| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 4 | Servings |
INGREDIENTS
| Sweet-and-pungent sauce | ||
| 1 | lb | Lean beef |
| 1 | Egg | |
| 2 | T | Flour |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
| Oil for deep-frying |
INSTRUCTIONS
Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent Sauce" #1 or #2 or "Possible" or "Typical" Combinations recipes). Remove fat and tendons from beef; then mince or grind. Form into walnut-size balls. Beat egg lightly and blend with flour, salt and pepper to a smooth batter. Dip beef balls in batter to coat. Meanwhile heat oil to smoking. Add beef balls a few at a time and deep-fry until golden. Drain on paper toweling. Reheat the sweet-and-pungent sauce. Stir in beef balls only to heat through. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 332
Calories From Fat: 228
Total Fat: 24.7g
Cholesterol: 131.6mg
Sodium: 386.8mg
Potassium: 317.8mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: 22g