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Chinese Stewed Beef Balls

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Ingredients
  Ground beef 3⁄4 Pound (340 Grams)
  Diced pork fat 15 Milliliter (1 Tablespoon)
  Water 15 Milliliter (1 Tablespoon)
  Soy sauce 2 Teaspoon
  Wine 1 1⁄2 Teaspoon
  Egg 1 , beaten
  Cornstarch 4 Teaspoon
  Ginger juice/Grated ginger 3⁄4 Teaspoon
  Oil 1 Liter (4 Cups)
  Chinese cabbage 1 Pound, chopped (450 Grams)
  Salt 1⁄2 Teaspoon
  Oyster flavored sauce 15 Milliliter (1 Tablespoon)
  Sugar 1 Teaspoon
  Chopped green onion 22 Milliliter (1.5 Tablespoon)
  Sesame oil 1⁄2 Teaspoon
  Soup stock 125 Milliliter (1/2 Cup)
  Cornstarch solution 2 Teaspoon
  Lettuce leaves 4
Directions

1. Combine ground beef, pork fat and water. Add soy sauce, wine, egg, cornstarch and ginger. Blend well. Set aside.
2. Shape beef mixture into 1 1/2" diameter meat balls. Dust surface with extra cornstarch if desired.
3. Heat oil in wok over medium-high heat. Deep-fry meat balls, 8-10 at a time until golden brown. Drain well and set aside.
4. Remove oil from wok except 2 tablespoons. Heat remaining oil over high heat. Add cabbage, stirring for 30 seconds. Return meat balls to wok and add remaining ingredients except cornstarch solution. Reduce heat to low; cover and stew for 6-8 minute

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Beef
Servings: 
18

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