Cherry & Dennis Helper Habitat

Cantonese Steamed Beef Balls with Tangerine Peel

陳皮蒸牛肉球

Cantonese Steamed Beef Balls with Tangerine Peel — finished dish

Total time: 40 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Beef is mixed with tangerine peel and water chestnut, shaped loosely and steamed into juicy Cantonese beef balls.

01

Ingredients

Main ingredients

600 g beef mince
5 g dried tangerine peel
100 g water chestnuts

Beef seasoning

1 tbsp light soy sauce
1 tbsp oyster sauce
2 tbsp cornflour
1 tsp sesame oil
2 tbsp cold water
1 tsp cooking oil for plate

Cantonese Steamed Beef Balls with Tangerine Peel — ingredients

02

Tools

cutting board
knife
large bowl
chopsticks
steamer
steaming plate
measuring spoons
food thermometer

Cantonese Steamed Beef Balls with Tangerine Peel — tools

03

Steps

Cantonese Steamed Beef Balls with Tangerine Peel — Soak the tangerine peel, scrape off the pith and shred it finely

Step 1

Soak the tangerine peel, scrape off the pith and shred it finely

Soak the tangerine peel, scrape off the pith and shred it finely.

Cantonese Steamed Beef Balls with Tangerine Peel — Finely dice and dry the water chestnuts

Step 2

Finely dice and dry the water chestnuts

Finely dice and dry the water chestnuts.

Cantonese Steamed Beef Balls with Tangerine Peel — Put the beef in a bowl and stir in one direction to loosen it

Step 3

Put the beef in a bowl and stir in one direction to loosen it

Put the beef in a bowl and stir in one direction to loosen it.

Cantonese Steamed Beef Balls with Tangerine Peel — Mix in soy sauce, oyster sauce, cornflour and sesame oil

Step 4

Mix in soy sauce, oyster sauce, cornflour and sesame oil

Mix in soy sauce, oyster sauce, cornflour and sesame oil.

Cantonese Steamed Beef Balls with Tangerine Peel — Add two tablespoons cold water gradually and stir until tacky

Step 5

Add two tablespoons cold water gradually and stir until tacky

Add two tablespoons cold water gradually and stir until tacky.

Cantonese Steamed Beef Balls with Tangerine Peel — Fold in the tangerine peel and water chestnut without crushing them

Step 6

Fold in the tangerine peel and water chestnut without crushing them

Fold in the tangerine peel and water chestnut without crushing them.

Cantonese Steamed Beef Balls with Tangerine Peel — Chill the beef mixture for fifteen minutes so the starch hydrates

Step 7

Chill the beef mixture for fifteen minutes so the starch hydrates

Chill the beef mixture for fifteen minutes so the starch hydrates.

Cantonese Steamed Beef Balls with Tangerine Peel — Lightly oil the steaming plate and bring the steamer to a full boil

Step 8

Lightly oil the steaming plate and bring the steamer to a full boil

Lightly oil the steaming plate and bring the steamer to a full boil.

Cantonese Steamed Beef Balls with Tangerine Peel — Wet your hands and lightly shape twelve loose round balls

Step 9

Wet your hands and lightly shape twelve loose round balls

Wet your hands and lightly shape twelve loose round balls.

Cantonese Steamed Beef Balls with Tangerine Peel — Space the balls on the plate without flattening them

Step 10

Space the balls on the plate without flattening them

Space the balls on the plate without flattening them.

Cantonese Steamed Beef Balls with Tangerine Peel — Cover and steam over high heat for twelve minutes without opening

Step 11

Cover and steam over high heat for twelve minutes without opening

Cover and steam over high heat for twelve minutes without opening.

Cantonese Steamed Beef Balls with Tangerine Peel — At 74°C, rest two minutes and serve with the steaming juices

Step 12

At 74°C, rest two minutes and serve with the steaming juices

At 74°C, rest two minutes and serve with the steaming juices.

Common mistakes

Under-mixed beef falls apart, while packed balls turn hard.

Tips

Shape with wet hands and a light touch for tender balls.