Beef Balls (Thit Bo Vien)
Grrrrrgh!
Course : Appetizers
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           plus one tablespoon nuocmam -- (vietnamese
                        fish sauce)
   1      tablespoon    plus 1 teaspoon potato starch
   1      teaspoon      baking powder
   1      teaspoon      sugar
     1/4  teaspoon      freshly ground black pepper
   2      pounds        trimmed boneless beef hind shank
   4                    garlic cloves -- crushed
   1      teaspoon      oriental sesame oil
                        vegetable oil -- for shaping
                        meatballs
 

Preparation:

1.In a shallow dish, mix the fish sauce, potato starch, baking powder, sugar and black pepper. 2.Slice the meat into 1/8-inch-thick pieces. Add to the marinade and mix well. Cover and refrigerate for at least 4 hours, or overnight. 3.Before proceeding, transfer the meat to the freezer for 30 minutes. Work with half of the beef at a time; do not overload the work bowl. 4.In a food processor, combine half of the beef with half of the garlic and sesame oil. Process to a completely smooth but stiff paste, about 3 minutes. Stop occasionally to scrape down the sides of the work bowl. The completed paste should spring back to the touch. 5.Transfer the paste to a bowl. Process the remaining beef, garlic and sesame oil the same way. 6.Rub some vegetable oil on one hand. Grab a handful of the meat paste and close your hand into a fist, squeezing out a small portion of the mixture, about 1 teaspoon, between your thumb and index finger. Keep rolling and squeezing the same portion between your thumb and index finger until you obtain a smooth rounded ball. Scoop out the meatball with an oiled spoon. Repeat until all of the paste is used. 7.Pour 1 inch of water into a wok or wide pot. Place a steamer rack or bamboo steamer over the water. Arrange the meatballs without crowding in a single layer on the rack. Cover and steam for 5 minutes. 8.Serve as an appetizer with chili sauce. These beef balls can also be added to a well-seasoned beef broth, sprinkled with chopped scallions and black pepper and served as a soup (noodles may be added). NOTE: These meatballs may be frozen. Thaw them thoroughly, then steam or simmer in boiling water until just heated through.