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Asian Steamed Beef With Spicy Rice Powder

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  Beef steak/London broil 1 Pound
  Dark soy sauce 2 Tablespoon
  Chinese rice wine 1 1⁄2 Tablespoon
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Hot bean sauce 1 Tablespoon
  Scallion stalks 2 , cut into 1 inch pieces
  Ginger root slice 3
  Star anise 1
  Sesame oil 3 Tablespoon
  Szechuan peppercorn 1 Tablespoon
  Bok choy leaves 4
  Spicy rice powder 3⁄4 Cup (12 tbs)

Cut the beef into thin, 1 1/2 inch square (4 cm) slices.
Marinate with soy sauce, wine, salt, sugar, hot bean sauce, scallion, ginger, star anise, and sesame oil for about half an hour.
Stir the Szechuan peppercorn in a wok without any oil for a few minutes until the aroma comes out.
Pound into powder.
Set aside.
Line the bamboo steamer rack with large bok choy leaves.
Coat both sides of the beef with spicy rice powder.
Arrange the beef slices on the bok choy leaves, making 2 layers at the most.
Pour the extra marinade on top.
First boil the water, then steam the beef over high heat for 20 to 30 minutes.
Sprinkle some Szechuan peppercorn powder on the beef before serving.

Recipe Summary

Side Dish

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Asian Steamed Beef With Spicy Rice Powder Recipe