Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, minchee (chinese beef & potato hash). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Minchee (Chinese Beef & Potato Hash) is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Minchee (Chinese Beef & Potato Hash) is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have minchee (chinese beef & potato hash) using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Minchee (Chinese Beef & Potato Hash):
- Get 1 lb 80/20 Ground Beef
- Make ready 1 Russet Potato
- Get 1/4 White Onion
- Make ready 1 Bay Leaf
- Get 1 tsp Canola Oil
- Take 1 tsp Grated Ginger
- Take 4 clove Grated Garlic
- Take 3 tbsp Low Sodium Worcestershire Sauce
- Get 3 tbsp Soy Sauce
- Prepare 1 dash Salt
- Make ready 4 Green Onions
Steps to make Minchee (Chinese Beef & Potato Hash):
- Dice potato and white onion into 1/4-inch cubes.
- Heat canola oil in a large saucepan over medium heat. Add white onion, bay leaf, and salt; cook 3-4 minutes. Add grated garlic and ginger; stir and cook an additional 1 minute.
- Add beef to the saucepan and break up into small pieces. Cook about 2 minutes until broken and just beginning to brown.
- Add diced potato, Worcestershire sauce, and soy sauce and mix with beef/onions. Cover and cook over medium heat for 20 minutes.
- Serve over rice and top with diced green onions.
So that’s going to wrap it up for this special food minchee (chinese beef & potato hash) recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!