HK Style Satay Beef Balls
Perfect as a snack, appetizer, or part of a dim sum platter, these beef balls capture the essence of Hong Kong flavors with a modern, indulgent twist.
Ingredients
Equipment
Instructions
- Mix the beef with all the beef marinade ingredients, except for the water.
- Add water slowly, mix until the beef has absorbed the water, and repeat. Let it rest for 15 minutes.
- To make the sauce, sauté the onions and garlic until they are golden and soft.
- Mix all remaining sauce ingredients and pour into the onion mixture.
- Cook until thickened, then add more water to achieve your desired thickness, and set aside.
- In a separate pan, sauté the beef until golden brown over high heat, ensuring no excess liquid is released from the meat.
- Add satay sauce to the beef (or add beef balls to the sauce) and stir until well combined.
- For meatballs, cook for 10 minutes at a low simmer.
- Cook udon or Konjac noodles and make a clear broth with a 1:1 ratio of chicken stock and water.
- Dont forget to add some green vegetables for extra texture and crunch!
Macros
Estimate for :
8 meatballs and 3 tbs of sauce
Calories: 296, Protein: 15g, Fat: 12, Carbs: 14g
200g Lean Beef (raw) with 3 tbs of sauce:
Calories: 370, Protein: 49, fat: 11g, carbs: 14g
