Beef Balls and Broccoli – Sybaritica

Beef Balls and Broccoli isn’t a traditional Chinese recipe, but the Shaoxing Wine and Hoisin Sauce add a little of the spirit of China.

• 1 lb. lean Ground Beef;
• 1 ½ cups broccoli florets blanched;
• 1 small carrot finely chopped;
• 2 Black Chinese Mushrooms reconstituted and finely chopped;
• 1 tbsp. Garlic Paste;
• 1 tsp. each Salt and Pepper;
• 1 tbsp. Sugar;
• ¾ cup Chicken Stock or use the mushroom soaking liquid;
• ¼ cup Shaoxing Wine;
• 3 tbsp. Hoisin Sauce;
• 1 tbsp. Cornstarch mixed to a slurry in a little water.

• Blend the meat with the carrot, mushroom, garlic paste, the sugar and the salt and pepper. Mix well and allow it to sit for at least 30 minutes.
• Mix together the stock, wine, Hoisin Sauce and the cornstarch mixture and set it aside to use as the finishing sauce later.
• Make 16 balls out of the meat mixture, place these in a pan with about a half cup of water and bake at 325 degrees for about 25 minutes until just cooked through.
• When ready for the final cooking, brown the balls in a pan over moderately high heat and add the broccoli florets.
• Stir-fry until the broccoli is crisp-tender, then add in the sauce mix, stir until thickened, then serve while piping hot.