- 4
Ingredients
- 1 lb. 93percent-lean ground beef
- 1- 5 to 6 oz. can water chestnuts, rinsed and finely chopped
- 2 tsp. plus 1 tbsp. cornstarch, divided
- 1/2 tsp. five-spice powder
- 1/4 tsp. salt
- 1 c. reduced-sodium beef broth
- 4 tsp. canola oil, divided
- 2 cloves garlic, minced
- 1/2 tsp. crushed red pepper, or to taste
- 1/4 c. Szechuan sauce
- 4 c. shredded napa (Chinese) cabbage
- 1- 15 oz. can straw mushrooms, rinsed
- 2 scallions, sliced (optional)
Preparation
Step 1
Gently mix beef, water chestnuts, 2 teaspoon cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoon each to make 1 1/2 inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth. Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate. Add the remaining 2 teaspoon oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using).