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Sichuan Steamed Beef
|Sichuan Steamed Beef|
1 pound flank steak, cit into very thin strips
1 Tablespoon (or more) chili paste with garlic
1 Tablespoon dark soy sauce
1 Tablespoon mushroom soy
4 Tablespoons fresh ginger, minced
2 cloves garlic, minced
3 scallions, white parts minced, green part cut into half inch pieces
1 cup glutinous rice flour
2 Tablespoons rice wine
1/2 teaspoon ground coriander seed
1/2 teaspoon ground Sichuan pepper
1/4 cup chicken broth
4 Tablespoons minced coriander leaves
1 Tablespoon sesame oil
1. Mix flank steak strips with chili sauce, both soy sauces, ginger, garlic, minced whites of the scallions. Let stand twenty minutes, then drain and reserve the liquid.
2. Fry rice flour in a hot dry pan until it turns a light tan. Remove from the pan and mix with coriander seed and the Sichuan pepper.
3. Mix meat and the rice flour mixture, add chicken broth and coriander leaves and put into a heat-proof bowl.
4. Steam this over rapidly boiling water for one hour, turn bowl onto a deep plate, pour sesame oil over this and serve.