When ordinary meatballs won’t do and you are looking for something a little more interesting.


  • Meatballs

  • 500 g premium beef mince

  • Half teaspoon Chinese five spice powder

  • 1 egg

  • 1 tabs soy sauce

  • 2 finely chopped shallots

  • 2 tabs finely chopped coriander

  • Quarter cup cornflour

  • 2 tabs peanut oil

  • Sauce

  • 1 tabs oyster sauce

  • Tabs palm sugar grated

  • Tabs soy sauce

  • Quarter cup beef stock

  • 1 teas arrowroot mixed with enough water to make a paste.

  • Vegetables

  • 1 tabs peanut oil

  • 2 cups shredded chinese cabbage

  • 4 baby buk choy (washed and cut into halves lengthways)

  • 1 capsicum cut into strips

  • Quarter cup vegetable stock


  • 1.

    In a bowl mix the mince, five spice powder, egg, soy sauce, finely chopped shallots and coriander. Form into small meat balls, roll in cornflour and place on a plate. Refrigerate for 15 minutes.

  • 2.

    Heat peanut oil in a skillet until hot and fry the meatballs until brown on all sides. Remove from skillet and keep warm in the oven.

  • 3.

    For the sauce, mix the oyster sauce, palm sugar, soy sauce and beef stock and heat in a small saucepan until bubbling. Blend in the arrowroot to thicken. The sauce is just enough in quantity to coat the meatballs and make them glossy.

  • 4.

    In a wok heat the oil. Add the chopped vegetables and stir. Pour in the vegetable stock and allow to steam for 2 to 3 minutes only.

  • 5.

    Serve the meatballs on a bed of the vegetables.


Steamed rice is an excellent accompaniment.

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Posted by TraceyReport
sounds really yummy and quick and easy to do after work