Cantonese Steamed Beef Balls (Ngao Yuk)

8+ hrs (mostly chilling)Makes 9 large beef balls

Tender, bouncy steamed beef balls made with alkaline water and water chestnut flour, studded with pork fat and watercress, served on a bed of softened dried beancurd.

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prepBring steamer water to a boil
450 g lean ground beef (93% lean)	Beat beef & salt, add baking soda water in thirds, beat 12 min total	Chill beef mixture 8–12 hrs overnight				Serve warm, drizzle with Worcestershire sauce
2 g baking soda
130 ml water
2 g dried Mandarin peel	Soak mandarin peel 20 min, scrape white part, dice fine	Beat peel, pork fat, green onion, alkaline water into beef 15 min	Add seasonings & slurry to beef in thirds, beat 10 min until paste-like	Fold watercress into beef mixture	Chill beef mixture 2 hrs or overnight
80 g pork fat	Dice pork fat fine
1 stalk green onion, finely chopped
1/2 tsp alkaline water / kan sui
1 Tbsp soy sauce
1 Tbsp sesame oil
2 tsp sugar
2 tsp salt
1/2 tsp ground white pepper
60 g water chestnut flour	Whisk water chestnut flour & water
100 ml water
200 g watercress, blanched, squeezed & finely chopped	Blanch watercress 2–3 min, squeeze dry, chop fine
Dried beancurd, for lining	Soak beancurd until soft, drain, line plate	Form 9 balls (100 g each), place on beancurd	Steam 20 min on high until no pink remains
2 Tbsp oil
Worcestershire sauce, for serving
Water, for steaming

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