Tangerine-Flavored Beef Balls (Ngao Yuk)

A Unique Flavor with Health Benefits Too

Tangerine-flavored beef balls, Ngao Yuk, is a signature dish of Cantonese dim sum. Adding just the right amount of dried tangerine peels gives the beef balls their unique and authentic Cantonese-style taste.

What are the health benefits of tangerine-flavored beef balls?

Dried tangerine peels have long been a part of traditional Chinese medicine, as they are believed to regulate the body’s vital energy (and in particular invigorate the function of the spleen!). When used in this dim sum recipe, the tangerine peels not only help to eliminate the odor of the cooked beef, but also add the namesake flavor. Don’t forget the water chestnuts, either! They are essential in creating the taste and texture of the beef balls.

Ingredients

14 ounces (400 grams) beef
3.5 ounces (100 grams) water chestnuts

Seasonings

2 peels dried tangerine peel
4 tablespoons (20 grams) ginger
2 teaspoons (10 milliliters) light soy sauce
1 tablespoons (10 grams) cornstarch
2 teaspoons (10 grams) table salt
1 teaspoons (5 milliliters) rice wine
3 roots green onion
ground pepper as desired/needed

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

Preparations

Trim any fat from the beef and discard, washing and mincing the remaining meat. Peel the water chestnuts, then wash and crush into smaller pieces. Soak the tangerine peels in water, and cut into pieces when softened. Peel, wash, and finely chop the ginger. Wash and chop the green onions. Dissolve one teaspoon of cornstarch in a small amount of water, stirring well to an even consistency.

How to make meatball mixture

To the ground beef, add the ginger, water chestnuts, tangerine peels, table salt, ground pepper, soy sauce, rice wine, and the remaining two teaspoons of cornstarch. Beat along the edge of the mixture in a constant direction. After the beef mixture reaches a gummy consistency, stir in the chopped green onions.

Tip: A few times throughout the beating process, add a small amount of water to the beef. The increased moisture content will help keep the beef from drying out and ultimately create a beef ball with a firmer texture.

How to form the meat into meatballs

Prepare a bowl of water and moisten one hand. Break off a piece of the ground beef mixture between the thumb and index finger, using a spoon to shape into a ball. Repeat this process and place each ball on oil paper in a bamboo steamer, making sure to space uniformly and leave a gap in between each beef ball.

When all beef balls are formed, sprinkle a small amount of the cornstarch and water mixture onto each one.

Tip: This will help keep the beef balls from drying out, and make them more tender to the touch.

Steam the meatballs

Add water to the food steamer as necessary, and place the beef balls inside once boiling. Cook for approximately 10 minutes.

Tip: Make sure to wait until the water in the steamer is boiling before placing in the beef balls. The high temperatures are necessary to produce beef balls of the desired tenderness.