-
1
In a shallow dish, mix the fish sauce, potato starch, baking powder, sugar and white pepper.
-
2
Slice the meat into 1/8-inch-thick pieces.
-
3
Add to the marinade and mix well.
-
4
Cover and refrigerate for at least 4 hours, or overnight.
-
5
Before proceeding, transfer the meat to the freezer for 30 minutes.
-
6
Work with half of the beef at a time; do not overload the work bowl.
-
7
In a food processor, combine half of the beef with half of the garlic and sesame oil.
-
8
Process to a completely smooth but stiff paste, about 3 minutes.
-
9
Stop occasionally to scrape down the sides of the work bowl.
-
10
The completed paste should spring back to the touch.
-
11
Transfer the paste to a bowl.
-
12
Process the remaining beef, garlic and sesame oil the same way.
-
13
Rub some vegetable oil on one hand, and grab a handful of the meat paste and close your hand into a fist, squeezing out a small portion of the mixture, about 1 teaspoon, between your thumb and index finger.
-
14
Keep rolling and squeezing the same portion between your thumb and index finger until you obtain a smooth rounded ball.
-
15
Scoop out the meatball with an oiled spoon, and repeat until all of the paste is used.
-
16
Pour 1 inch of water into a wok or wide pot, place a steamer rack or bamboo steamer over the water.
-
17
Arrange the meatballs without crowding in a single layer on the rack.
-
18
Cover and steam for 5 minutes.
-
19
Serve as an appetizer with chili sauce.
-
20
These beef balls can also be added to a well-seasoned beef broth, sprinkled with chopped scallions and white pepper and served as a soup (noodles may be added).
-
21
Note: These meatballs may be frozen.
-
22
Thaw them thoroughly, then steam or simmer in boiling water until just heated through.
