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Name: Braised Beef Balls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Beef; 2 tb Vegetable oil; 1/2 ts Salt; 1/4 c Water; 1/2 ts Salt; 1 ts Sherry; 1/2 c Water; 1/4 c Dry bread crumbs; 2 tb Soy sauce; 1 lb Spinach; 1 tb Cornstarch; 1 Egg

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INGREDIENTS

1 lb Beef
2 tb Vegetable oil
1/2 ts Salt
1/4 c Water
1/2 ts Salt
1 ts Sherry
1/2 c Water
1/4 c Dry bread crumbs
2 tb Soy sauce
1 lb Spinach
1 tb Cornstarch
1 Egg

Servings

INSTRUCTIONS

1. Remove fat and tendons from beef; then mince or grind. 2. Beat egg lightly and add to beef, along with dry bread crumbs, cold water, cornstarch, salt and sherry. Blend well, but do not overhandle meat. Form into walnut-size balls. 3. Heat oil to smoking in a heavy pan. Brown beef balls quickly but lightly and remove. Drain fat into another pan. 4. Heat remaining water in original pan and stir in soy sauce. Return beef balls. Bring quickly to a boil; then simmer, covered, 30 minutes, turning several times. 5. Wash spinach and remove tough stems. Reheat beef fat in second pan. (If its less than 2 tablespoons, add peanut oil to make up difference.) 6. Add remaining salt, then spinach. Stir-fry spinach until slightly softened (about 1 to 2 minutes). Top with beef balls and cook, covered, 2 minutes more over low heat. Serve hot. VARIATION: For the spinach, substitute Chinese lettuce, cut in 2-inch sections; stir-fry until tender. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

NOTES

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Braised Beef Balls

1 lb Beef
2 tb Vegetable oil
1/2 ts Salt
1/4 c Water
1/2 ts Salt
1 ts Sherry
1/2 c Water
1/4 c Dry bread crumbs
2 tb Soy sauce
1 lb Spinach
1 tb Cornstarch
1 Egg

1. Remove fat and tendons from beef; then mince or grind.    2. Beat egg lightly and add to beef, along with dry bread crumbs, cold  water, cornstarch, salt and sherry. Blend well, but do not overhandle meat.  Form into walnut-size balls.    3. Heat oil to smoking in a heavy pan. Brown beef balls quickly but lightly  and remove. Drain fat into another pan.    4. Heat remaining water in original pan and stir in soy sauce. Return beef  balls. Bring quickly to a boil; then simmer, covered, 30 minutes, turning  several times.    5. Wash spinach and remove tough stems. Reheat beef fat in second pan. (If  its less than 2 tablespoons, add peanut oil to make up difference.)    6. Add remaining salt, then spinach. Stir-fry spinach until slightly  softened (about 1 to 2 minutes). Top with beef balls and cook, covered, 2  minutes more over low heat. Serve hot. VARIATION: For the spinach,  substitute Chinese lettuce, cut in 2-inch sections; stir-fry until tender.    From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded  from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (277g)
Recipe Makes: 4 Servings

Calories: 397
Calories from Fat: 245 (62%)

Amt Per Serving		% DV

	Total Fat 27.3g	36 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 12.4g
	Polyunsanturated Fat 2.6g
Cholesterol 127.7mg		39 %
Sodium 347.2mg		12 %
Potassium 1024.7mg		27 %
Total Carbohydrate 11.2g		3 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 8g
Protein 27.1g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 397

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