The challenge was to come up with a recipe that was not Oriental in nature . . . hmmm . . . I am awfully fond of using it in stir fries and such . . . and I always like to give my Chinese takeaway a liberal splash of the stuff . . . but . . . could I possibly do it? Let's see . . . I came up with several . . .
One of my favorite things has always been the Beef Dip Sandwich. This is a sandwich composed of shaved roast beef in a toasted baguette that you dip in a hearty beef broth to eat. Scrummo! I love em!
I also love a good burger . . . who doesn't. I decided to combine the two, and created a hearty burger served up in toasted French Bread with a beef broth dip.
I used the low salt Soy Sauce in both the meat mix for the burger and in the broth for the dip. It turned out to be quite, quite delicious.
Not only was it quite delicious . . . but it was quite simply very easy to execute as well, AND economical too!
Hearty, filling, economical and easy. You just can't get better than that!
*French Dip Burgers*Serves 4Printable Recipe
A restaurant favorite served up at home with a delicious twist!
1 package of dry onion soup mix(If you can't get the family sized packet, use three single
serving size packets)1/2 tsp ground black pepper or to taste2 cloves of garlic, peeled and crushed2 TBS Kikkoman low salt soy sauce1 pound of extra lean minced steak8 (1/2 inch thick) pieces of French Bread, sliced on the diagonalsoftened butter
For the Dip:250ml of boiling water1 beef stock pot1 TBS Kikkoman low salt soy saucecracked black pepper to taste
chopped fresh parsley and sliced dill pickles for garnish (optional)
Heat the grill or broiler in your oven to high. Combine the water, stock pot, soy sauce and pepper in a small saucepan. Bring to the boil, then keep warm at a low simmer until you are ready to eat.
In a medium bowl, combine the minced steak, soup mix, soy sauce, garlic and black pepper. Mix together well and then divide into 4 equal portions. Pate each portion lightly into an oval shaped patty about 1/2 inch thick and large enough to cover the bread. Place the patties under the broiler and broil for 5 to 6 minutes per side until nicely browned and thoroughly cooked, turning once.
While the meat patties are grilling, toast the bread and butter them on one side. Place each patty between two slices of toast, buttered side out and cut in half on the diagonal. Place two halves onto each of four heated plates along with a small bowl of the dip for each. Garnish with some sliced dills and chopped parsley if desired. Serve immediately.
The second recipe which I came up with was these delicious appetizer meatballs. I have seen a lot of recipes for appetizer meatballs through the years which make use of chili sauce and jam, melted together to glaze them.
I created my own sauce for these using honey, tomato ketchup, Worcestershire Sauce, Mustard, horseradish, garlic and . . . Soy sauce! (Natch!)
They're zippy, easy and very tasty if I don't say so myself. The recipe makes enough for two to three servings, but amounts can be very easily multiplied to make more for a larger crowd. Enjoy!
*Deviled Appetizer Meatballs*Makes 2 to 3 servingsPrintable Recipe
Simple to make and delicious with a zippy honey and tomato glaze!
For the meatballs:1/2 pound of extra lean minced steak1 tsp Kikkoman soy sauce1 tsp tomato catsup1 tsp Worcestershire sauce1 tsp prepared mustard1 tsp creamed horseradish1/4 tsp salt1 clove of garlic, peeled and mincedFor the sauce:250ml of tomato catsup (1 cup)125ml of boiling water (1/2 cup)1 tsp Kikkoman soy sauce2 dessert spoons of runny honey1 TBS sweet chili sauce (optional)
Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a small shallow casserole dish.
Mix all of the meatball ingredients together lightly in a bowl. Shape into 16 balls. Spray a non stick frying pan with some cooking spray and brown the meatballs carefully on all sides. Place them into the casserole dish. Pour all of the ingredients for the sauce into the frying pan. Bring to the boil and then pour over top of the meatballs in the dish, turning them to coat them with the sauce. Bang the dish into the oven and allow to cook for 15 to 20 minutes until the meatballs are well glazed and the sauce has thickened nicely. Serve hot.
Many thanks to Kikkoman for providing me with these sauces and for coming up with this blogger challenge!