Sichuan Steamed Beef Coated with Ground Rices

Name: Sichuan Steamed Beef Coated with Ground Rices
Yield: Serves 4–6 with 2–3 Other Dishes
Cuisine: China
Ingredients: 15 ml (1 tbsp) or more hot soy bean paste; 45 ml (3 tbsp) peanut or vegetable oil; 30 ml (2 tbsp) fermented black beans mashed with 15 ml (1 tbsp) Shaoxing wine or medium dry sherry; 15 ml (1 tbsp) Shaoxing wine or medium dry sherry; 45 ml (3 tbsp) juice from red bean curd cheese jar; 15 ml (1 tbsp) thick or dark soy sauce; 10 ml (2 tsp) thick or dark soy sauce; 7.5 ml (1½ tsp) ginger juice or puréed ginger; 22.5 ml (1½ tbsp) sesame oil; 2–3 branches coriander leaves, trimmed and torn up roughly, or 3–4 spring onions, trimmed and cut into small rounds; 90 ml (6 tbsp) water; 90 ml (6 tbsp) roasted ground two rices; 450–550 g (1–1¼ lb) beef, rump or skirt best, trimmed; 2.5 ml (½ tsp) roasted ground Sichuan peppercorns

Preparation info

Serves
4–6
with 2–3 Other Dishes

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

In the 1980s when I first visited Chengdu, the capital of Sichuan province, I was enchanted by the scene of tall stacks of bamboo steamers staring at me from the front, open kitchen of taverns and food stalls. The whiff of aroma that escaped with the steam and the small size of these baskets – no more than 6.5 cm (2½ i

Ingredients

Asia
China
Sichuan
Chengdu
Main course

Ingredients

Method