Recipe of Quick Asian style beef meatballs Q弹牛肉丸

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, asian style beef meatballs q弹牛肉丸. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Asian style beef meatballs Q弹牛肉丸 is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Asian style beef meatballs Q弹牛肉丸 is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have asian style beef meatballs q弹牛肉丸 using 9 ingredients and 7 steps. Here is how you cook it.

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

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