Little Steamer Beef Recipe

Name: Little Steamer Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh ginger, peeled and finely chopped; 3 tablespoons water; ⅛ cup glutinous rice (see note); 1/2 cup long-grain rice; 1 teaspoon Sichuan peppercorns (see note); 3 tablespoons vegetable oil; 3 tablespoons soy sauce; 1/4 teaspoon ground white pepper; 1 tablespoon Sherry; 1 teaspoon Sichuan whole black bean sauce (see note); 1 teaspoon Sichuan broad bean chili sauce (see note); 1 teaspoon sugar; 1 pound New York or top-round steak; 2 large cabbage or lettuce leaves; 1/2 teaspoon ground red chili pepper; 3 scallions, chopped; 1/2 bunch cilantro, cleaned and chopped

Servings: persons

2 tablespoons fresh ginger, peeled and finely chopped
3 tablespoons water
⅛ cup glutinous rice (see note)
1/2 cup long-grain rice
1 teaspoon Sichuan peppercorns (see note)
3 tablespoons vegetable oil
3 tablespoons soy sauce
1/4 teaspoon ground white pepper
1 tablespoon Sherry
1 teaspoon Sichuan whole black bean sauce (see note)
1 teaspoon Sichuan broad bean chili sauce (see note)
1 teaspoon sugar
1 pound New York or top-round steak
2 large cabbage or lettuce leaves
1/2 teaspoon ground red chili pepper
3 scallions, chopped
1/2 bunch cilantro, cleaned and chopped

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

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons fresh ginger, peeled and finely chopped, 3 tablespoons water, ⅛ cup glutinous rice (see note), 1/2 cup long-grain rice, and more.

Yes, Little Steamer Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Little Steamer Beef

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions