Recipe: Tasty Colorful Minced Beef

Delicious, fresh and tasty.

Colorful Minced Beef. Great recipe for Colorful Minced Beef. I believe that most mothers who are budget-conscious know how to stretch ground/minced beef! I had a quarter kilogram and I turned it into this tasty dish.

Colorful Minced Beef To get that eye-pleasing coloration, most freshly ground beef is sold in clear packages of oxygen- permeable film. The oxygen goes through the film and allows the meat to turn that pretty red color we associate with fresh beef. This permeability is also why it is not recommended to freeze meat in store packaging. You can have Colorful Minced Beef using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Colorful Minced Beef

  1. It's 250 gr of minced beef.
  2. It's 1 of green bell pepper, diced.
  3. You need 1/2 of red onion, sliced thinly (you can use regular onion, but I wanted this dish to have more color).
  4. You need 1 tsp of grated garlic.
  5. Prepare 1 tbsp of oil.
  6. You need 2 tsp of onion salt -- https://cookpad.com/us/recipes/2654409-onion-salt-2-ingredients.
  7. It's 1 tsp of honey.
  8. It's 1 of carrot, peeled, sliced thinly.
  9. You need 1 cup of mushrooms (I used shimeji).
  10. It's 1 dash of crushed black pepper.

Stir in the red peppers, wine and remaining soy sauce; bring to a boil. According to the USDA, extremely fresh beef is actually purplish in color. That's right—bright red, the color we associate with beef, isn't an indicator of freshness. When the surface of the meat comes into contact with oxygen, it turns red.

Colorful Minced Beef instructions

  1. Heat the pan (medium) with oil in it. Add grated garlic and onion. When the mixture becomes fragrant, add the minced beef..
  2. Stir occasionally to prevent sticking. Add carrot, bell pepper. Lower the heat, wait for about five minutes..
  3. When the carrot is tender, add mushrooms, onion salt, and honey. Stir occasionally until the minced beef is cooked..
  4. Serve warm with rice or pasta..

If the meat is not exposed to oxygen, it changes to a gray-brown hue. Ground beef should have a bright pink-red color with visible flecks of meat and fat in it. Avoid ground beef which looks pale or pasty; it was probably ground too many times. Ground beef is the most perishable item in the meat case, and thus has the shortest shelf life. This will make it easier for food processor to grind.