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1
Slice meat thinly; mix with pepper, salt, cornstarch, oil, and baking powder.
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2
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.
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3
Remove from freezer and mince very fine in small quantities, or grind in a mortar.
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4
Boil 2 cups of water in a saucepan, then reduce to a simmer.
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5
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.
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6
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.
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7
Repeat method until all meatballs are finished.
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8
After all the meatballs are done, add 1 quart of water and 1 teaspoon of salt to the water and bring to a boil.
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9
Skim off the foam.
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10
Reduce the heat to low, add the beef balls to the stock and simmer for 3-5 minutes.
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11
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.
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12
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.
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13
Sip the soup and dip the meatballs into the bowls of dipping sauces.
