Hamburger Corn was a basic dish in my house. It was something my mom could just come home, throw in a pan and serve it up. It’s relatively a quick, one pan dish. My husband would say it’s a ‘poor folk’ dish because of the simple ingredients (although now beef is freaking expensive). Ground beef can be found for cheap because of the additives and other things they place inside. After seeing an episode of Jamie Oliver’s Food Revolution where he went into the schools and showed them that they can put things like ammonia in ground beef they serve in schools…I was a little hesitant to buy stuff like that. I still buy ground beef when I’m in a pinch (or they grind it in house at the butcher), but since I found out that my Ninja Food Processor can grind meat pretty well, I’ve been trying to do that. It’s a little healthier and sometimes cheaper…but the best thing is, it’s fresher. So the basics’ of the dish is Hamburger, Corn, and some garlic and onion over rice. Different people do it different ways, but there’s the general idea. Here is my version, slightly updated with the freshly ground beef. I usually just use what’s on sale or cheaper, but you can fiddle around with the cut of beef you like best. You can even take it one step further and use fresh corn off the stalk, but for now, I’ll just use the canned one.
2 lbs. lean beef (your choice in cut) cubed
2 cans Whole kernel corn
2 cloves garlic, minced
1 T garlic paste
1 small onion, diced
¼ C + 2 tsp. Low sodium Aloha Shoyu +
Canola Oil Spray (or any other cooking spray)
Pepper (a lot-optional)
Take your cubed beef and grind in a grinder or food processer (if using a food processer, be sure to do it with a metal blade. Pulse the processor, do not hold down, I used about 10-15 pules. Watch out for the texture so it doesn’t get too mushy) in small batches and set aside in a medium bowl until finished with all the beef.
Blend your garlic paste and minced garlic into the freshly ground beef. Sprinkle with a little pepper and blend well. Make sure you work the seasoning well into the meat so it gets to all pieces. Set aside and let it stand for about 5 minutes.
Heat a large skillet over medium-high heat. Spray you canola oil spray onto the pan. Once the pan is heated, throw in your ground beef and 2 tsp. shoyu for seasoning and cook for about 3 minutes. The meat should cook pretty quickly depending on how fine you made the ground. Be sure to keep stirring the beef so it breaks apart and doesn’t stick. Once the beef is mostly cooked through, add your diced onions and continue browning for 1 minute.
Take one can of your corn and drain, leave the other can with the liquid still inside. If you don’t like a lot of ‘sauce’ in there you can drain both cans, or you can leave one half drained. Put your corn into the skillet and mix well. Add ¼ C of Shoyu and sprinkle on some ground pepper to your liking. Cover and bring to a bowl for 1 minute. Remove cover and lower heat to a simmer and cook until onions are clear stirring occasionally.
Serve hot over cooked sticky rice.
Note: My husband tops it with ketchup…it tastes fine but not necessary.