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Hong Kong Style Steamed Beef Balls

Name: Hong Kong Style Steamed Beef Balls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: cantonese
Ingredients: fresh beef; fatty pork mince; water chestnut; cilantro; scallion; cornstarch water; Salt; MSG; sugar; chicken powder; fried bean curd skin

groups4 servingsspeedMediumcountertopsPrep: 30 minsskilletCook: 15 minsscheduleTotal: 45 minsoutdoor_grillSteamed

Allergens:warningSoywarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

Active Cooking

00:02:22

warningStay safe

Wash hands thoroughly after handling raw beef to prevent cross-contamination.

Place 500g of fresh beef in a bowl and knead and beat it vigorously by hand until it becomes sticky and forms a paste, gradually adding 150ml of cornstarch water in batches to ensure the water is fully absorbed by the beef.

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Watch out

Add cornstarch water in small batches

otherwise, adding too much at once will prevent proper absorption and make the meat watery

Ingredients:fresh beef (500 g)cornstarch water (150 ml)

Tools:mixing bowl

Active Cooking

00:04:12

Add 5g salt, 10g MSG, 15g sugar, and 3g chicken powder into the beef paste, mix thoroughly according to the ratio until the seasonings are fully incorporated.

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Watch out

The seasoning ratio must be accurate

otherwise, it will affect the savory-sweet flavor of the beef balls

Ingredients:Salt (5 g)MSG (10 g)sugar (15 g)chicken powder (3 g)

Tools:mixing bowl

Active Cooking

00:07:51

warningStay safe

Wash hands thoroughly after handling raw pork to prevent cross-contamination.

Add 100g of fatty pork mince into the beef paste and gently knead and mix until well combined, making the beef balls richer and more juicy.

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Watch out

Add fatty pork only after the beef is fully formed into a paste

otherwise, it will ruin the springy texture

Ingredients:fatty pork mince (100 g)

Tools:mixing bowl

Active Cooking

00:08:14

Finally, add 20g of chopped cilantro and 30g of chopped scallions, gently mix them into the beef paste to ensure even distribution.

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Watch out

Do not overmix after adding herbs

otherwise, the vegetables will release water and ruin the meat structure

Ingredients:cilantro (20 g)scallion (30 g)

Tools:mixing bowl

Preparation

00:09:05

Prepare several small plates, spread 50g of fried bean curd skin at the bottom of each, then squeeze the beef paste into balls by hand and place three beef balls on each plate.

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Watch out

Keep the beef balls uniform in size

otherwise, they will cook unevenly when steaming

Ingredients:fried bean curd skin (50 g)

Tools:small plate

Active Cooking

00:10:28

warningStay safe

Be careful of steam burns when opening the steamer lid, and use oven mitts when handling hot plates.

Place the plates with beef balls into a steamer, cover with the lid, and steam on high heat for 10 to 15 minutes until the beef balls are fully cooked through.

local_fire_departmentSteam on high heat for 10 to 15 minutes

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Watch out

The water in the steamer must be boiling before putting them in

otherwise, steaming too long will make the meat tough

Tools:steamer pot