Steamed Rice-Flour Beef in a Bamboo Steamer
A traditional Hu (Shanghai) steamed dish. Beef is marinated with stir-fried rice flour prior to steaming, then finished with a drizzle of scallion oil to boost its fragrance.
Ingredients
beef (tendons removed, sliced thin against the grain)
250 g
toasted rice flour
40 g
leafy greens (for lining the steamer)
100 g
chopped scallions
3 g
minced ginger
3 g
sweet bean paste
50 g
Pixian doubanjiang (broad bean chili paste)
10 g
soy sauce (for marinating)
to taste
sugar (for marinating)
to taste
Sichuan peppercorn powder (for marinating)
to taste
chili powder (for marinating)
to taste
Shaoxing wine (for marinating)
to taste
sesame oil (for scallion oil)
to taste
Instructions
1
Marinate the Beef
Remove the tendons from the beef and slice it thinly against the grain. Combine with sweet bean paste, Pixian doubanjiang, Shaoxing wine, soy sauce, sugar, Sichuan peppercorn powder, chili powder, and toasted rice flour, and mix until evenly coated.
2
Steam
Line the bottom of a bamboo steamer with the leafy greens, spread the marinated beef over them, and steam over high heat until fully cooked.
3
Finish
Stir the sesame oil with the chopped scallions to make a scallion oil, drizzle it over the beef, and serve directly in the bamboo steamer.
