Steamed Beef with Vermicelli

Overview

The key to delicious steamed beef lies in the handmade rice noodles and the flavor of the sauce.

Tags

• hot dishes
• chinese banquet
• beef
• chenpi
• cinnamon
• coriander
• dried red chili pepper
• garlic alone
• light soy sauce
• oyster sauce
• pixian doubanjiang
• rice
• star anise
• starch
• zanthoxylum bungeanum
• cracked pepper
• crushed sichuan peppercorns
• green onions
• salt

Ingredients

Steps

1. 1 The main materials are ready;

   

2. 2 Make handmade rice noodles first. Heat an empty wok, turn to low heat, stir-fry rice, star anise, cinnamon bark, tangerine peel, peppercorns, and dried chili segments;

   

3. 3 I used a stopwatch to measure the time, stir-fry over low heat for 5 minutes, until the rice grains turn brown and turn off the heat;

   

4. 4 After the fried rice has cooled, discard the spices, put the rice into a food processor, add a little salt and black pepper and grind it into granular rice noodles;

   

5. 5 Then process the beef and cut it into 5 mm thick slices;

   

6. 6 Put it into a large bowl, add appropriate amount of starch, salt, pepper, light soy sauce, oyster sauce, and some red oil from Pixian bean paste, mix well and marinate for 10 minutes;

   

7. 7 Then add the beaten rice noodles and mix well with your hands;

   

8. 8 Then put the beef into the steamer. I did not lay the steamer cloth on the bottom of the steamer, but covered it with lotus leaves. Pour some more water into the steamer. After the high heat boils, turn to medium heat. Put the steamer cover and steam for 60 minutes. Add water in the middle and remember to heat the water.

   

9. 9 After steaming, pour minced garlic and red oil on the steamed meat. If you like a stronger taste, you can sprinkle some chili powder and crushed Sichuan peppercorns, then garnish with green onions and coriander and enjoy!