Steamed Beef and Roasted Rice


The popularity of this preparation, once unique to Sichuan, has spread to Beijing and to other parts of China over the years. In Beijing, where the dish is cooked in virtually the same way as it is in Sichuan, the Sichuan peppercorns have been replaced by cinnamon sticks. Rice-based coatings are also used in Hunan and Fujian, to cite just two more examples.



  • 3 tablespoons hoisin sauce
  • tablespoons Sichuan Peppercorn Oil
  • 2 tablespoons Shaoxing wine
  • tablespoons oyster sauce
  • 1 tablespoon white rice vinegar
  • ¾ teaspoon Red Oil
  • 4 teaspoons double dark soy sauce
  • tablespoons peeled and minced ginger
  • tablespoons minced garlic
  • 1 tablespoon sugar
  • Pinch of white pepper
  • 1 pound lean beef brisket
  • ¼ cup Roasted Rice
  • cup Superior Stock
  • 8 to 10 scallions, white portions only, cut on the diagonal into ¼-inch-thick pieces
  • cup finely sliced green portion of scallions


To make the marinade: In a small bowl, mix together all of the ingredients and reserve.

Cut the brisket across the grain into pieces inches long by 1 inch wide and 1 inch thick. Place the slices in a steamproof dish, pour the marinade over them, and mix well to coat the beef. Add the roasted rice and mix thoroughly. Add the stock and mix well. Add the white portions of scallions and mix well. Marinate the mixture, uncovered, in the refrigerator for 2 hours.

Place the dish of beef in a steamer, cover, and steam for 50 minutes, or until the beef is tender.

Turn off the heat. Remove the dish from the steamer, sprinkle the beef with the green portions of scallions and serve.