How to Make Chinese Steamed Beef Balls (Ngao Yuk)

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Add baking soda to beef and mix well.

3. Step 3

   Let stand for 3 or 4 hours in the fridge.

4. Step 4

   Soak citrus peel in warm water until soft. Drain and mince finely. 

5. Step 5

   Pick up beef in hand and form into a large ball.

6. Step 6

   Then throw the beef with some force into a large bowl.

7. Step 7

   Repeat 10 to 15 times. This makes the beef less crumbly when cooked. An alternative is to add a beaten egg to the mixture together with the seasonings.

8. Step 8

   Dissolve cornstarch in cold water. Stir well and add to beef.

9. Step 9

   Add minced citrus peel, oil, white pepper , salt, chicken bouillon, sugar, sesame oil, and optional egg, leaving oyster sauce until last.

10. Step 10

    Form beef balls of about 2 tablespoons of beef in your cupped hands and roll lightly.

11. Step 11

    Line a large dish with lots of watercress. Put beef balls on top. If you're using small dishes, the beef can be steamed in batches.

12. Step 12

    Steam on high heat for 8 minutes after the water has come to a boil.

13. Step 13

    Serve with a Worcestershire/soy sauce mixture.