D'Open Kitchen

COOKING FOR THE SOUL

Steamed Beef Balls (Ngao Yuk)

Name: Steamed Beef Balls (Ngao Yuk)
Prep time: 20 min
Cook time: 20 min
Ingredients: 450 g minced beef; pinch baking soda; 1/3 tsp dried citrus peel; 3 tsp cornstarch; 1/2 cup cold water; 2 tsp vegetable oil; pinch white pepper; 1/4 tsp salt; 1/2 tsp chicken bouillon; 1/2 tsp sugar; 1 tsp oyster sauce; a few drops sesame oil; Bunch watercress

Recipe by

Trish yee

Step into our kitchen and uncover the heartfelt essence of our treasured recipe for Steamed Beef Balls, lovingly known as Ngao Yuk. These delightful morsels hold not just flavors, but stories that have woven themselves into the tapestry of our family gatherings. Imagine a blend of finely minced beef, vibrant aromatics, and a medley of seasonings, all meticulously shaped into tender orbs of goodness.

In the heart of our culinary tradition, making Ngao Yuk isn't just about creating a dish; it's about reliving memories. As we steam these beef balls, the gentle hiss of steam becomes a symphony that accompanies tales of laughter, shared moments, and the joy of togetherness. Each bite encapsulates the love and dedication that have been passed down through generations, a nod to the past and a promise for the future.

As you prepare and savor these Steamed Beef Balls, you're joining us on a personal journey. Let the aroma take you back to cozy kitchens and fond conversations. Let the flavors transport you to a place where recipes are more than ingredients – they're an invitation to be part of something greater. Embrace this experience, create your own stories, and let our family recipe become a cherished part of yours.

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Prep Time 20

Cook Time 20

Course Snack

Cuisine Chinese, Dim Sum

Ingredients

450 g minced beef
pinch baking soda
1/3 tsp dried citrus peel
3 tsp cornstarch
1/2 cup cold water
2 tsp vegetable oil
pinch white pepper
1/4 tsp salt
1/2 tsp chicken bouillon
1/2 tsp sugar
1 tsp oyster sauce
a few drops sesame oil
Bunch watercress

Instructions

Add baking soda to beef and mix well. Let stand for 3 or 4 hours in fridge. Then soak citrus peel in warm water until soft. Drain and mince finely. (Guide Note: Dried citrus peel or dried tangerine peel can be purchased in Chinese/Asian markets. If you use fresh citrus peel, the orange flavor will be stronger.)
Pick up beef in hand and form into a large ball. Then throw the beef with some force into a large bowl 10 or so times. This makes the beef less crumbly when cooked. Alternatively, you can add a beaten egg to the mixture.
Dissolve cornstarch in cold water. Stir well and add to beef.
Add minced citrus peel, oil, white pepper, salt, chicken bouillon, sugar, sesame oil and optional egg, leaving oyster sauce until last.
Form beef balls of about 2 tablespoons of beef in your cupped hands and roll lightly.
Line a large dish with lots of watercress. Put beef balls on top. If you're using small dishes, the beef can be steamed in batches.
Steam on high heat for 8 minutes after water has come to a boil.
Serve with a soy/maggi sauce mixture.

Keyword dim sum

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.