Sichuan-Style Steamed Beef


Preparation info

    • Difficulty


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.


  • 450 g (1 lb) sirloin steak, cut into thin strips
  • 200 g (7 oz/½ cup) ground roast rice
  • 1 tablespoon chopped coriander (cilantro) leaves
  • 2 spring onions (scallions), chopped
  • 2 teaspoons sesame oil


    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 single layer, directly onto the slotted base of a large bamboo steamer, cover with the lid and steam for 20 minutes. Sprinkle the coriander and spring onions over the steak and steam for another minute.

    Remove from the heat. You can transfer to a plate or serve directly from the bamboo steamer, drizzled with the sesame oil.