Steamed Beef with Unique Dry Steaming Method

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a common thickening agent.

ginger

🥗Healthier: fresh ginger

💰Cheaper: ground ginger

Ground ginger is more accessible and lasts longer.

Slice the beef against the grain into 3 mm thick slices.

Cut the ginger into shreds.

Cut the scallion white parts into sections.

In a bowl, mix beef with white pepper, salt, dark soy sauce, light soy sauce, and oyster sauce. Mix well.

Add corn starch and massage until the mixture is well coated with the starch.

Add oil to coat the beef to protect the starch and seal moisture.

Add 200 ml water to a thick-bottomed iron wok.

Add a steamer rack and place a plate on top.

Steam the plate for 3 minutes.

Place ginger on the plate.

Spray the beef in a single layer using hands or chopsticks.

Steam for 6 to 8 minutes.

For a unique taste, dry steam for another 3 to 4 minutes to thicken the sauce.

When the sauces are almost gone, add chili pepper and scallion sections.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens