Step-by-Step Guide to Prepare Perfect Asian style beef meatballs Q弹牛肉 丸

Asian style beef meatballs Q弹牛肉丸.

Hello everybody, it's Louise, welcome to our recipe page. Today, we're going to prepare a special dish, asian style beef meatballs q弹牛肉丸. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Asian style beef meatballs Q弹牛肉丸 is one of the most well liked of recent trending meals on earth. It's enjoyed by millions daily. It's simple, it is fast, it tastes delicious. Asian style beef meatballs Q弹牛肉丸 is something which I have loved my entire life. They're nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook asian style beef meatballs q弹牛肉丸 using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Asian style beef meatballs Q弹牛肉丸:

1. {Make ready 1 lb of ground beef (or ground using a food process with lean cuts.
2. {Get 1/4 cup of Ginger infused water(1/2 cup if using dry-aged beef).
3. {Make ready 2 tablespoons of sweet potato starch.
4. {Make ready 1 teaspoon of baking powder.
5. {Make ready 1 tablespoon of fish sauce.
6. {Make ready 1 tablespoon of organic tamari sauce.
7. {Get 1 teaspoon of sugar.
8. {Get 1/4 teaspoon of salt.
9. {Take 1/4 teaspoon of black pepper.

Steps to make Asian style beef meatballs Q弹牛肉丸:

1. 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..
2. Trim off any fat from a lean beef cut, and cut them into half inch cubes. Add beef cubes into a food processor..
3. Measure out sweetpotato starch, baking powder, fish sauce, tamari sauce, sugar, salt and black pepper and add everything into the Ginger infused water..
4. 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..
5. Chili the puréed beef in a freezer for 20 minutes..
6. 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..
7. These meatballs are great for hotpots, soups. Freeze leftover in a zipbag for future use. Label with the date..

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