Steamed Beef Recipes

STEAMED BEEF

Steps:

• The main materials are ready;
• First make handmade rice noodles. Heat in an empty wok, turn to a low heat, and stir-fry the rice, star anise, cinnamon, tangerine peel, peppercorns, and dried chili;
• I counted the time with a stopwatch, and stir-fried for 5 minutes on low heat, until the rice grains turned brown and turned off the heat;
• After the fried rice has cooled, discard the spices, put the rice into a food processor, add a little salt and crushed black pepper to make granular rice noodles;
• Then process the beef, cut the beef into 5 mm thick slices;
• Put in a large bowl, add appropriate amount of starch, salt, crushed pepper, light soy sauce, oyster sauce, some red oil from Pixian bean paste, mix well and marinate for 10 minutes;
• Then put in the beaten rice noodles, fully grasp and mix evenly;
• Then put the beef into the steamer. The bottom of the steamer is not covered with a steamer cloth, but lotus leaves. Pour some more water in the steamer. After the high heat is boiled, turn it to medium heat. Put it in the steamer lid and steam for 60 minutes. Yes, remember to heat the water when adding water in the middle.
• After steaming, pour garlic and red oil on the steamed meat. If you like it, you can sprinkle some chili noodles, minced peppercorns, and garnish with shallots and coriander. You can enjoy it!

STEAMED BEEF & GINGER POT STICKERS

Steps:

• In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Place a scant 1 tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.), Moisten wrapper edges with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., In a 6-qt. stockpot, place a greased steamer basket over 3/4 in. of water. In batches, place dumplings in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until cooked through., Meanwhile, in a small bowl, combine sauce ingredients. Serve with dumplings.

STEAMED BEEF DUMPLINGS

Steps:

• For dough, combine flour, the 1/2 teaspoon salt, and 2/3 cup boiling water in a medium mixing bowl, stirring constantly with a fork. Add 1/4 cup cold water; mix with your hands until dough forms a ball. (The dough will be sticky.) Cover; set aside.
• NOTE: I had to add a little bit more water than posted; go by the look and feel.
• For filling, stir together hoisin and cornstrach in a medium mixing bowl. Stir in finely diced bok choy, carrot, finely sliced green onion, cilantro and salt. Add ground beef; mix well. Using about 1 tablespoon of the filling for each, shape filling into 30 balls. Set aside.
• NOTE: I used an egg ring to form the wraps; made it easier for filling.
• Divide dough in half. Return one portion to the bowl; cover and set aside. Divide the other portion into 15 balls. On a well-floured surface, roll each dough ball into a 3-inch circle. Place a meatball in the center of each circle. Fold the dough up and around all but the top of the meatball, pleating dough firmly. Gently flatten the bottom of each dumpling. Repeat with remaining dough and meatballs to make 30 dumplings total.
• NOTE: Keep a moistened towel over the wontons so they do not dry out while you continue to make the batch.
• Bring water to boiling in a steamer or Dutch oven. Place dumplings, open sides up, on a greased steamer rack; make sure the dumplings don't touch one another. (If all the dumplings won't fit on a steamer rack, refrigerate remainder until ready to steam.) Place rack over, but not touching, boiling water. Cover and steam dumplings for 16 to 18 minutes or until internal temperature reaches 160 degrees F. Meanwhile, combine rice vinegar and soy sauce. Sprinkle with 1 teaspoon thinly sliced green onion. Serve with dumplings.
• NOTE: Used a rice steamer and oil sprayed the top insert each time.