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Chinese Beef Ball Recipe

Chinese beef ball
I first saw this dish at the Chinese buffet and it was labeled “Chinese Beef Ball.” This dish consists of beef meatballs that are in a salty and slightly sweet sauce. Vegetables such as carrot, onion and green pepper are added to give this dish even more flavor. The meatballs in this recipe are coated with cornstarch and then fried in hot oil until fully cooked. This recipe does require some work preparing and frying the meatballs and making the sauce. The meatballs get a lot of their flavor from red chili flakes, green onion and garlic. You can eat these meatballs as a soup with the broth or pour the mixture over some white or brown rice. Enjoy.

Chinese beef ball

Chinese beef ball

Yield: 4 Servings

Ingredients:

  • 1lb ground beef
  • ½ teaspoon salt
  • 1 egg
  • ½ teaspoon ground black pepper
  • 3 garlic cloves (minced)
  • 1/2 teaspoon red pepper flakes
  • ¼ cup finely chopped green onions
  • ½ cup cornstarch
  • oil (for frying)

Sauce-

  • 1 cup beef broth
  • 1 tablespoon Chinese rice wine
  • 2 ½ tablespoons soy sauce
  • ½ tablespoon sugar
  • ½ teaspoon chicken bouillon
  • ¼ cup water
  • 1 tablespoon cornstarch
  • 1 small onion (diced)
  • 1 large carrot (peeled and diced)
  • 1 small green pepper (seeded and diced)
  • 1 tablespoon oil

Directions:

  1. In a large bowl combine ground beef, salt, ground black pepper, egg, garlic, crushed red pepper and green onion. Mix well using your hands. Place the ½ cup of cornstarch onto a plate. One at a time, roll some of the meat mixture into a small meatball and roll in a cornstarch. Repeat until all of the beef mixture is gone.
  2. Heat oil in a deep fryer to 375 degrees F. Deep fry the meatballs in batches until golden brown and fully cooked (the internal temperature has reached 165 Degrees F.). Drain on a plate lined with paper towels.
  3. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add carrots, onion, and green pepper and stir fry for 1 minute. Add beef broth, wine, soy sauce, sugar, and chicken bouillon. Bring to a boil. Reduce heat and simmer. Add the cooked meatballs to the sauce in the wok. Mix ¼ cup of cold water with 1 tablespoon of cornstarch in a small bowl and pour into the wok while stirring. Simmer until the mixture is thick and heated through.

Adapted from Black Peony

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