Tuesday, December 2, 2014

Chinese bunless burger in broth

>This blog post contains affiliate links. Click here to learn more what it means. 

  • 1/4 lb ground meat of your choice
  • I used grass fed beef here
  • 1 tbsp tapioca starch
  • 1/4 c. chopped vegetables of your choice
  • here I used beets with the greens and shredded zucchini
  • 1/2 tsp  or more minced ginger
  • a bunch chopped parsley
  • 1 stalk of chopped green onion
  • 1/4 tsp sea salt
  • Optional: vary the flavor with you own tolerable herbs and spices. Rosemary, oregano and cilantro are great choices. 
  1. Mix all ingredients together 
  2. Spread mixture on a shallow dish with a lip to catch the juice from steaming
  3. Steam for 15 minutes
  4. The meat will shrink up floating in a delicious bath of broth
My steaming set up 

I use a large pot that will fit the size of my dish, with a little extra room to get my plate retriever tongs in while placing or removing the dish. I place a steaming wire rack like this one inside the pot, and fill water up to the height of the rack. I love the plate retriever tongs because I love steaming my food. After the water comes to a boil, I use my plate retriever tongs and place the dish into the rumbling water, I put on the lid and let it steam. 

Last month was extremely busy, I was starting to feel better and managed to keep up with the added demand and switch in gears.
Despite feeling a sense of accomplishment I was really looking forward to this month.  December is usually not a month I look forward to in the past. The weather changes to more grey and wet days but this year I feel different about it. 

This morning I found new perspective, it's only been a few days into the new month and I expected that I can adjust to the changes with the snap of my fingers?  I have decide to regroup, reset and focus on my yoga practice again. Yoga has always led me back to a place where I want to be. With gentle restorative yoga back on my plate, I can get back to more mindful meal planning. The busy month did rekindle an childhood comfort food that has served me well. I stopped making it when I cut out eggs in my diet but figured that using tapioca starch in place of gives a smoother texture. Here is my go to one dish comfort meal - steamed meat cake which I am calling it Chinese unless burger in broth. You can vary the herbs and vegetables to your liking as my recipe is AIP low FODMAP.


  1. H Astrid: I have never steamed beef. Can you be more specific about how you did this?

    1. Hi Heddi,
      Thanks for you question about steaming beef, I have revised my post to include my steaming set up. However if you are wondering if steaming beef is any different than steaming other meats, it is the same but the cooking time is different. Please let me know if I have answered your question correctly. Warmly, Astrid


Note: Only a member of this blog may post a comment.