Jiangsu Style Red Braised Beef Meatballs
with Sticky Oyster Sauce Glaze and Stir-Fried Veg
- Wheat
- Cereals containing gluten
- Molluscs
- Soya
These Lion's Head style meatballs are inspired by the Jiangsu classic. They are blended with mushrooms, ginger and spices for a delicate texture, then gently simmered in a rich, sweet and savoury 'red braising' glaze.
Ingredients
2 unit(s)
Garlic Clove
160 grams
Green Beans
1 unit(s)
Onion
120 grams
Sliced Mushrooms
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
50 grams
Oyster Sauce
(Contains: Cereals containing gluten, Molluscs, Soya, Wheat)
1 sachet(s)
Chinese Five Spice
15 grams
Ginger Puree
240 grams
British Beef Mince
150 grams
Jasmine Rice
10 grams
Cornflour
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
½ tsp
Sugar
300 milliliter(s)
Water for the Rice
1 tbsp
Honey
250 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Meanwhile, peel and grate the garlic (or use a garlic press).
Trim the green beans, then cut into thirds. Halve, peel and chop the onion into 1cm chunks.
Finely chop a third of the sliced mushrooms.
In a large bowl, combine the finely chopped mushrooms, breadcrumbs and sugar (see pantry for amount). Add in half the oyster sauce, half the Chinese Five Spice, half the ginger puree and half the garlic.
Add the beef mince, season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the onion, green beans and remaining mushrooms. Stir-fry until the veg has browned, 10-12 mins.
Meanwhile, in a small jug, combine the cornflour, soy sauce, honey and water for the sauce (see pantry for amount) with the remaining oyster sauce. Mix well.
Once the veg has browned, add the remaining Chinese Five Spice, garlic and ginger puree. Fry until fragrant, 1 min more.
Once fragrant, pour in the cornflour mixture and bring to a boil. Stir in the cooked meatballs and simmer until tender and the sauce has thickened, 5-6 mins.
When everything's ready, fluff up the rice and share between serving bowls.
Top the rice with the meatballs and veg and spoon over the sauce.
Sprinkle over the spring onion to finish.
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