Beef shin steamed in fragrant rice powder

Beef shin steamed in fragrant rice powder

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

We’ve provided an easy recipe for the rice powder needed for this dish, but you can buy it ready-to-go if you prefer — just make sure you get the one called zhen (steam) rou (meat) fen (rice) and not the cosmetic version that goes on your face! We’ve used beef shins here, but it’s arguably even better made with slices of pork, especially our fatty favourite — pork belly. For a spicier version, you can marinate the meat in a few tablespoons each of chilli bean paste, light soy and shaoxing wine, with a couple of teaspoons of sugar.

Ingredients

Quantity Ingredient
2 boneless beef shins, trimmed
2 tablespoons dark soy sauce
2 teaspoons sugar
3 teaspoons sesame oil
ready-made pickled mustard greens, to serve
ready-made chilli paste, to serve

Rice powder

Quantity Ingredient
100g long-grain rice
100g glutinous rice
1 teaspoon five-spice

Method

  1. Cut the beef shins across the grain into 5 mm thick slices. Combine the soy sauce, sugar and sesame oil in a large bowl, add the meat and use your hands to coat the meat in the mixture. Cover the bowl with plastic wrap and refrigerate for 3–4 hours or overnight.
  2. To make the rice powder, combine the long-grain and glutinous rice in a heavy-based frying pan over a medium–low heat and cook, shaking the pan often, for about 20 minutes, or until the rice is a light golden colour and smells nutty. Remove the rice from the pan and cool. Transfer the cooled rice to an electric spice grinder and grind to a coarse powder. Alternatively, you can do this using a large mortar and pestle. Place in a bowl and stir in the five-spice.
  3. Drain the beef well, reserving the marinade. Working with one piece of beef at a time, coat each piece well in the rice powder, reserving the left-over powder. Drizzle half of the reserved marinade over the base of a large rimmed plate (that will fit snugly into a large steamer or will sit on a rack in a large wok). Arrange the beef on the plate, then combine the remaining marinade with 80 ml water and drizzle over the meat. Sprinkle 3–4 tablespoons of the reserved rice powder over the meat. Place the plate in the steamer over a wok or saucepan of boiling water, then cover and steam for 1 hour, or until the beef is tender and the rice coating is cooked through (you may need to top up the water in the wok from time to time). Serve with steamed rice, pickled mustard greens and chilli paste.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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