Beef Balls and Broccoli – 青花菜炒牛肉丸子

Beef Balls and Broccoli, or 青花菜炒牛肉丸子, enhances a much favored combination with Chinese Black Mushrooms, Hoisin Sauce and Shaoxing Wine.

Ingredient notes for 青花菜炒牛肉丸子

This recipe uses Western Broccoli, which is not as common in Chinese cookery as it is in other cuisines. Another vegetable like Gai Lan, or the like, would probably be used for this sort of dish, and if you can locate it, you may wish to use that instead. I actually prefer the Gai Lan, and think it makes for a prettier dish, but I can’t always get it…

How to Cook Beef Balls and Broccoli

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 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.

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.

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Print Recipe

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.

Prep Time30 minutes mins

Cook Time35 minutes mins

Course: Main Dish

Cuisine: General

Keyword: Beef, Broccoli, Chinese Black Mushrooms, Hoisin Sauce, Shaoxing Wine

Servings: 4 as one dish in a Chinese meal

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.