Colorful Minced Beef. Sometimes, cuts of beef can have areas of a silver, almost iridescent color. It can also be a shiny green color. I've always assumed that those were spoiled, but it turns out that shiny tint has nothing to do with the quality of the meat.
This color change occurs as the bacteria break down the iron compounds in the meat. 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. You can have Colorful Minced Beef using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Colorful Minced Beef
- You need 250 gr of minced beef.
- You need 1 of green bell pepper, diced.
- You need 1/2 of red onion, sliced thinly (you can use regular onion, but I wanted this dish to have more color).
- You need 1 tsp of grated garlic.
- You need 1 tbsp of oil.
- It's 2 tsp of onion salt -- https://cookpad.com/us/recipes/2654409-onion-salt-2-ingredients.
- Prepare 1 tsp of honey.
- It's 1 of carrot, peeled, sliced thinly.
- You need 1 cup of mushrooms (I used shimeji).
- You need 1 dash of crushed black pepper.
This permeability is also why it is not recommended to freeze meat in store packaging. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Lamb and Pork are classified as "red" meat along with beef and veal as they contain more myoglobin than chicken or fish, which is considered "white" meat. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat.
Colorful Minced Beef instructions
- Heat the pan (medium) with oil in it. Add grated garlic and onion. When the mixture becomes fragrant, add the minced beef..
- Stir occasionally to prevent sticking. Add carrot, bell pepper. Lower the heat, wait for about five minutes..
- When the carrot is tender, add mushrooms, onion salt, and honey. Stir occasionally until the minced beef is cooked..
- Serve warm with rice or pasta..
Raw poultry can vary from a bluish-white to yellow. 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. The cured meat color can be on the surface if the contamination occurs during the cooking process but will be throughout the meat product if it occurred earlier.