Braised beef balls
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Braised beef balls
  Beef    Meat  
Last updated 6/12/2012 1:09:56 AM. Recipe ID 37040. Report a problem with this recipe.
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      Title: Braised beef balls
 Categories: Meat
      Yield: 4 Servings
 
      1 lb Beef
      1    Egg
    1/4 c  Dry bread crumbs
    1/4 c  Water
      1 tb Cornstarch
    1/2 ts Salt
      1 ts Sherry
      2 tb Oil
    1/2 c  Water
      2 tb Soy sauce
      1 lb Spinach
    1/2 ts Salt
 
  1. Remove fat and tendons from beef; then mince or grind.
  
  2. Beat egg lightly and add to beef, along with dry bread crumbs, cold
  water, cornstarch, salt and sherry. Blend well, but do not overhandle
  meat. Form into walnut-size balls.
  
  3. Heat oil to smoking in a heavy pan. Brown beef balls quickly but
  lightly and remove. Drain fat into another pan.
  
  4. Heat remaining water in original pan and stir in soy sauce. Return
  beef balls. Bring quickly to a boil; then simmer, covered, 30
  minutes, turning several times.
  
  5. Wash spinach and remove tough stems. Reheat beef fat in second
  pan. (If it's less than 2 tablespoons, add peanut oil to make up
  difference.)
  
  6. Add remaining salt, then spinach. Stir-fry spinach until slightly
  softened (about 1 to 2 minutes). Top with beef balls and cook,
  covered, 2 minutes more over low heat. Serve hot. VARIATION: For the
  spinach, substitute Chinese lettuce, cut in 2-inch sections; stir-fry
  until tender.
  
  From , ISBN 0-517-65870-4.




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Recipe ID 37040 (Apr 03, 2005)

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