Sichuan Style steamed beef

We have all heard about stir frying beef, braising beef, slow cooking beef and even eating raw beef in dishes like steak tartare. But have you ever considered steaming your beef?

The idea sounds very strange but I came across a fantastic recipe from the Chinese Guru himself, Mr Neil Perry. This dish will make you think about the way you can cook meats in a whole new way.

Steamed beef is done in the same way you would steam fish.  It requires the beef to be cut very thinly and then placed in a bamboo steamer.  The result is mouth wateringly tender beef.  

Ingredients:

For the beef marinade

• 1 tablespoon dark soy sauce
• 1 tablespoon fermented black beans (you can buy this in a packet from your Asian grocer and it can be kept in the fridge once opened)
• 2 tablespoon shaoxing
• 1 tablespoon hot bean paste
• 1/2 teaspoon Sichuan peppercorns
• 1 tablespoon vegetable/peanut oil

For the remaining dish

• 450g porterhouse steak, cut into thin strips
• 200g ground roast rice (I will show you how to do this below)
• 4 tablespoons water
• 2 tablespoons chopped coriander
• 2 spring onions, chopped diagonally
• 2 teaspoons sesame oil

Method:

1. To make the marinade mix the soy sauce, black means, shaoxing, bean paste, the freshly ground Sichuan peppercorns and peanut oil. Add this to the steak and leave to marinade for approximately 30 mins.

       

2. The next step is to prepare the ground roast rice.  To do this, place the rice in a heavy based saucepan. Dry roast until the rice becomes opaque but not coloured.  You can use jasmine rice or I like to use Basmati rice. The cool slightly and ground using a mortar and pestle.

3. Add the ground roast rice and mix with the marinated steak. Add the 4 tablespoons water.

4. Place the strips of steak on the bamboo steamer, cover with the lid and steam for approximately 20 mins on a low to medium heat. 
5. Add the coriander and spring onions and steam for a further minute.
6. Remove from the heat and drizzle with sesame oil.