Lee Kum Kee Beef Lasagna with Wonton Wrappers
Beef Lasagna with Wonton Wrappers by Luciana Berry, Top Chef Brazil Winner
Luciana is a Brazilian chef known from Top Chef Brazil, celebrated for her vibrant, flavour-packed dishes inspired by Brazil, bringing Latin American energy and colour to any culinary event.
“Delicate wonton wrappers cradle savoury minced beef infused with premium Lee Kum Kee sauces. Delivering rich umami depth, balanced savouriness, and an irresistibly refined flavour in every silky steamed layer.”
Ingredients
Serves 2
• 500g minced beef
• 20g grated ginger
• 2 spring onion finely chopped
• 5 minced garlic
• 1 tbsp Lee Kum Kee Premium Light Soy Sauce
• 2 tbsp Lee Kum Lee Pure Sesame Oil
• 1 tbsp Lee Kum Kee Premium Mushroom Seasoning Powder
• 24 wonton sheets
Sauce
• 1 tin coconut milk
• 1 tsp Lee Kum Kee Chiu Chow Chilli Oil
• 1 tbsp Lee Kum Kee Plum Sauce
• 2 tbsp Lee Kum Kee Premium Oyster Sauce
Garnish
• 1 tsp Lee Kum Kee Chiu Chow Chilli Oil
• 2 finely chopped spring onions
Accessories
• 8 ramekins
• 1 pan to hold the bamboo steamer
• 1 bamboo steamer
Method
1. In a large bowl, combine the minced beef, grated ginger, chopped spring onions, minced garlic, soy sauce, sesame oil, and mushroom powder. Mix thoroughly until evenly combined.
2. To make the sauce, add the coconut milk, Chiu Chow chilli oil, plum sauce, and oyster sauce to a saucepan. Warm gently over low heat, stirring until fully combined. Do not boil. Remove from heat.
3. Lightly grease 8 ramekins.
4. Place a wonton sheet at the base of each ramekin (trim if necessary to fit).
5. Add a spoonful of the beef mixture, spreading evenly.
6. Spoon over a little sauce.
7. Repeat layering (wonton, beef, sauce) until each ramekin has 3 layers, finishing with sauce on top.
8. Fill a wide pan or wok with water (ensuring it does not touch the base of the bamboo steamer).
9. Bring to a gentle simmer.
10. Place the ramekins into the bamboo steamer.
11. Cover and steam for 12-15 minutes, or until the beef is fully cooked and the wonton sheets are tender.
12. Remove carefully from the steamer.
13. Drizzle with chilli oil and sprinkle with finely chopped spring onions before serving.
