Steamed Beef

Name: Steamed Beef
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g beef; 100g Rice; 1 head Single garlic; 2 pieces Shallots; 2 pieces parsley; 1 piece star anise; 2 pcs Dried red chili; 3g Tangerine peel; 3g Cinnamon; 3g pepper; Some The red oil of Pixian Doubanjiang; a little salt; Some Chopped pepper; Some Minced pepper; Some Oyster sauce; Some starch

by Leyla REIRA

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Today's steamed beef. Ever since I have eaten it on the streets of Chengdu, I feel that it is the kind of taste that is so delicious that you must not miss it when you go to the local area. Although steamed vegetables are not a unique cooking method in Sichuan. But when this cuisine arrives in Sichuan, it seems a bit unique in terms of taste! After selecting the good beef fascia, it is steamed until it becomes crispy and crispy, and then dipped in a salty and spicy sauce. I imagine how appetizing and delicious if a small cage is served before a meal!

The steamed beef shared today seems to be a little more refined, but if you have a dinner at home, you can make a big bowl full, spread taro or potatoes on the surface, and steam slowly over the water. Let these high-starch side dishes soak up the butter and spices. After being steamed, they are buckled into a semicircle on the plate. Some friends will praise it as a delicious and refreshing hard dish!

Steamed Beef

1. The main materials are ready;

2. First make handmade rice noodles. Heat in an empty wok, turn to a low heat, and stir-fry the rice, star anise, cinnamon, tangerine peel, peppercorns, and dried chili;

3. I counted the time with a stopwatch, and stir-fried for 5 minutes on low heat, until the rice grains turned brown and turned off the heat;

4. After the fried rice has cooled, discard the spices, put the rice into a food processor, add a little salt and crushed black pepper to make granular rice noodles;

5. Then process the beef, cut the beef into 5 mm thick slices;

6. Put in a large bowl, add appropriate amount of starch, salt, crushed pepper, light soy sauce, oyster sauce, some red oil from Pixian bean paste, mix well and marinate for 10 minutes;

7. Then put in the beaten rice noodles, fully grasp and mix evenly;

8. Then put the beef into the steamer. The bottom of the steamer is not covered with a steamer cloth, but lotus leaves. Pour some more water in the steamer. After the high heat is boiled, turn it to medium heat. Put it in the steamer lid and steam for 60 minutes. Yes, remember to heat the water when adding water in the middle.

9. After steaming, pour garlic and red oil on the steamed meat. If you like it, you can sprinkle some chili noodles, minced peppercorns, and garnish with shallots and coriander. You can enjoy it!

Tips:
1. If there is no cooking machine, it can be crushed with a rolling pin, but it is a bit troublesome;
2. Don't use pure and lean beef, it's better to have a little fat and make the oil more fragrant;
3. The key to this steamed beef is the aroma of fried rice noodles and sauce. The intensity of the flavor can be adjusted according to personal preference.