Steamed Beef Balls
I tried these for the first time recently at a newly opened dim sum restaurant in our city’s largest shopping mall. My guest, unable to eat seafood or pork; made me realize that the majority of the popular dim sum dishes are made with either pork or seafood. So this visit was one filled with trying new and different dishes.
These beef balls were tender, succulent and delicious. Interestingly flavored with tangerine peel and cilantro stems and steamed on top of bean curd sticks. I love bean curd sticks ! I just had to make a trip to the market on my way home to try to re-create this dish that we had shared.
2 bean curd sticks, soaked, 1 ½-inch lengths Salted boiling water as needed 1½ lbs ground beef, finely ground 4-5 stalks fresh cilantro, stems and leaves, finely minced 1TB dried /tangerine orange peel, finely ground 2 TB cornstarch 2 TB oyster sauce 1 TB Shaoxing wine 1 TB Aloha shoyu 1 tsp. salt 1 tsp. sugar 1/8 tsp. pepper 1 tsp. sesame oil
*If you do not have a meat grinder, ask your butcher to re-grind the ground beef. You want it finely ground. In a saucepan over medium heat, place soaked, drained bean curd sticks in boiling water until softened, about 3 minutes. Arrange onto bottoms of heat proof plates. In a mixing bowl; combine beef with remaining ingredients. Mix mixture well for 10-12 minutes; until mixture becomes pasty and firm. Shape into desired size meatballs, 2 ½-3 heaping tablespoonfuls. Place onto bean curd sticks. Steam 8-12 minutes, depending on size.
Serve immediately. Makes approximately 16-20 meat balls.