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1
Start preparing a marinade by soaking ginger in the water for one-half hour.
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2
Meanwhile, place rices in a heavy pan over medium heat.
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3
Stir continuously until rice is toasted to a light brown.
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4
Do not allow to smoke.
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5
Crush rice in blender to a coarse consistency.
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6
Set aside.
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7
In the same pan, toast Sichuan peppercorns.
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8
Grind in blender.
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9
Set aside.
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10
Remove ginger from water and discard ginger.
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11
Combine vegetable oil, soy sauce, white pepper, Sherry, whole black bean sauce, Sichuan broad bean chili sauce, sugar and the ginger-water in a medium-size mixing bowl.
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12
Cut steak into very thin strips about 1 1/2 inches long, 1/4 inch thick and 1/2 inch wide.
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13
Toss strips into the marinade.
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14
Add crushed rice and toss to coat.
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15
Marinate for half an hour.
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16
Line a bamboo steamer with large lettuce or cabbage leaves.
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17
Place meat strips in steamer in one layer.
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18
Sprinkle top of meat with ground red chili pepper and ground Sichuan peppercorns.
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19
Place steamer in a wok and add enough water to reach bottom rim of steamer (several steamers can be stacked).
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20
Steam at high heat 15 to 20 minutes.
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21
Uncover steamers and garnish meat with chopped scallions and cilantro.
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22
Serve directly from steamers.
