Ingredients Jump to Instructions ↓

  1. 1 pound(s) 93%-lean ground beef

  2. 1 can(s) (5- to 6-ounce) water chestnuts , rinsed and finely chopped

  3. 2 teaspoon(s) cornstarch

  4. 1/2 teaspoon(s) five-spice powder (see Tips & Techniques)

  5. 1/4 teaspoon(s) salt

  6. 1 cup(s) reduced-sodium beef broth

  7. 1 tablespoon(s) cornstarch

  8. 4 teaspoon(s) canola oil , divided

  9. 2 clove(s) garlic , minced

  10. 1/2 teaspoon(s) crushed red pepper , or to taste

  11. 1/4 cup(s) Szechuan sauce (see Tips & Techniques)

  12. 4 cup(s) shredded napa (Chinese) cabbage

  13. 1 can(s) (15-ounce) straw mushrooms , rinsed

  14. 2 scallions , sliced

Instructions Jump to Ingredients ↑

  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. 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 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).


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