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Chinese Beef Rice Baby Meatballs

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Ingredients
  Beef 1 Pound, chopped / ground (450 Grams)
  Scallions 4 , white bottoms and green tops minced
  Ginger root/1/2 teaspoon ground ginger 1 Teaspoon, minced fresh
  Eggs 2 , lightly beaten
  Water chestnuts 60 Gram, finely minced (1/4 Cup)
  Sugar 2 Teaspoon
  Dark soy sauce 4 Tablespoon
  Dry sherry 3 Tablespoon
  Rice 225 Gram, soaked for 30 minutes in warm water (1 Cup)
  Dry white wine 185 Milliliter (3/4 Cup)
  Vinegar 3 Tablespoon
  Tabasco 3 Drop
  Garlic 1 Clove (5 gm), minced
  Light soy sauce 2 Tablespoon
  Sesame seed oil 1 Teaspoon
Directions

MAKING
1) In a mixing bowl, mix the scallions, ginger, eggs, water chestnuts, beef and 1 teaspoon sugar together.
2) Drizzle over and blend in the dark soy sauce and 2 tablespoons of the sherry, then shape the mixture into balls.
3) On a tray, evenly spread the rice and roll each ball into the rice until it is fully covered.
4) In a 6-quart pressure cooker with a base rack, pour in the wine and place the balls about 1/4 inch apart.
5) Place the lid, bring the pressure up to 15 pounds and cook for 6 minutes.
6) In a mixing bowl, blend the vinegar, Tabasco, garlic, light soy sauce, sesame seed oil, 1 tablespoon sherry and 1 teaspoon sugar together.
7) Turn off the heat, lower the pressure immediately, remove the balls and drizzle over the sauce.

SERVING
8) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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