Chinese Steamed Beef Balls Recipe



Steamed Beef Balls



4 fl oz. water

1 ½ tbsp cornflour

1 ½ tbsp water chestnut flour

16 oz topside beef, minced finely

1 tsp alkaline water


½ tsp salt

1 ½ tsp msg

3 tbsp sugar

1 tsp sesame oil

Dash of pepper

4 oz pork fat, cut into very small squares

4 sprigs Chinese parsley, chopped finely

½ tsp dried orange peel, chopped finely


Blend A in a bowl.

Place minced beef and alkaline water in a mixing bowl and mix thoroughly by hand. Slap beef on to sides of bowl. Knead till it is sticky, about 10 minutes. Leave to stand for 2 hours.

Transfer beef paste to a large mixing bowl. Add A (from Step 1) and B. Use palms of hands to rub and knead till beef is pasty and sticky, about 10 minutes.

Add C and dash of pepper. Mix well. Grease palms of hands. Roll mixture into balls (each the size of a small egg). Place beef balls on a greased plate.

Steam for 10 minutes over rapidly boiling water. Serve hot.

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