Chinese Beef Recipes - Meat Balls with Sweet and Sour Sauce Recipe

Ingredients

• 450 g/1lb minced (ground) beef

• 1 onion, finely chopped

• 25 g/1 oz water chestnuts, finely chopped

• 15 ml/1 tbsp soy sauce

• 15 ml/1 tbsp rice wine or dry sherry

• 1 egg, beaten

• 100 g/4 oz/1/2 cup corn-flour (cornstarch)

• oil for deep-frying

For the sauce

• 15 ml/1 tbsp groundnut (peanut) oil

• 1 green pepper, cubed

• 100 g/4 oz pineapple chunks in syrup

• 100 g/4 oz mixed Chinese sweet pickles

• 100 g/4 oz/1/2 cup brown sugar

• 120 ml/4 fl oz/1/2 cup chicken stock

• 60 ml/4 tbsp wine vinegar

• 15 ml/1 tbsp tomato puree (paste)

• 15 ml/1 tbsp corn-flour (cornstarch)

• 15 ml/1 tbsp soy sauce

• salt and freshly ground pepper

• 45 ml/3 tbsp shredded coconut

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Method:

1. Mix together the beef, onion, water chestnuts, soy sauce and wine or sherry. Shape into small balls and roll in beaten egg then in corn-flour.

2. Deep-fry in hot oil for a few minutes until browned. Transfer to a warmed serving plate and keep them warm.

3. Meanwhile, heat the oil and stir-fry the pepper for 2 minutes. Add 30 ml/2 tbsp of the pineapple syrup, 15 ml/1 tbsp of the pickle vinegar, the sugar, stock, wine vinegar, tomato puree, corn-flour and soy sauce.

4. Stir well, bring to the boil and simmer, stirring, until the mixture clears and thickens. Drain the remaining pineapple and pickles and add them to the pan.

5. Simmer, stirring, for 2 minutes. Pour over the meatballs and serve sprinkled with coconut.