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.
Beef, Broccoli, Chinese Black Mushrooms, Hoisin Sauce, Shaoxing Wine
lean Ground Beef;
Black Chinese Mushrooms
reconstituted and finely chopped;
each Salt and Pepper;
or use the mushroom soaking liquid;
mixed to a slurry in a little water.
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.
Beef Balls and Broccoli https://sybaritica.me/beef-balls-and-broccoli/