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Fuchsia Dunlop's Spicy Steamed Beef Recipe

  • 4servings
  • 120minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. beef braising steak 500g

  2. Thai fragrant rice 75g

  3. star anise 1

  4. cassia or cinnamon bark a small piece

  5. For the marinade:

  6. Sichuan chilli bean paste 1 1/2 tbsp

  7. fermented beancurd , mixed with its juices to a creamy consistency 1 tbsp

  8. dark soy sauce 2 tsp

  9. ginger 1 tbsp finely chopped

  10. stock 4 tbsp

  11. shaoxing wine 2 tbsp

  12. groundnut oil 3 tbsp

  13. ground Sichuanese or Korean chillies (to taste) 1/2 tsp

  14. ground roasted Sichuan pepper (to taste) 1/2 tsp

  15. sesame oil 2 tsp

  16. cloves of garlic , crushed and mixed with a little water and salt 2

  17. spring onion greens 2 finely sliced

  18. coriander leaves a small handful, torn

Instructions Jump to Ingredients ↑

  1. Cut the beef against the grain into ½ cm thick slices. Place in a bowl with the marinade, and set aside.

  2. In a dry wok, stir the rice, star anise and cassia or cinnamon over a moderate flame, until the grains are brittle and yellowish (10-15 minutes). Allow to cool, then grind in a liquidiser to a couscous consistency.

  3. Add the rice meal to the beef, with 75ml cold water, mix well so the beef is evenly coated in rice meal. Place the beef in a heatproof bowl, put the bowl in a steamer and steam for about 2 hours.

  4. Remove the bowl and scatter the beef with the chillies, Sichuan pepper, sesame oil, garlic, spring onions and coriander.

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