Steamed Beef and Roasted Rice

As I posted on Monday, the end of August is like birthday week for a bunch of people. Today is my other friend’s birthday (hello to Kathy!). She is super busy right now working on moving, changing jobs, and prepping for a wedding. I have some idea of that (eek!) but I definitely would not wish to be in her shoes right now. She loves Chinese/Asian culture, so I think she would be into my posting of a Chinese recipe on her birthday.

Yes, we ate a beef/roasted rice dish with more rice.

This recipe is a little deceptive. It looks simple. You steam beef after marinating it for a bit. But I should add that you must start this recipe the day before! The “roasted rice” needs to be made ahead of time, and I forgot that the first time I wanted to make this. (We ended up having the Chicken Biryani instead.) This recipe is pulled from a book called Mastering the Art of Chinese Cooking which my husband K got from our friend Lisa. We have another Chinese cookbook, but the other one is more like the recipes K grew up with (more Cantonese-style). This cookbook almost feels like the Milk Bar cookbook for Chinese food. Here is a yummy-sounding dish that doesn’t seem too complicated…oh, and here are five recipes you need to make first to do it! Yikes! I decided to ease my way into the book with this recipe because it was simpler than the others and sounded interesting.

I heavily changed the recipe because most of the recipes are designed for a more Northern Chinese palate (basically, a spicy one). Both K and I are wusses with spiciness, so I did not make some of the random oils called for in the recipe that are basically spicy sauces. If you want the actual recipe, feel free to check out the book. This version below is not spicy at all.

Directions for Steamed Beef and Roasted Rice 

Adapted from Mastering the Art of Chinese Cooking

For the Roasted Rice:

  • 1/2 cup short-grain rice (I used Jasmine, our favorite)
  • 1 tablespoon Sichuan peppercorns

Rinse the rice several times in water. Then, put it in a bowl with water to cover. Let it soak for 2 hours. Drain the rice overnight.

Heat a wok over medium-high heat for almost one minute. Add the rice and peppercorns, stirring to mix. Keep stirring and after about 7 minutes, the rice will start to become yellow and you will smell the peppercorns. Lower the heat if the rice starts to brown or burn. Once the rice is roasted, set aside to cool to room temperature. Then, grind the mixture and blend into a coarse breadcrumb texture. Put in a sealed container until ready to use.

For the Steamed Beef:

  • 2 Tablespoons hoisin sauce
  • 2 Tablespoons canola oil
  • 2 Tablespoons mirin
  • 1 Tablespoon oyster sauce
  • 1 Tablespoon white vinegar
  • 1 teaspoon sesame oil
  • 4 teaspoons soy sauce
  • 1.5 Tablespoons minced ginger
  • 1.5 Tablespoons minced garlic
  • 1 Tablespoon sugar
  • Roasted Rice
  • 2/3 cup chicken broth
  • 8 green onions (slice the white parts thinly on the diagonal, mince the green parts, and keep them separated)
  • 1 pound beef brisket

In a small bowl, mix the first 10 ingredients, up through the sugar.

Cut the brisket across the grain into chunks that are 2.5 inches by 1 inch, by 1 inch. Place the pieces in the dish you will use for steaming the beef later and pour the marinade on top. Mix well. Add the roasted rice, again mixing well. Next add the the chicken broth. Stir in the white parts of the green onions. Marinate the mixture uncovered for about 2 hours.

The picture on the bottom left is after the beef has marinated.

Place the dish in a steamer and steam for 50 minutes until the beef is cooked through. Sprinkle the beef with the green portions of the green onions before serving.

After steaming

Directions for Steamed Beef and Roasted Rice without pictures

Adapted from Mastering the Art of Chinese Cooking

For the Roasted Rice:

  • 1/2 cup short-grain rice (I used Jasmine, our favorite)
  • 1 tablespoon Sichuan peppercorns

Rinse the rice several times in water. Then, put it in a bowl with water to cover. Let it soak for 2 hours. Drain the rice overnight.

Heat a wok over medium-high heat for almost one minute. Add the rice and peppercorns, stirring to mix. Keep stirring and after about 7 minutes, the rice will start to become yellow and you will smell the peppercorns. Lower the heat if the rice starts to brown or burn. Once the rice is roasted, set aside to cool to room temperature. Then, grind the mixture and blend into a coarse breadcrumb texture. Put in a sealed container until ready to use.

For the Steamed Beef:

  • 2 Tablespoons hoisin sauce
  • 2 Tablespoons canola oil
  • 2 Tablespoons mirin
  • 1 Tablespoon oyster sauce
  • 1 Tablespoon white vinegar
  • 1 teaspoon sesame oil
  • 4 teaspoons soy sauce
  • 1.5 Tablespoons minced ginger
  • 1.5 Tablespoons minced garlic
  • 1 Tablespoon sugar
  • Roasted Rice
  • 2/3 cup chicken broth
  • 8 green onions (slice the white parts thinly on the diagonal, mince the green parts, and keep them separated)
  • 1 pound beef brisket

In a small bowl, mix the first 10 ingredients, up through the sugar. Cut the brisket across the grain into chunks that are 2.5 inches by 1 inch, by 1 inch. Place the pieces in the dish you will use for steaming the beef later and pour the marinade on top. Mix well. Add the roasted rice, again mixing well. Next add the the chicken broth. Stir in the white parts of the green onions. Marinate the mixture uncovered for about 2 hours.

Place the dish in a steamer and steam for 50 minutes until the beef is cooked through. Sprinkle the beef with the green portions of the green onions before serving.

Advertisements

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.