Label
All
0
Clear all filters

Rice-Powder Steamed Beef

粉蒸牛肉

Rate this recipe

Preparation info
  • Serves

    2

    with a crisp salad and light vegetable
    • Difficulty

      Easy

Appears in

By Irene Kuo

Published 1977

  • About

This is a marvelous Szechuan specialty. The tender meat is fluffily coated by a marinade-seasoned toasted rice powder. It is a subtly spicy dish. Unfortunately, rice powder is hard to get and is often rancid, but cream-of-rice cereal makes an excellent substitute. Serves 2 with a crisp salad and light vegetable, such as Stir-fried Celery, Spinach, or Chinese Cabbage. It also makes an excellent appetizer in a chafing dish, from which people may help themselves with toothpicks.<

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title