Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, asian style beef meatballs q弹牛肉丸. It is one of my favorites. For mine, I will make it a bit unique. 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 recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Asian style beef meatballs Q弹牛肉丸 is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook asian style beef meatballs q弹牛肉丸 using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Asian style beef meatballs Q弹牛肉丸:
- Make ready 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)
- Get 2 tablespoons sweet potato starch
- Prepare 1 teaspoon baking powder
- Take 1 tablespoon fish sauce
- Take 1 tablespoon organic tamari sauce
- Get 1 teaspoon sugar
- Get 1/4 teaspoon salt
- Make ready 1/4 teaspoon black pepper
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. Traditionally, Asian meatball recipes use hoisin sauce, soy sauce and rice vinegar as the base for the sauce. These saucy Asian meatballs are some of my favorites!!!
Instructions 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.
I first made them a few months ago when I was experimenting with multiple meatball recipes to serve for a fundraiser. And when my friends graciously "helped me out" with some taste testing, these little guys were the clear winner! Asian style meatballs can be made in your slow cooker or baked in the oven. Related Recipe: This SLOW COOKER MONGOLIAN BEEF RECIPE is so easy and bursting with all the delicious Mongolian Beef flavor. You're going to love these tender, flavorful sticky asian meatballs!
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