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Cantonese Steamed Beef Balls

Melissa
Cantonese Steamed Beef Balls are a classic dim sum dish, and now you can enjoy them at home. This recipe is a bit of work, but is definitely worth it once you bite into these springy, juicy beef balls. I use a few different techniques and ingredients compared to traditional Chinese recipes, but these Cantonese Steamed Beef Balls are just as good and are made in less time!
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Prep Time 1 hour
Cook Time 20 minutes
Resting Time 3 hours
Total Time 4 hours 20 minutes
Course Appetizer, Breakfast, Main Course
Cuisine Chinese
Servings 12 beef balls
Calories 23 kcal

Ingredients
  

  • 500 grams regular ground beef
  • 1/4 teaspoon baking soda
  • 1/4 cup cold water

For the Seasoning Sauce:

  • 2 teaspoons soy sauce
  • 2 teaspoons Shaoxing wine
  • 1 teaspoon sesame oil
  • 2 teaspoons granulated white sugar
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon cornstarch
  • 1/4 cup cold water

For the Vegetables:

  • 1 teaspoon tangerine peel soaked, pith removed, finely chopped
  • 1 teaspoon ginger finely chopped
  • 1/2 cup water chestnuts drained, rinsed, and roughly chopped
  • 1/2 cup cilantro leaves roughly chopped
  • 4 sticks dried bean curd soaked in warm water for 1 hour

For the Dipping Sauce:

  • 1/4 cup Worcestershire sauce
  • 2 teaspoons soy sauce

Instructions
 

  • Place the ground beef into a stand mixer fitted with a paddle attachment. Beat for 2 minutes, then add the baking soda and the cold water. Scrape down the sides of the bowl with a spatula and beat for 30 seconds. Cover and place in the refrigerator to rest for 3 hours.
  • While the beef is resting, make the seasoning sauce by combining the soy sauce, Shaoxing wine, sesame oil, sugar and white pepper. Reserve the cornstarch and water for later.
  • Soak the bean curd in hot water for 1 hour. Soak the tangerine peel in hot water for 20 minutes, then scrape off the white pith.
  • After 3 hours, remove the beef from the refrigerator and beat on medium speed for 5 minutes. Add the seasoning sauce and mix until combined.
  • Add the chopped tangerine peel, water chestnuts, ginger, and cilantro. Combine the cornstarch with the remaining 1/4 cup of water and add to the beef slowly, beating until just combined.
  • Place water in the bottom of a frying pan and place a bamboo steamer on top. The water should be at least 2 cm deep. Heat over medium-high heat until steam is coming out the top and sides.
  • Place the bean curd onto a microwave-safe plate in a single layer. Scoop three beef balls and place on top of the bean curd. Place the plate in the steamer.
  • Steam for 20 minutes over medium-high heat. After 20 minutes, turn off the heat, and let the beef balls rest, covered, for 2 minutes.
  • While the beef balls are steaming, make the dipping sauce by combining the Worcestershire sauce and soy sauce in a small bowl. Set aside.
  • Remove the plate from the bamboo steamer and serve immediately with the dipping sauce.

Notes

  • You can prepare the beef mixture a day in advance. Simply scoop and steam with the bean curd for quick and easy dim sum.
  • You can steam multiple plates of beef balls in the bamboo steamer with multiple baskets, if desired. 
  • Always remember to refill the water in the pan before steaming the next batch of beef balls. 

Nutrition

Serving: 1gCalories: 23kcalCarbohydrates: 4gProtein: 0.4gFat: 0.4gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 211mgPotassium: 72mgFiber: 0.4gSugar: 2gVitamin A: 50IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Keyword asian food, asian recipes, cantonese steamed beefs balls, chinese food, chinese new year recipe, dim sum, lunar new year recipe
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