Cantonese Steamed Beef Balls

By Jocasta | Updated on 04/25/23

Prep:20 mins Cook:8 mins Total:28 mins

Servings:16 to 20 servings

Fresh watercress absorbs the flavor of the seasoned beef balls during steaming in this recipe from the cookbook Have Some Dim Sum, by Evelyn Chau. Learn how to make dim sum steamed beef balls.

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

Steps for Preparing

1. Gather the ingredients.
   

2. Add baking soda to beef and mix well.
   

3. Let stand for 3 or 4 hours in the fridge.
   

4. Soak citrus peel in warm water until soft. Drain and mince finely.
   

5. Pick up beef in hand and form into a large ball.
   

6. Then throw the beef with some force into a large bowl.
   

7. Repeat 10 to 15 times. This makes the beef less crumbly when cooked. An alternative is to add a beaten egg to the mixture together with the seasonings.
   

8. Dissolve cornstarch in cold water. Stir well and add to beef.
   

9. Add minced citrus peel, oil, white pepper, salt, chicken bouillon, sugar, sesame oil, and optional egg, leaving oyster sauce until last.
   

10. Form beef balls of about 2 tablespoons of beef in your cupped hands and roll lightly.
    

11. Line a large dish with lots of watercress. Put beef balls on top. If you're using small dishes, the beef can be steamed in batches.
    

12. Steam on high heat for 8 minutes after the water has come to a boil.
    

13. Serve with a Worcestershire/soy sauce mixture.