Steamed beef balls

Name: Steamed beef balls
Cuisine: China
Ingredients: 500 g/1 lb 2 oz rump or sirloin steak, fat trimmed off, finely minced with; 500 g/1 lb 2 oz rump or sirloin steak, fat trimmed off, finely minced with; 4 teaspoons caster sugar; a pinch of sea salt; 1 teaspoon baking powder; 2 tablespoons oyster sauce; 2 or 3 pieces dried tangerine or orange peel (from Asian stores), softened in a little warm water; 2 or 3 pieces dried tangerine or orange peel (from Asian stores), softened in a little warm water; cabbage leaves, for steaming; 2 or 3 pieces dried tangerine or orange peel (from Asian stores), softened in a little warm water; same quantity of freshly chopped coriander leaves (will depend on the size of your spring onions); 2 egg whites, well beaten; 6 spring onions, trimmed and finely chopped; same quantity of freshly chopped coriander leaves (will depend on the size of your spring onions); 150 g/5 oz fatty pork, such as belly of pork; 150 g/5 oz fatty pork, such as belly of pork

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

500 g/1 lb 2 oz rump or sirloin steak, fat trimmed off, finely minced with

Asia
China
Snack
Gluten-free

Method

Combine all the ingredients for the marinade in a bowl, add the minced beef and pork and turn to coat the meat, then marinate in the fridge for at least 1 hour.
Add the spring onions and coriander and stir to mix thoroughly, then stir in the egg white.
Form the mixture into little balls about 2.5 cm/1 inch round.
Line a bamboo steamer with t