| | Directions | | 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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| Ingredients | | - |  | 1 pound 93%-lean ground beef |
| - | | 1 can water chestnuts, rinsed and finely chopped (5 to 6 5 ounce can) |
| - | | 2 teaspoons plus 1 tablespoon cornstarch, 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 (Chinese) cabbage |
| - | | 1 can straw mushrooms, rinsed (15 ounce can) |
| - | | 2 scallions, sliced (optional) |
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