlic and ginger for a few seconds, then add the minced beef. Fry until browned at the edges, add 1 tablespoon of Lee Kum Kee Oyster sauce and 1 teaspoon Lee Kum Kee Premium Dark Soy Sauce, season with 1 tablespoon Shaoxing rice wine, season with 1 pinch of ground white pepper. Cook till crisp and take off the heat and set aside on a heat proof plate.
Heat a pan over medium heat, add 2 tablespoons of rapeseed oil. Place two slices of white bread. Pour over the beaten egg over the top, spread well and flip when the underside is toasted golden so that you can cook the Eggy underside for 1-2 minutes until golden too. Remove and place on a board, with the egg side underneath. Spread 1 teaspoon Lee Kum Kee Hoisin Sauce on one piece and 1 teaspoon of Chilli Garlic sauce on the other piece. Top with the Minced Beef on one piece, and place a layer of the Monterey Jack Cheese on the other. Sprinkle over finely chopped spring onion. Fold together and put back in the pan to warm through and until the cheese has melted. Remove from the pan. Slice and Serve immediately.

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For frying the minced beef

Rapeseed oil - 1 tablespoon
Garlic - 1 clove, finely chopped
Ginger - 1 teaspoon, peeled and freshly grated
Minced beef - 200g, lean and organic if possible
Lee Kum Kee Premium Oyster Sauce - 1 tablespoon
Lee Kum Kee Premium Dark Soy Sauce - 1 tablespoon
Shaoxing rice wine - 1 tablespoon (or dry sherry)
Ground white pepper - 1 pinch

For the sandwich

Rapeseed oil - 2 tablespoons
White bread - 2 slices, good quality
Egg - 1, medium-sized, free range (if possible), lightly beaten
Lee Kum Kee Hoisin Sauce - 1 teaspoon, spread
Lee Kum Kee Garlic Chilli Sauce - 1 teaspoon, spread
Monterey Jack Cheese - 1 slice
Spring onion - 1, finely chopped