Steps to Prepare Speedy Asian style beef meatballs Q弹牛肉丸

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, asian style beef meatballs q弹牛肉丸. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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

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

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

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

Instructions 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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