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Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, asian style beef meatballs q弹牛肉丸. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Asian style beef meatballs Q弹牛肉丸 is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Asian style beef meatballs Q弹牛肉丸 is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook asian style beef meatballs q弹牛肉丸 using 9 ingredients and 7 steps. Here is how you can achieve that.
Preparation To Make of Asian style beef meatballs Q弹牛肉丸:
- Prepare 1 lb ground beef (or ground using a food process with lean cuts
- Make ready 1/4 cup Ginger infused water(1/2 cup if using dry-aged beef)
- Take 2 tablespoons sweet potato starch
- Take 1 teaspoon baking powder
- Take 1 tablespoon fish sauce
- Take 1 tablespoon organic tamari sauce
- Get 1 teaspoon sugar
- Get 1/4 teaspoon salt
- Prepare 1/4 teaspoon black pepper
Try out this Chinese Beef Meatballs with Hoisin Ginger Sauce Recipe and be the hit of the party as they are perfect for any occasion! Sichuan Boiled Beef (水煮牛肉 - Shuizhu Niurou). These saucy Asian meatballs are some of my favorites!!! I first made them a few months ago when I was experimenting with multiple meatball recipes to serve for a fundraiser.
How To Make Asian style beef meatballs Q弹牛肉丸:
- Before processing the beef, grate one inch Ginger and 1 Tsp of Sichuan pepper in 1/4 cup of cold water for about 5minutes. Strain off the solids and keep the infused water.
- Trim off any fat from a lean beef cut, and cut them into half inch cubes. Add beef cubes into a food processor.
- Measure out sweetpotato starch, baking powder, fish sauce, tamari sauce, sugar, salt and black pepper and add everything into the Ginger infused water.
- Pulse blend a few times then pouring the mixture of seasoning liquid into the food processor and blend until the meat are in smooth consistence for about 1 minute.
- Chili the puréed beef in a freezer for 20 minutes.
- Heating up a large pot of water just before boiling while waiting the meat to be chilled or making a second batch. Using palm to squeeze out one inch diameter meatball at a time into the hot water. Waiting until the meatball rise up from the bottom. Scoop it out with a spoon and transfer into a large bowl with ice cold water to cool.
- These meatballs are great for hotpots, soups. Freeze leftover in a zipbag for future use. Label with the date.
And when my friends graciously "helped me out" with some taste testing, these little guys were the clear winner! Unlike western meatballs with tomato sauce or gravy, Japanese meatballs, or Nikudango (肉団子) as we call in Japan, are rather plain. A low-carb way to enjoy our Mongolian Meatballs. These Asian meatballs are a hit everywhere - parties, potlucks, or large family gatherings. Conveniently, they can be cooked by baking, braising, pan-frying or slow cooking.
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