Prep 1 hr 35 mins
Cook 15 mins
- 1 lb chuck steak
- 1⁄2 teaspoon pepper
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon oil
- 1 teaspoon baking powder
- 1⁄3 cup chopped green onion
- 1⁄2 cup fresh cilantro stem
- sesame oil
- 1⁄4 cup hoisin sauce
- 1⁄4 cup black bean sauce
- 1 tablespoon lemongrass, minced
- 1⁄4 cup hot chili sauce (Sriracha)
- Slice meat thinly; mix with pepper, salt, cornstarch, oil, and baking powder.
- Let meat stand for 1 hour, then place meat in a plastic ziplock bag and set in freezer for 45 minutes, turning each 10 minutes to keep from freezing.
- Remove from freezer and mince very fine in small quantities, or grind in a mortar.
- Boil 2 cups of water in a saucepan, then reduce to a simmer.
- Mix 1 cup of cold water with 1 teaspoon salt; oil your hands, and place about a tablespoonful of meat in your palm and squeeze tightly.
- Dip soup spoon into salty water, then use to lower meatball into boiling water; remove meatballs when they turn white or rise to the surface.
- Repeat method until all meatballs are finished.
- After all the meatballs are done, add 1 quart of water and 1 teaspoon of salt to the water and bring to a boil.
- Skim off the foam.
- Reduce the heat to low, add the beef balls to the stock and simmer for 3-5 minutes.
- To serve, put 5-6 beef balls and some soup in a bowl and sprinkle with some green onions, chopped cilantro, and 1-2 drops of sesame oil.
- Make 3 bowls of dipping sauces for the meatballs: 1 with hoisin sauce, 1 with black bean sauce, and 1 with Sriracha chile sauce and lemongrass stirred together.
- Sip the soup and dip the meatballs into the bowls of dipping sauces.