Have you ever ever thought of utilizing the steaming methodology to cook dinner beef? Consider me, that is the only manner for learners. When you can’t deal with the stickiness of the wok or management the hearth, do this steamed beef to attain a savory and scrumptious style with a juicy texture. On this recipe, I’ll share with you a singular methodology for making steamed dishes, completely different from the standard strategy. Nevertheless it’s as much as you to resolve the feel of the steamed beef.

Steaming is my favourite cooking methodology in summer time. I like steaming not solely on winter days but additionally on scorching summer time days once I don’t need to stand in entrance of the hearth. This can be a traditional Cantonese-style beef dish that may enhance the pure umami taste of beef. In case you are a returning customer, you will have tried my steamed tender rooster recipe.

However these two are barely completely different. I pursue a young and juicy texture for the rooster, however the steamed beef is completely different as a result of, after being cooked by way of, we’ll proceed heating for round 3-4 minutes till the sauces within the pan are completely dried out. This creates a uniquely smoky and concentrated taste. That’s a very new world for me, since I’ve discovered how steaming may be so cool.

You’ll be able to select to maintain the sauce and make a extra tender and juicy model with this recipe. However in case you need to take an journey to see the magic of dry-frying, the next are a few of the suggestions.

1. Use a thick iron wok – thick-bottom iron woks are stronger, so I imagine they will survive that dry-steaming course of.
2. Restrict the water added to the wok. The important thing to dry-steaming is to restrict the quantity of water within the wok and enter the dry-steaming course of on the proper time.
3. Steam the plate first – utilizing a scorching plate can also be a key technique to keep a beginning temperature and evaporate the sauce rapidly.

Which lower of beef to make use of

In Chinese language slicing, we’ll advocate Diaolong (吊龙). It’s a premium lower in Chaoshan-style scorching pot, comparable to the extension of the meat tenderloin (filet) or ribeye in your slicing manner. It’s an extended, tender strip of meat operating alongside the backbone, prized for its effective texture, even marbling, and delicate beefy sweetness.

Since steaming goals to protect the unique style of the meat, the standard of the meat is kind of important. The only option is high-quality ribeye. Or, if you happen to choose a extra Finances-Pleasant alternative, think about using flank steak or Sirloin. However keep away from utilizing Shank or Brisket. They’re exhausting to chew.

Step-by-Step Directions

Slice the meat

You could discover many recipes that ask you to chop beef in opposition to the grain into 3mm (0.1-inch) skinny slices. It’s because this slicing approach can shorten the fibers and keep away from cheesiness.

Marinate the meat with seasonings and cornstarch.

• In a bowl, combine beef with salt, white pepper, soy sauce, and oyster sauce. Combine effectively.
• Then add cornstarch and therapeutic massage till the combination is well-coated with the starch.
• After the marinating, we lastly add some oil to coat the meat. It has two features right here. The primary is so as to add one other layer of safety for the starch. Secondly, it seals moisture and prevents the meat from sticking to one another, identical to what we did in stir-frying beef recipes.

Steam

Step one for steaming is so as to add water and warmth the plate first. Add roughly 200ml of water to your wok, then add the steamer rack and place the plate on prime.

Place ginger and scallion whites on a plate. Then, strive your finest to unfold the meat in a single layer utilizing your arms or a pair of chopsticks.

You’ll be able to cease right here for a young and juicy model—the sauce pairs effectively with steamed rice or noodles. Or proceed heating for roughly 4 minutes, till the sauce is sort of dry and thickened. I attempted to take a photograph however failed. Nevertheless, the video clearly reveals that the sauces are effervescent as a result of warmth. That is our dry-steaming course of. On this stage, there is no such thing as a water within the wok. We’re steaming with an empty wok.

Lastly, when the sauces are virtually gone, add chili pepper and scallion sections. The additional thickened sauce will give the meat a distinctive, smoky, and concentrated taste, complementing that savory style.

Suggestions concerning the steaming time

The steaming time for this dish could differ barely relying on the specified texture. I summarized two phases of the steaming course of. A 6-8 minute cooking time is ideal for tender and juicy beef. Nevertheless, an additional 3-4 minutes may give it a barely seared edge and a extra concentrated taste.

• 1/2 lb 200g beef, lower of your alternative

Velveting Marinade

• 1 tbsp cornstarch
• 1/2 tbsp oyster sauce
• 1 tbsp mild soy sauce + 1 tsp. darkish soy sauce
• ½ tsp white pepper
• 1/8 tsp. salt

Aromatics & Seasonings

• 2 tsp ginger shredded
• 4 scallions
• 1 crimson chili lower into circles

Marinate the meat

• Combine beef with salt, white pepper, soy sauce, and oyster sauce. Combine effectively.

• Add cornstarch and blend effectively. Then add round 1 tablespoon of oil, combine once more to coat each bit of the meat. Put aside for quarter-hour.

Steam

• Add roughly 200ml of water to your wok, then add the steamer rack and place the plate on prime..

• Place ginger and scallion whites on a plate. Then, strive your finest to unfold the meat in a single layer utilizing your arms or a pair of chopsticks.

• You’ll be able to cease right here for a young and juicy model—the sauce pairs effectively with steamed rice or noodles. Or proceed heating for roughly 4 minutes, till the sauce is sort of dry and thickened. That is our dry-steaming course of. On this stage, there is no such thing as a water within the wok. We’re steaming with an empty wok.

• Lastly, when the sauces are virtually gone, add chili pepper and scallion sections. The additional thickened sauce will give the meat a distinctive, smoky, and concentrated taste, complementing that savory style.

Serving Concepts

The steamed beef may be served as a important dish to switch protein stir-frying. Soups, steamed rice, and a lightweight vegetable salad are my prime suggestions to accompany this tender, juicy, and savory beef stir-fry.