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Oriental Beef Balls

Western.Chefs's picture
  Watercress 1 Bunch (100 gm)
  Canned bean sprouts 1 Pound, drained (1 Can)
  Garlic 1 Clove (5 gm), minced
  Beef bouillon 1 Cup (16 tbs)
  Diagonally cut carrot slices 1 Cup (16 tbs)
  Diagonally cut celery slices 1 Cup (16 tbs)
  Ground chuck 1 Pound
  Soy sauce 1 Tablespoon
  Powdered ginger 1 Teaspoon
  Salt 1 Teaspoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Freshly ground black pepper 1⁄8 Teaspoon
  Cornstarch 2 Tablespoon
  Oil 3 Tablespoon

1. Season the meat with salt and pepper and shape into one-inch balls. In a skillet heat the oil, add the meat balls, a few at a time, and brown on all sides. Remove from the pan. Add the onion and garlic and cook until tender but not browned.
2. Cut the watercress stems into one-eighth-inch lengths and add. Coarsely chop the watercress leaves and reserve.
3. Add the celery, carrots, bean sprouts and bouillon to the skillet, cover and cook until the vegetables are tender, about ten minutes.
4. Blend together the ginger, cornstarch, soy sauce and water. Stir into the vegetable mixture and cook until thickened. Add the meat balls and cook until heated through.

Recipe Summary

Side Dish

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