Chinese Beef Ball Recipe

• 1lb ground beef
• ½ teaspoon salt
• 1 egg
• ½ teaspoon ground black pepper
• 3 garlic cloves (minced)
• 1/2 teaspoon red pepper flakes
• ¼ cup finely chopped green onions
• ½ cup cornstarch
• oil (for frying)

Sauce-

• 1 cup beef broth
• 1 tablespoon Chinese rice wine
• 2 ½ tablespoons soy sauce
• ½ tablespoon sugar
• ½ teaspoon chicken bouillon
• ¼ cup water
• 1 tablespoon cornstarch
• 1 small onion (diced)
• 1 large carrot (peeled and diced)
• 1 small green pepper (seeded and diced)
• 1 tablespoon oil

1. In a large bowl combine ground beef, salt, ground black pepper, egg, garlic, crushed red pepper and green onion. Mix well using your hands. Place the ½ cup of cornstarch onto a plate. One at a time, roll some of the meat mixture into a small meatball and roll in a cornstarch. Repeat until all of the beef mixture is gone.
2. Heat oil in a deep fryer to 375 degrees F. Deep fry the meatballs in batches until golden brown and fully cooked (the internal temperature has reached 165 Degrees F.). Drain on a plate lined with paper towels.
3. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add carrots, onion, and green pepper and stir fry for 1 minute. Add beef broth, wine, soy sauce, sugar, and chicken bouillon. Bring to a boil. Reduce heat and simmer. Add the cooked meatballs to the sauce in the wok. Mix ¼ cup of cold water with 1 tablespoon of cornstarch in a small bowl and pour into the wok while stirring. Simmer until the mixture is thick and heated through.