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| Chef | |
| Submitted | November 26th 2009 |
| Cuisine | Chinese |
| Category | Main Course |
| Level | Beginner |
| Servings | 4 |
| Rating |
Ingredients
3 shallots, chopped
1 clove garlic, crushed
1 tspn fresh ginger, grated
1/4 cup soy sauce
1 Tblspn sugar
500g lean beef, finely minced
1 Tblspn oil
1/3 cup water
1 tspn cornflour
Meatballs with an Oriental flavour, served with rice, carrots and snowpeas.
Directions
In a bowl mix together the shallots, garlic, ginger, soy sauce and sugar, then set aside one half of the mixture for the sauce.
Combine the mince with one half of the the soy mixture in a bowl to form 20 meatballs.
Heat the oil in a large frypan and fry the meatballs, turning often until browned and cooked through (10 minutes).
Combine the water with cornflour and add to the remaining soy mixture.
Add the remaining soy mixture to the meatballs, stirring constantly until the sauce thickens and bubbles. Boil for 60 seconds.
Serve meatballs and sauce with rice, carrots and snow peas.
Combine the mince with one half of the the soy mixture in a bowl to form 20 meatballs.
Heat the oil in a large frypan and fry the meatballs, turning often until browned and cooked through (10 minutes).
Combine the water with cornflour and add to the remaining soy mixture.
Add the remaining soy mixture to the meatballs, stirring constantly until the sauce thickens and bubbles. Boil for 60 seconds.
Serve meatballs and sauce with rice, carrots and snow peas.
Citation: This recipe was picked up from a butcher in the late 1980s. The photo is from the recipe card. I will replace it with one of my own the next time I make this dish.