Szechuan Braised Meatballs

By EricS52

We braise these spicy beef meatballs and Chinese cabbage in a bit of beef broth. Make it a meal: Ladle over brown rice or noodles with steamed broccoli and carrots on the side.

Ingredients

• Ingredients
• Prep: 15 minutes | Cook: 20 minutes | Total Time: 35 minutes
• 1 pound
• 93 %-lean ground beef
• 1 5-6 ounce can
• water chestnuts, rinsed and finely chopped
• 2 teaspoons
• cornstarch, plus 1 tablespoon, divided
• 1/2 teaspoon
• five -spice powder
• 1/4 teaspoon
• salt
• 1 cup
• reduced-sodium beef broth
• 4 teaspoons
• canola oil, divided
• 2 cloves
• garlic, minced
• 1/2 teaspoon
• crushed red pepper, or to taste
• 1/4 cup
• Szechuan sauce
• 4 cups
• shredded napa cabbage
• 1 15-ounce can
• straw mushrooms, rinsed
• 2 2
• scallions, sliced, optional

Preparation

Step 1

Instructions

1.Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
2.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.
3.Add the remaining 2 teaspoons 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).