Equipment
Ingredients
Toasted Rice Powder
- 80 g jasmine rice, uncooked, dry
- 2 g sichuan peppercorns, whole
- 1 star anise, whole
Beef and Marinade
- 400 g beef flank steak, sliced thinly against the grain
- 30 g doubanjiang, minced
- 15 ml light soy sauce
- 15 ml shaoxing wine
- 5 ml dark soy sauce
- 10 g ginger, finely minced
- 10 g garlic, finely minced
- 5 g white sugar
- 30 ml water
- 15 ml neutral oil
Base and Garnish
- 200 g napa cabbage, leaves separated and washed
- 10 g scallions, thinly sliced
- 5 g cilantro, roughly chopped
Nutrition (per serving)
Method
Place a dry wok or skillet over low heat. Add the jasmine rice, Sichuan peppercorns, and star anise. Toast slowly, stirring constantly, until the rice turns golden brown and smells fragrant. Remove from heat and allow to cool completely.
Transfer the cooled toasted rice mixture to a spice grinder. Pulse until coarsely ground, resembling the texture of coarse sand or polenta. Do not grind it into a fine flour. Set aside.
In a mixing bowl, combine the thinly sliced beef flank steak with the minced doubanjiang, light soy sauce, Shaoxing wine, dark soy sauce, ginger, garlic, sugar, water, and neutral oil. Mix thoroughly until the liquids are absorbed by the meat. Let marinate for 15 minutes to tenderize and flavor the beef.
Add the coarsely ground toasted rice powder to the marinated beef. Toss well using your hands or a spatula, ensuring every slice of beef is evenly coated with the seasoned rice powder.
Line the bottom of a bamboo steamer with the Napa cabbage leaves, overlapping them slightly to create a solid bed. Arrange the coated beef slices on top of the cabbage in an even, somewhat loose layer to allow steam to circulate.
Set the bamboo steamer over a wok of vigorously boiling water, creating a 100°C/212°F steam environment. Cover and steam for 45 to 60 minutes. Check the water level occasionally and add more boiling water if necessary. The beef must reach an internal temperature of at least 74°C/165°F.
Carefully remove the steamer from the heat. Garnish the steamed beef immediately with the sliced scallions and chopped cilantro. Serve directly from the bamboo steamer.
Chef's Notes
- Toasting the rice yourself is non-negotiable for authentic flavor; the Maillard reaction on the starches combined with toasted spices creates a deeply savory, nutty profile that pre-ground rice flour cannot replicate.
- The 30ml of water added during the marination stage is a vital technique known as 'da shui' (beating in water). The meat absorbs the water, keeping it juicy during the long steaming process and providing moisture for the dry rice powder to bloom.
- Sichuan peppercorns vary wildly in potency. If you prefer a highly numbing (ma) sensation, lightly toast and grind an extra gram of peppercorns to sprinkle over the finished dish alongside the scallions.
- Using a bamboo steamer is highly recommended as the porous lid absorbs condensation, preventing water from dripping down onto the meat and turning the rice coating into mush.
Storage
Refrigerator: 3 days — Store in an airtight container. The rice coating may soften further upon storing.
Freezer: 1 month — Freeze in a tightly sealed container. Texture of the cabbage base will degrade slightly.
Reheating: Re-steam for 10 to 15 minutes until heated through, or microwave with a splash of water to rehydrate the rice.
