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 , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.