Beef Balls

A delicious mushroom dish for any occasion!

You need first-class beef fillet for it – for the balls the meat is namely not chopped, but finely cut into wafer-thin slices, marinated and then pressed together into balls. Thus, the structure is preserved. Therefore, it is important that the meat is tender and melts in your mouth.

1. blanch (scald) the mushrooms with boiling hot water and soak for half an hour. Then, remove the hard feet of the cloud ear mushrooms and the stems of the tongu mushrooms. Chop the mushrooms into small pieces.

Cut the meat into very thin slices with a sharp kitchen knife. Then roll out each slice between two sheets of cling film from scratch to make it even thinner.

In a baking bowl, mix minced garlic, ginger, mushrooms, pepper, salt, sugar, soy sauce, sherry, cornstarch, 1 tbsp each neutral and sesame oil. Turn meat slices well in it to the other side so that they are coated all over with marinade and let them marinate for at least 1/2 hour.

In the meantime, chop the whites of the scallions very finely and cut the greens into inch-long pieces. Pluck the coriander leaves from the stems. 5.

Mix the white of the spring onions with the slices of meat. Form the meat slices into balls, always including a little of the mushrooms and seasoning ingredients.

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