Beef Balls in Sweet and Sour Orange Sauce (Asian)
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced beef
- 3 tablespoon sesame seeds
- 100 ml oil (peanut oil)
- 1 teaspoon ginger, finely chopped
- 1 clove garlic, finely chopped
- 0.25 teaspoon ¼ black pepper
- 1 pinch (s) salt
- 1 teaspoon rice wine, Shaohsing (or Mirin)
- 1 tablespoon fish sauce
- 1 egg (s)
- 2 tablespoon corn flour
For the sauce:
- 2 tablespoon vinegar
- 2 tablespoon sugar
- 2 tablespoon tomato ketchup
- 1 tablespoon rice wine (Shaohsing rice wine)
- 4 tablespoon orange juice, freshly squeezed
- 0.5 teaspoon ½ chili sauce
Print Recipe
Pin Recipe Instructions
- Mix the mince very carefully with the spices, egg and cornmeal and form 20 firm balls.
- Mix the ingredients for the orange sauce together.
- Toast the sesame seeds in a dry wok over low heat until golden brown and set aside in a bowl.
- Heat the oil in the hot wok until it starts smoking, then lower the temperature and fry 5 balls at the same time for about 3-4 minutes until golden brown. Then place them on kitchen paper and do the same with the rest of the balls.
- Remove the oil and wipe the wok with paper towels.
- Pour the orange sauce into the wok, stir on low heat for a few seconds, then add the balls and gently distribute them throughout the sauce.
- Finally add the sesame seeds and continue stirring for 1 minute.
- Serve cold or warm.
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