Name: Beef Ball Soup
Yield: Serves 4
Cuisine: China
Ingredients: 15 ml/3 tsp salt; 2 star anise; 5 ml/1 tsp ground black pepper; 1 litre/1¾ pints/4 cups fresh beef stock; 1 large onion, sliced; chopped coriander/cilantro, to serve; 5 ml/1 tsp black peppercorns; 6 cloves; 10 cm/4 in cinnamon stick; 400 g/14 oz beef sirloin; 15 ml/1 tbsp cornflour/cornstarch

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Many southern Chinese do not eat beef as they regard the cow as a sacred animal, without which they would not be able to till the soil on their farms. The Hakka people, being seafarers by tradition, do not subscribe to this belief and happily cook this sustaining beef soup, with its richly perfumed and flavoursome stock.

Ingredients

400 g/14 oz beef sirloin
15 ml/1

Method

Chop the beef into small cubes and process in a blender or food processor until smooth. Add the cornflour, 5 ml/1 tsp salt and ground black pepper and continue to blend the mixtur

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Beef Ball Soup

Ingredients

Method

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