Beef Balls and Broccoli

Beef Balls and Broccoli

This recipe isn’t a traditional Chinese one by any means, especially as it uses Western Broccoli instead of something like Gai Lan, or the like. It does, however, incorporate dried Chinese Black Mushrooms, Hoisin Sauce, and Shaoxing Wine in a stir-fried dish, so it does rather capture something of the spirit of Chinese cuisine.

The Basic Method

The Meatball Mixture
The Meatball Mixture

Blend the meat with the carrot, mushroom, garlic paste, the sugar and the salt and pepper. Mix well and allow it to sit for at least 30 minutes.

The Sauce Mixture
The Sauce Mixture

Mix together the stock, wine, Hoisin Sauce and the cornstarch mixture and set it aside to use as the finishing sauce later.

Pre-cooking the Meatballs
Pre-cooking the Meatballs

Make 16 balls out of the meat mixture and place these in a pan with about a half cup of water. Now bake the balls at 325 degrees for about 25 – 30 minutes. They should be cooked through but still juicy. You can stop here, if you like, but if you store the balls in the fridge, allow them to come back to room temperature before proceeding.

Finishing the Beef Balls and Broccoli
Finishing the Beef Balls and Broccoli

When ready for the final cooking, brown the balls in a pan over moderately high heat and add the broccoli florets. Stir-fry until the broccoli is crisp-tender, then add in the sauce mix, stir until thickened, then serve while piping hot.

Your Recipe Card:

Beef Balls and Broccoli

Beef Balls and Broccoli isn’t a traditional Chinese recipe, but the Shaoxing Wine and Hoisin Sauce add a little of the spirit of China.
Course: Main Dish
Cuisine: General
Keyword: Beef, Broccoli, Chinese Black Mushrooms, Hoisin Sauce, Shaoxing Wine
Author: John Thompson

Ingredients

  • 1 lb. lean Ground Beef;
  • 1 ½ cups broccoli florets blanched;
  • 1 small carrot finely chopped;
  • 2 Black Chinese Mushrooms reconstituted and finely chopped;
  • 1 tbsp. Garlic Paste;
  • 1 tsp. each Salt and Pepper;
  • 1 tbsp. Sugar;
  • ¾ cup Chicken Stock or use the mushroom soaking liquid;
  • ¼ cup Shaoxing Wine;
  • 3 tbsp. Hoisin Sauce;
  • 1 tbsp. Cornstarch mixed to a slurry in a little water.

Instructions

  • Blend the meat with the carrot, mushroom, garlic paste, the sugar and the salt and pepper. Mix well and allow it to sit for at least 30 minutes.
  • Mix together the stock, wine, Hoisin Sauce and the cornstarch mixture and set it aside to use as the finishing sauce later.
  • Make 16 balls out of the meat mixture, place these in a pan with about a half cup of water and bake at 325 degrees for about 25 minutes until just cooked through.
  • When ready for the final cooking, brown the balls in a pan over moderately high heat and add the broccoli florets.
  • Stir-fry until the broccoli is crisp-tender, then add in the sauce mix, stir until thickened, then serve while piping hot.

2 Comments

  1. There is something beautiful about blanched broccoli. Enjoy your meal.

Comments, questions or suggestions most welcome!