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Beef Balls with Tangerine Peel

Tangerine peel (Photo by -Kj./flickr)

Tangerine peel (Photo by -Kj./flickr)

Serves 4.


2 pieces dried tangerine peel
2 tablespoons boiling water
500 g/1 lb minced beef
1 teaspoon salt
1/2 teaspoon crushed garlic
1/2 teaspoon sugar
1/2 teaspoon finely grated fresh ginger
2 tablespoons finely chopped spring onions (scallions), green leaves included
1 tablespoon Chinese rose wine, optional
1 tablespoon cornflour (cornstarch)
2 tablespoons cold water
1 egg white, beaten

1 tablespoon oil
1 small red capsicum (sweet pepper), diced
125 ml/4 fl oz/1/2 cup stock
1 tablespoon oyster sauce
1/2 teaspoon sugar
1 teaspoon cornflour (cornstarch)


Soak tangerine peel in water until soft, or hurry the process by
placing over low heat or in microwave for 1 minute. Mince the peel very
finely. Add to the beef together with the rest of the main ingredients.

Mix together well, folding in egg white last. Cover and chill for 30 minutes or longer, then form into 16 meatballs.

Heat half the oil in a wok or heavy non-stick frying pan. On high heat
stir-fry the diced capsicum for 1 minute. Remove from pan, heat
remaining oil and lightly brown the beef balls. Add stock, oyster sauce
and sugar, cover and simmer for 10 minutes. Add cornflour mixed with a
little cold water and stir until sauce thickens. Return red capsicum to
pan, toss to mix and serve with steamed rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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