Homemade Beef Tendon Balls (牛筋丸) — Bouncy & Flavorful

Prep:11 min

Cook:11 min

Serves:2–4

Difficulty:Medium

If you've ever had beef balls in a Chinese noodle soup and marveled at their impossibly bouncy texture — the kind that literally bounces when dropped on a table — then you know the magic of properly made beef balls. This recipe includes tender pieces of beef tendon within each ball, adding a luxurious, gelatinous bite that's prized in Chinese cuisine.

Beef tendon balls originate from the Chaoshan (潮汕) region of Guangdong province, famous for their beef ball soup. Chaoshan beef balls are pounded by hand, creating a springy texture that machine-ground balls can never replicate. These balls are so culturally significant that the movie 'Shaolin Soccer' features a memorable scene about their incredible bounciness.

Ingredients

• 1 lb beef (sirloin or chuck), partially frozen and cubed
• ¼ lb cooked beef tendon, diced small
• 2 tablespoons ice water
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• ½ teaspoon baking soda
• 2 tablespoons cornstarch
• ½ teaspoon white pepper
• 1 teaspoon sesame oil
• For serving: broth, noodles, scallions, cilantro

Instructions

1
Partially freeze the beef for 30 minutes — this makes it easier to process and results in a bouncier texture. Cut into 1-inch cubes.
2
Process the beef in a food processor in short pulses until you get a rough paste. Don't over-process — you want some texture remaining. Alternatively, hand-chop the beef with two cleavers for the most authentic texture.
3
Transfer the beef paste to a bowl. Add ice water, fish sauce, soy sauce, sugar, baking soda, cornstarch, white pepper, and sesame oil.
4
Now comes the critical step: throw and slap the meat mixture against the inside of the bowl repeatedly for 5-7 minutes. This develops the protein structure and creates the characteristic bouncy texture. The mixture should become sticky and cohesive.
5
Fold in the diced cooked beef tendon pieces. Mix gently so they're evenly distributed.
6
Wet your hands with cold water. Squeeze the meat mixture through your fist to form balls about 1.5 inches in diameter. Use a spoon to scoop each ball into a pot of gently simmering water (around 160°F).
7
Poach the balls at a gentle simmer (never a rolling boil) for 8-10 minutes until they float to the surface and are cooked through.
8
Serve in hot broth with noodles, or cool and store for later use. They freeze beautifully for up to 3 months.

Pro Tips

💡The slapping/throwing step is not optional — it's the entire secret to bouncy beef balls.
💡Cold ingredients and equipment (chill the bowl) help develop the right texture.
💡Don't boil the water when poaching — this would make the balls crack and lose their smoothness.
💡Baking soda helps tenderize and gives an extra springy texture, but don't add more than specified.

Serving Suggestions

Serve in a clear beef broth with rice noodles, bean sprouts, and fresh herbs for a classic Chaoshan beef noodle soup. They're also delicious threaded onto skewers and grilled, or added to hot pot. Don't forget a side of chili garlic sauce for dipping.