Little Steamer Beef Recipes

BEEF STEW COOKED IN A STEAMER

Steps:

• In a large skillet over medium high heat heat oil.
• Put 1/4 cup flour, salt and pepper in a baggie or pie dish and dredge beef in flour mixture.
• Brown beef cubes in skillet.
• Remove beef from skillet and place in a heat-proof bowl that will fit in steamer.
• Add onions and garlic to skillet, cooking until browned (5 minutes).
• Pour in beer and vinegar, bring to a boil and pour over meat.
• Stir in sage, salt and pepper.
• Cover bowl with foil or a lid and place on steamer rack.
• When steamer water comes to a boil, place rack in steamer and steam for 1 hour (check water level in steamer you may need to add more water).
• If you want you can steam potatoes and cabbage with the meat about 35 minutes before meat is done add potatoes.
• Pour off liquid through a strainer into a saucepan.
• Place saucepan over medium heat and bring to a boil, gradually adding 1 tablespoon flour mixed with 1 tablespoon butter, stirring until sauce thickens.
• Place cabbage wedges (if using) in steamer and steam for 6-8 minutes.
• Pour sauce over meat and potatoes.

LITTLE STEAMER BEEF

Steps:

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

NIKUMAN (STEAMED BEEF BUNS)

Steps:

• Mix milk and sugar for dough together in a bowl. Pour bun flour into another bowl and add gradually the milk mixture, stirring with a spatula.
• Form the dough into a ball and knead with your hands for about 20 minutes. Add olive oil and knead for 10 minutes more.
• Transfer dough to a dry bowl, cover with a towel, and let rest for 30 minutes.
• Combine beef, mushrooms, green onions, cornstarch, sugar, soy sauce, oyster sauce, sesame oil, salt, five-spice powder, and pepper in a bowl with your hands until thoroughly mixed. Form the filling into 12 equally sized meatballs.
• Roll dough on a lightly floured surface and cut into 12 equal pieces. Roll each piece out with a rolling pin to a circle, no more than 5 inches in diameter.
• Cover each meatball with a dough circle, pinching the edges to close.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beef buns, working in batches as needed, cover, and steam until meat is no longer pink, about 45 minutes.