Sweet-and-pungent beef balls #1

Yield: 4 Servings

Measure Ingredient
Sweet-and-pungent sauce
1 pounds Lean beef
1 Egg
2 tablespoons Flour
½ teaspoon Salt
1 dash Pepper
Oil for deep-frying

1. Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent Sauce" #1 or #2 or "Possible" or "Typical" Combinations recipes).

2. Remove fat and tendons from beef; then mince or grind. Form into walnut-size balls.

3. Beat egg lightly and blend with flour, salt and pepper to a smooth batter. Dip beef balls in batter to coat.

4. Meanwhile heat oil to smoking. Add beef balls a few at a time and deep-fry until golden. Drain on paper toweling.

5. Reheat the sweet-and-pungent sauce. Stir in beef balls only to heat through.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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