Steamed Beef Roll

Name: Steamed Beef Roll
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 300 g Beef (cleaned, tendons removed, minced into fine paste); 50 g Mushrooms (stems removed, cleaned, finely chopped); 50 g Water-soaked wood ear mushrooms (stems removed, cleaned, finely chopped); 100 g Canned bamboo shoots (finely chopped); 100 g Glutinous rice (mixed with filling); 50 g Scallions (peeled, cleaned, finely chopped); 12 Eggs (beaten, mixed with starch and salt, spread into thin crepes); 10 g Refined salt; 40 g Peanut oil (for stir-frying filling and greasing the pan); 50 g Starch (for thickening sauce and egg mixture); 1.5 g MSG (original text specifies 1.5 g); 20 g Chili sauce (for dipping); 20 g Sesame oil (drizzled over filling)

Steamed Beef Rolls is a Korean-style dish made by wrapping a filling of beef, mushrooms, and glutinous rice in egg crepe, then steaming. It has a bright, vibrant color and a soft, glutinous, delicious texture.

1h 0m

Easy

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Ingredients

Beef (cleaned, tendons removed, minced into fine paste) 300 g

Mushrooms (stems removed, cleaned, finely chopped) 50 g

Water-soaked wood ear mushrooms (stems removed, cleaned, finely chopped) 50 g

Canned bamboo shoots (finely chopped) 100 g

Glutinous rice (mixed with filling) 100 g

Scallions (peeled, cleaned, finely chopped) 50 g

Eggs (beaten, mixed with starch and salt, spread into thin crepes) 12

Refined salt 10 g

Peanut oil (for stir-frying filling and greasing the pan) 40 g

Starch (for thickening sauce and egg mixture) 50 g

MSG (original text specifies 1.5 g) 1.5 g

Chili sauce (for dipping) 20 g

Sesame oil (drizzled over filling) 20 g

Instructions

Prepare the Beef Filling

Clean the beef, remove tendons, and mince into a fine paste. Remove stems from mushrooms and clean; trim stems from water-soaked wood ear mushrooms and clean; peel and clean scallions. Finely chop all these ingredients along with the canned bamboo shoots. Heat peanut oil in a wok to medium-low heat, add the minced beef and stir-fry, then add the chopped mushrooms, wood ear mushrooms, bamboo shoots, and scallions, stir-frying for a few times. Add MSG, drizzle with sesame oil, thicken the mixture with starch, then mix in glutinous rice to make the filling, and set aside.

Make the Egg Crepes

Crack the eggs into a bowl, beat with chopsticks until smooth, add starch and beat again to combine, then add salt and mix well. Heat the wok, pour in a small amount of oil to grease the pan, pour the egg mixture one by one to spread into thin crepes. Once cooked, transfer the crepes to a cutting board and cut each one into 4 pieces.

Shape and Steam

Wrap the filling with the egg crepes, roll into long strips, trim the uneven ends, and place the rolls neatly upright in a steamer basin. Place the basin in a steamer and steam over high heat for 30 minutes, then remove from the steamer.