Dongjiang Beef Balls

Name: Dongjiang Beef Balls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 500 g fresh beef (sliced thin and pounded with a small round iron mallet); 40 g refined salt; 4 g flavor powder (MSG); 100 g water (for making paste and slow-cooking); 30 g arrowroot starch

Hakka-style beef balls: fresh beef is pounded into a paste, shaped into balls, and gently simmered over low heat until cooked through, yielding a springy and smooth texture.

35 min

Easy

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Ingredients

fresh beef (sliced thin and pounded with a small round iron mallet) 500 g

refined salt 40 g

flavor powder (MSG) 4 g

water (for making paste and slow-cooking) 100 g

arrowroot starch 30 g

Instructions

Making the meat paste

Slice the fresh beef thinly and pound it with a small round iron mallet until tender. Mix with water, refined salt, and arrowroot starch, then beat into a smooth beef paste.

Forming balls and cooking

Shape the beef paste into round balls by hand. Place them in a pot with water and simmer over low heat until cooked (the water should turn clear and the balls should float to the surface). Remove and use as desired; they are equally suitable for braising, stir-frying, and other preparations.