Name: Szechwan Rice Crumb Beef (粉蒸牛肉)
Yield: Yields 25–30 slices, enough to serve 2–3 as a main dish, 4–5 as part of a multicourse meal.
Cuisine: Chinese
Ingredients: 1 tablespoon Chinese rice wine or quality, dry sherry; ⅛ teaspoon five-spice powder; ½ teaspoon Roasted Szechwan Pepper-Salt; ½ teaspoon sugar; ⅛ teaspoon coarse kosher salt; 2–3 large cloves garlic, stem end removed, lightly smashed and peeled; ½ pound flank steak, trimmed of all fat and tough sinew (weight after trimming); 1 tablespoon black soy sauce; 1½–2 teaspoons Chinese chili sauce; ½ cup plus 1 tablespoon raw rice, short- or medium-grain recommended; 1 tablespoon thin (regular) soy sauce

Preparation info

Yields 25–30 slices , enough to serve
2–3
as a main dish .

Difficulty
Easy

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

Here is a Szechwanese wolf in sheep’s clothing—a dish of chili-marinated beef slices steamed in a coating of toasted rice. It is easy and impressive, ideal for the occasional cook, the busy one, or someone new to Chinese cooking.

For do-ahead flexibility, one could not ask for more. The beef may be marinated days in advance, then steamed, refrigerated, and resteamed before serving. Extending the process only tenderizes the beef. Moreover, the food processor wil