Fast, Healthy, & Tasty: Chinese Steamed "Meat" Patty (Yuk Beng)

Let's make Yuk Beng! Is this the most beautiful dish you'll ever make? No, but I can promise that it will be one of the most delicious. It's simple, quick to make, and perfect for a weeknight meal. You can use ground pork or beef, but Beyond or Impossible meat works just as well. Serve it over rice and you have a crowd pleasing meal. Chinese comfort food at its finest.
00:00 - Intro
01:32 - Okay, What's in It?
02:58 - Prep Work
04:23 - Tip: Mixing with Beyond Meat
06:19 - Truly Professional Advice
07:07 - Let's Cook
08:25 - How'd it Come Out?
09:00 - Let's eat!
Ingredients:
Beef (Beyond)
Ya Cai (Pickled Mustard Greens)
Chinese Cooking Wine
White Pepper
Coriander
Cumin
Light and Dark Soy Sauce
Corn Starch Slurry
Scallions

[@cashmerehazel21]

To replace the pickled mustard greens, try the following: 1. Diced shiitake mushrooms (rehydrated dried shiitake tastes even better), or 2. Diced salted duck egg (the ones with very orangey yolks), or 3. Mashed salted fish (the Chinese preserved kind that sits in oil when sold) All the above will work great with lots of minced ginger, add fresh ginger juice, and even better with semi lean minced pork as the protein.

[@jonkung]

Love this

[@EdwardChen0]

A similar dish, you can use diced pickled soy sauce cucumbers as well. I bet some preserved radish would work too.

[@cashmerehazel21]

@@EdwardChen0 Preserved radish is fine but would not suggest picked cucumber as it'll ooze water content when steamed and the meat patty will be affected

[@RomantiCynic]

As always, your dry, candid, self-aware commentary is a joy to listen to. The comfort food recipes are awesome! Keep 'em comin'.

[@jonkung]

Thank you so much! 😊

[@rayl74]

Already learned this recipe from my mom but it's still a joy to see your variation on this chinese classic comfort dish. Being ABC myself I really appreciate your Cantonese pronunciations

[@xtasLOCO]

This is my childhood favorite! I used to hate meat and my grandma bought this for me to get me to eat meat.

[@kimu.6227]

I made pork Bao last night and did the same thing with the green onions! Mixed it all and hadn’t cut them up yet. It made me smile when you did it too! 😊 Also, not a hard sell at all. This is basically the Bao filling with mustard greens. And I love that filling!!! The gravy in the bun is my favorite. This recipe removed the need to knead dough. 😂 I’ll see myself out now!

[@sandhill9313]

I think the hard sell is the synthetic meat, which will always be a "no thanks" for me. for myself, I've just given up beef 🙂

[@rabbiswhy]

😂😂"Beyond meat feels worse than meat," but hey-seus the kneading power in those hands.

[@zalibecquerel3463]

I love these! I tend to make a couple of pounds of these at a time, portion them out, and freeze them (uncooked). Really fast weeknight meal, steamed on top of a rice cooker and some greens. I've found canned water chestnuts work quite well in these (tip from Daddy Lau, mash them up with the flat side of a cleaver). For flavours, I like MSG/Chicken Powder, and "As much oyster sauce as you dare".

[@lauren_elizabeth10]

Childhood! My favorite is ground pork with wood ear mushroom and water chestnut!

[@barbb841]

Thank you! I love new recipes that I can eat! You are a blessing.

[@gasmath]

Love this! Growing up my mom would put diced up Chinese sausage, lap cheong.

[@KumaBun]

Ultimate childhood favorite that my mom and grandma used to make.

[@theonetruesarauniya]

I don't think I can make this. I would eat this for every meal, every day for the rest of the year. I will also make this for a snack. How dare you start me on a road to a meat addiction! Lol. Seriously though, thank you and I look forward to this.

[@TikaTikahere]

My dad added chopped water chestnutst to his yuk being for added crunch! You’re introducing So many homey recipes from my childhood ! Love it!❤️

[@Almaltz]

It sounds like amazing comfort food. I was sold from the very first second you described it.

[@kalakumar8513]

Thank you for sharing a delicious, and novel way to use Beyond ground! ❤

[@nikkibrogmus]

One of my favorite meals growing up! We would use ground pork and put some Chinese salted fish in the middle too.

[@theonetruesarauniya]

Duuuuuude! I have everything to make that. Nooooo. What monster have you created? I'm so stoked right now. I have Nigerian dried shrimp and smoked mackerel too. You just gave me an idea.

[@M4rteevee]

When he speaks Cantonese 😍

[@kennethyan4066]

It's not exactly the same, but I've used sauerkraut in a pinch. It still came out really tasty.

[@RDubs15]

Wish I saw this before I went grocery shopping - definitely on the menu for next week!

[@exalt.]

Hi chef! I love your baking tray rack thing

[@jonkung]

Thank you! Get it from any restaurant supply store. It’s like $120

[@sjenkins91812]

@ 1:03 As grateful as I am for your recipe, and as much as I appreciate your advice, you can't tell me I can't!

[@AAIVE]

this looks sooooo good, my husband’s back from norway on sunday and he has a lil’ manflu over there so this is tempting! i can give it to him with some zosui or chazuke or smth. ☺️

[@patphares6258]

Home run! Luv luv. ❤❤❤😊

[@Wumachine]

Whoah my dad used to make something similar with turkey mince and an egg cracked on top, thx for reminding me of this.

[@JacksonWalter735]

This looks 🔥🔥🔥 I am tempted to put this in between some buns and try it as a portable dish if I don’t have hot rice.

[@chefsalty]

i actually never knew the name. but ive always just made it this way from my grandma growing up lol. she just called it meat patty

[@jonkung]

Meat cake 😌

[@azerial]

Looks delicious. Im gonna try it. My steamer is tiny, so i'll figure it out.

[@indigoblue3979]

Not to be aggresive, but if it's delicious it's delicious and say it with your chest! Those open minded enough will try it and be blessed by the flavors of something new. Idk why I felt the need to comment this, but hopefully it's taken with a grain of salt? :) I'm a subscriber btw, love how you always showcase how Chinese food/"ethnic" foods can be just as healthy/homey and comforting. Keep doing you!

[@sarahvita2485]

Love your cooking ❤❤❤

[@jonkung]

Thank you so much

[@genehayes]

Loving the vegan-friendly ingredients!

[@quantafreeze]

That looks interesting

[@jackyfan]

I always translated it in my head as 'meat biscuit' lol.

[@sonfoku73]

This is such an easy dish too since you can make it inside the rice cooker

[@walterpiotrowski7580]

Love the RRL shirt

[@Plague6924]

omg, so excited for the book! are you going to do a pre-order?🎉

[@mangoesrgreat1799]

I’m curious about what you have in the three dispensers near ur tap lol. also I’m so glad u used a beef sub bc I can’t have beef - I’ll be trying this so soon

[@ar72204]

I've made Xiaoguo Mixian with meatballs made from Impossible meat and they do really well if you wanna swap it from red meat meatballs

[@Milkman2199]

I ve found working with the beyond/impossible meat that the texture feels something like meat, if it had already been chewed and spit back out.

[@d12kiem7]

Please make a video or series or short vids (reels or tiktok) about tofu sauces! It'll be a be a hit for vegans/vegetarians like me, esp. if we're meal prepping or feeling lazy. Just get some tofu and slap on the sauce!

[@quantafreeze]

I think this bear needs a big gold bow, referencing the time she said, "Bring back, my gurls?" from the DESPY awards, season 7.

[@ryanleung206]

I CAN VOUCH IT'S DELICIOUS

[@jonkung]

Thank you 🥹

[@juurviljasupp]

Your measuring technique is correct and, with production value, inspiring. It's not baking. -200x to +200x is allowable.

[@jordanthecoder]

I find a larger fork works great for mixing beyond meat. My concern when mixing with my hand is less the texture which is gross and more that the heat of my hands will start melting the fat bits (coconut oil chunks).

[@ricardoj4250]

I tried this recipe today! It was absolutely delicious!

[@jonkung]

Omg yay!!! Thank you for trying it!

[@yas7689]

thank

[@pearlwong4484]

This reminds me of my late mum 😢 she used Choi Poh

[@ahlimahs]

All the Chinese cooking wine I can find locally has gluten in it, is there a good substitute or gf brand?

[@minghonsiu]

The version we make is pork, salty egg white, and chopped chestnuts. It looks even more terrifying but it’s delicious.

[@abc-dj3dx]

"Do as I say, not as I do" lol

[@vashtirobey9297]

I just love his videos just marry me already 🥰🥰

[@BexEvans]

I don’t think there is any replacement for pickled mustard greens. I have scoured the net. I tried to find it in my local Asian store here in Wales and I couldn’t. Amazon is my only resort!

[@cashmerehazel21]

I've provided multiple options to substitute pickled mustard green. See my comments in the comments section ☺️

[@sirrcharlesofhorse]

How do you store the picked mustard greens after you open up that pack?

[@jonkung]

Pop it in a airtight container like a mason jar and stick it in your fridge. Keeps a long time!

[@anthonymiu489]

Cantonese speaker 🙌

[@JohnHausser]

STCG tried to make kebab style skewers with Beyond meat few years ago and it was a disaster I doubt BM/IM is meant for these kind of recipes

[@wilsontang4745]

Dude, call it for what it is, it’s Chinese meatloaf 🤣🤣🤣🤣🤣🤣🤣😂😂😂😂. Love it with salted fish mixed in , great comfort food when your sick or stuff it with firm tofu and steam it as a breakfast sprinkle with scallions and drizzle with a little oyster sauce.

[@JDH3666]

A few diced , dried jalapeños might add a little excitement

[@jonkung]

That is exciting

[@Taijifufu]

Beyond Meat may have the texture of Floam, but it still tastes good. Impossible meat is better imo.

[@stormobsession]

I actually first had this in a chinese restaurant, which wasnt bad. I then had it at food court and it was so gummy and awful like i felt they put too much cornstarch and that was all i could taste? And my mom made it once except idk what she did wrong and it tasted really bad too. Am i a failed chinese kid or is this recipe not as easy as it seems?

[@chewiehunan]

Anyone knows the Chinese characters for yuk beng? Thank you

[@mbblmasckrobin]

肉餅

[@marshy_5406]

Lol ya cai is the mandarin word in Cantonese it sounds more like teeth vegetable so “a choi”

[@jonkung]

Bless you

[@marshy_5406]

@@jonkung Aw frick XD

[@cyjn198]

Instead of 牙菜，I think using鹹菜，菜脯，炸菜are all good

[@KiddCrowley]

So what you're saying is...this is technically a Steamed Ham

[@blazenlanie]

"Heathy"! 😂

[@josephdavid3081]

It's really not that hard of a sell, even for people who aren't Chinese. I mean, Salisbury steak doesn't look half as good as your patty, and people love it anyway.

[@jonkung]

Thank you 😊

[@j.s.5180]

00:25 😂 Meat Cake sounds like the name of a very exclusive underground gay dance party

[@beavermcdoogles]

HAPPY BELATED BLACK HISTORY MONTH, EVERYONE!!!! MLK DAY, JUNETEENTH, KWANZA, AND THE HOLIDAY COMMEMORATING GEORGE WASHINGTON CARVER'S INVENTION OF PEANUT BUTTER JUST AROUND THE CORNER!!!!!!!!!