Life Food & Drink

Monday 19 March 2018

Steamed beef and coriander balls

Gok Wan

The beauty of dim sum is that you get the opportunity to travel thousands of miles across Asia in one mealtime -- just order as much as you like and revel in a journey of the tastebuds.

These beef balls can be made in advance and steamed to order when you are ready to eat.

Simply store them, covered in cling film, in a single layer on a tray or plate in the fridge for up to two days.

Serve with two or three other dim sum dishes, or on their own as a super-healthy and tasty snack. A classic dim sum treat. Serves four to six.

Preparation time: 15 minutes. Cooking time: 10-15 minutes.


500g minced beef

3cm piece fresh ginger, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

Small bunch of fresh coriander, leaves and stalks finely chopped

Pinch of Chinese five-spice powder

1½ tbsps light soy sauce

1½ tbsps Shaoxing rice wine or dry sherry

Salt and ground white pepper

1 carrot, peeled and chopped into roughly 1cm-thick rounds To serve Chinese chilli oil

Light soy sauce


Put the minced beef, ginger, garlic, coriander, five-spice powder, soy sauce and Shaoxing rice wine into a bowl and mix together, using your hands.

Squeeze the mixture together to break down the minced beef. Mix well and season generously with salt and pepper.

Form the mixture into walnut-sized balls, using your hands. You can oil your hands with groundnut oil first, if you like.

Place the balls on to a slice of carrot, then put on a plate and chill in the fridge for 30 minutes to firm up, if you have the time.

Place the carrot slices and beef balls directly into a bamboo steamer basket.

Place the steamer over a wok of boiling water, ensuring that the base of the steamer does not touch the water.

Steam for 10 minutes, or until the beef balls are cooked through and firm -- steam them in batches if necessary.

Remove the steamer from the wok, being careful to keep any cooking juices off the plates.

Serve immediately, while still steaming hot, with Chinese chilli oil and soy sauce for dipping.

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