Sichuan-Style Steamed Beef

Name: Sichuan-Style Steamed Beef
Cuisine: China
Ingredients: 1 tablespoon peanut oil; 450 g (1 lb) sirloin steak, cut into thin strips; 1 tablespoon fermented black beans; 1 tablespoon dark soy sauce; 2 spring onions (scallions), chopped; ½ teaspoon Sichuan peppercorns, crushed; 1 tablespoon hot bean paste; 2 tablespoons shaoxing; 1 tablespoon chopped coriander (cilantro) leaves; 2 teaspoons sesame oil; 200 g (7 oz/½ cup) ground roast rice

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This dish is easy but a real show stopper. For extra effect, cook it in a bamboo steamer that you can take straight to the table. I love the texture of the rice-coated beef. Having a steamed dish as part of a shared table will really take the pressure off you in the kitchen as they’re generally easy to prepare.

Ingredients

450 g (1 lb) sirloin steak, cut into thin strips
200 g (7

Asia
China
Side dish
Spicy

Method

To make the marinade, mix together the soy sauce, black beans, shaoxing, bean paste, peppercorns and peanut oil. Add the steak and leave for 30 minutes.

Add the ground roast rice and mix to coat the steak well, then stir in 4 tablespoons water. Put the steak strips, in a sin