How to Make Chinese Steamed Beef Balls (Ngao Yuk)

Name: How to Make Chinese Steamed Beef Balls (Ngao Yuk)
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 20 servings
Cuisine: Asian,Cantonese,Chinese
Ingredients: 1 pinch baking soda; 1 pound ground beef; 1/3 teaspoon dried citrus peel; 3 teaspoons cornstarch; 1/2 cup cold water; 2 teaspoons vegetable oil; 1 pinch white pepper; 1/4 teaspoon salt; 1/2 teaspoon chicken bouillon; 1/2 teaspoon sugar; 4 drops sesame oil; 1 teaspoon oyster sauce; 1 bunch watercress

Dim sum style steamed beef balls are infused with flavor from seasoned watercress during cooking.

⭐ 4.7 (15 reviews) Prep: 20 minCook: 8 minTotal: 28 minYields: 20 servings

Category Tags:

Appetizer Dim Sum

Cuisine Tags:

Asian Cantonese Chinese

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Instructions

Start boiling water in a steamer.
Soak citrus peel in warm water, then drain and mince.
Mix baking soda into the beef and refrigerate for 3-4 hours.
Repeatedly throw the beef into a bowl 10-15 times to tenderize, or mix in a beaten egg with other seasonings.
Dissolve cornstarch in cold water and add to the beef.
Stir in the minced citrus peel, oil, white pepper, salt, chicken bouillon, sugar, sesame oil, optional egg, and finally the oyster sauce.
Form the beef mixture into 2-tablespoon balls.
Line a large dish with watercress and arrange the beef balls on top.
Steam the beef balls over high heat for 8 minutes.
Serve immediately with a Worcestershire and soy sauce mixture.

Nutritional Info (per serving)

Calories: 92 kcal

Carbohydrate: 1 g

Cholesterol: 20 mg

Fiber: 0 g

Protein: 6 g

Saturated Fat: 2 g

Sodium: 72 mg

Sugar: 0 g

Fat: 7 g

Unsaturated Fat: 0 g