Beef Shanghai with Meatballs and Egg Noodles
Translated from Dutch, the language of the video.
Jeannette | Recepten + macro’s cooked this in a TikTok video, in Dutch. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by Andries Jongsma on SeeMeCook
A homemade version of Beef Shanghai with juicy ground beef meatballs, plenty of bell pepper and onion, egg noodles, and a sticky sauce made with soy sauce, oyster sauce, and sweet soy sauce. The meatballs rest in the refrigerator for at least two hours beforehand for extra flavor and firmness.
- Time
- 2 hours 45 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, soy, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Gehaktballetjes
- 10 g
- 50 g
- 6 g
- 2 g
- 30 g
- 15 g
Saus
- 30 g
- 30 g
- 15 g
- 5 g
- 3 g
- 30 g
Overig
- 14 g
- 6 g
- 150 g
- 150 g
- 110 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 1.44 kg before cooking, which is about 360 g per serving.
Steps
Make the sauce first. Mix the soy sauce, oyster sauce, sweet soy sauce, and sesame oil in a bowl.
Stir the cornstarch with the water until smooth, then mix it into the sauce. Set the sauce aside.
For the meatballs, mix the ground beef, finely ground rusk, egg, finely chopped garlic, ginger, dark soy sauce, and oyster sauce. Season with pepper and salt.
Shape the mixture into small meatballs, approximately the size of soup meatballs or a thumb. Cover them and let them rest in the refrigerator for at least 2 hours.
Cook the egg noodles according to the package instructions until tender. Drain and set aside.
Heat the olive oil in a large frying pan or wok over medium heat. If desired, use cooking spray for a lower-calorie preparation, or butter as an alternative.
Add the chilled meatballs and fry them until golden brown and cooked through all over. Turn them regularly so they brown evenly.
Add the thinly sliced onion and the pressed or finely chopped garlic. Fry along with the meatballs until the onion softens and the garlic becomes fragrant.
Add the strips of red bell pepper and green or yellow bell pepper. Stir-fry for a few minutes, until the peppers begin to soften but still retain some bite.
Stir the prepared sauce well once more so the cornstarch has not settled on the bottom. Add the sauce to the pan and toss everything thoroughly.
Heat the sauce briefly and let it thicken until it is glossy and coats the meatballs and vegetables in a sticky layer.
Add the cooked egg noodles. Mix gently but thoroughly until the noodles are completely combined with the sauce, vegetables, and meatballs.
Divide the dish among four bowls or plates. Garnish with the sliced scallions and, if desired, sesame seeds.
Notes
The creator states approximately 480 kcal, 16 g fat, 46 g carbohydrates, and 29 g protein per serving. The exact nutritional values may vary depending on the ground beef, noodles, sauces, and cooking fat used.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 530
- Protein
- 39 g
- Carbs
- 59 g
- Fat
- 16 g
- Fiber
- 5 g
Where the calories come from
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