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Beef on Greens, Southern Style
|Beef on Greens, Southern Style|
1 pound coarsely ground beef
1/2 teaspoon salt
2 Tablespoons sesame oil
1 teaspoon sugar
2 Tablespoons lard
1 two-inch square of tangerine peel, fresh or dried and soaked, then minced
2 Tablespoons cornstarch
1 scallion, minced well
1/2 pound mustard greens
1. Stir beef, salt, sesame oil, sugar, and lard for about two minutes (the Chinese indicate doing so only in one direction).
2. Add tangerine peel, cornstarch, and scallions, and continue mixing just until well-blended. Then shape the meat into one-inch balls and set on a deep heat-proof plate Put plate in steamer over boiling water and steam for seven minutes, then remove the beef balls to a hot plate and cover them with another plate, to keep them warm.
3 Heat a wok, add the liquid remaining from the steamed beef balls, and add the mustard greens. Stir fry about three minutes or until wilted.
4. Remove the greens to a serving platter, and reduce the sauce in the wok to about three tablespoons after putting the beef balls on top of the greens. Pour the reduced sauce on top, and serve.