Sweet-And-Pungent Beef Balls |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe comes from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller at the request of a Zaar member. Ingredients:
1 lb ground beef |
2 tablespoons onions, minced |
1 egg, lightly beaten |
1/4 cup dry breadcrumbs |
1/2 teaspoon salt |
1 dash pepper |
1 cup stock |
3/4 cup stock |
1/2 cup sugar |
1/2 cup vinegar |
1 tablespoon cornstarch |
1 tablespoon soy sauce |
1/4 cup water |
Directions:
1. BEEF BALLS: In a large bowl, combine ground beef with minced onion.
2. Add egg, bread crumbs, salt, and pepper.
3. Blend well but do not overhandle meat.
4. Form into walnut-size balls.
5. Heat stock to boiling.
6. Add beef balls a few at a time (to keep temperature of stock from dropping to rapidly) and simmer, covered, until done, about 30 minutes.
7. SWEET-N-PUNGENT SAUCE.
8. Bring stock to a boil.
9. Add sugar, stirring, and cook another minute to dissolve.
10. Add vinegar; cook 1 minute more.
11. Meanwhile blend cornstarch, soy sauce, and water to a paste.
12. Then stir in to thicken.
13. Pour sauce over cooked beef balls.
14. Variations: For the sugar use brown sugar or honey.
15. For the vinegar, use cider vinegar.
16. For the soy sauce, use heavy soy sauce.
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