Description
Chinese beef ball recipe brings flavorful meatballs with veggies in a light sweet-salty sauce, giving you an easy dish to serve with broth or rice.
Ingredients
Units
Scale
- 1lb ground beef
- 1/2 teaspoon salt
- 1 egg
- 1/2 teaspoon ground black pepper
- 3 garlic cloves (minced)
- 1/2 teaspoon red pepper flakes
- 1/4 cup finely chopped green onions
- 1/2 cup cornstarch
- oil (for frying)
- 1 cup beef broth
- 1 tablespoon Chinese rice wine
- 2 1/2 tablespoons soy sauce
- 1/2 tablespoon sugar
- 1/2 teaspoon chicken bouillon
- 1/4 cup of water
- 1 tablespoon cornstarch
- 1 small onion (diced)
- 1 large carrot (peeled and diced)
- 1 small green pepper (seeded and diced)
- 1 tablespoon oil
Instructions
- 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 mixtures into a small meatball and roll in cornstarch. Repeat until all of the beef mixtures is gone.
- 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.
- 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 work. Mix a 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.
Nutrition
- Serving Size:
- Calories: 325
- Sugar: 4.5 g
- Sodium: 796.6 mg
- Fat: 11.8 g
- Carbohydrates: 25.1 g
- Protein: 28.6 g
- Cholesterol: 114.3 mg