Steamed Beef with Unique Dry Steaming Method

10 mins
Serves 1
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Directions

  1. 1Slice the beef against the grain into 3-millimeter-thick slices.
  2. 2Slice the beef against the grain into 3-millimeter-thick slices.
  3. 3Slice the beef against the grain into 3-millimeter-thick slices.
  4. 4Cut the ginger into shreds.
  5. 5Cut the ginger into shreds.
  6. 6Cut the ginger into shreds.
  7. 7Cut the scallion white parts into sections.
  8. 8Cut the scallion white parts into sections.
  9. 9Cut the scallion white parts into sections.
  10. 10In a bowl, mix beef with white pepper, salt, dark soy sauce, light soy sauce, and oyster sauce.
  11. 11In a bowl, mix beef with white pepper, salt, dark soy sauce, light soy sauce, and oyster sauce.
  12. 12In a bowl, mix beef with white pepper, salt, dark soy sauce, light soy sauce, and oyster sauce.
  13. 13Mix well until the mixture is well coated with the starch.
  14. 14Mix well until the mixture is well coated with the starch.
  15. 15Mix well until the mixture is well coated with the starch.
  16. 16Add cornstarch and massage until the mixture is well coated with the starch.
  17. 17Add cornstarch and massage until the mixture is well coated with the starch.
  18. 18Add cornstarch and massage until the mixture is well coated with the starch.
  19. 19Add oil to coat the beef. It protects the starch and seals moisture, while preventing the meat from sticking, similar to stir-frying techniques.
  20. 20Add oil to coat the beef. It protects the starch and seals moisture, while preventing the meat from sticking, similar to stir-frying techniques.
  21. 21Add oil to coat the beef. It protects the starch and seals moisture, while preventing the meat from sticking, similar to stir-frying techniques.
  22. 22Choose a thick iron wok. Thick-bottomed iron woks are stronger, allowing them to withstand the dry steaming process.
  23. 23Choose a thick iron wok. Thick-bottomed iron woks are stronger, allowing them to withstand the dry steaming process.
  24. 24Choose a thick iron wok. Thick-bottomed iron woks are stronger, allowing them to withstand the dry steaming process.
  25. 25Add 200 ml water to wok.
  26. 26Add 200 ml water to wok.
  27. 27Add 200 ml water to wok.
  28. 28Add a steamer rack and place the plate on top.
  29. 29Add a steamer rack and place the plate on top.
  30. 30Add a steamer rack and place the plate on top.
  31. 31Steam the plate for 3 minutes.
  32. 32Steam the plate for 3 minutes.
  33. 33Steam the plate for 3 minutes.
  34. 34Place ginger on the plate, then spread the beef in a single layer using your hands or a pair of chopsticks.
  35. 35Place ginger on the plate, then spread the beef in a single layer using your hands or a pair of chopsticks.
  36. 36Place ginger on the plate, then spread the beef in a single layer using your hands or a pair of chopsticks.
  37. 37For tender and juicy beef, steam for 6 to 8 minutes.
  38. 38For tender and juicy beef, steam for 6 to 8 minutes.
  39. 39For tender and juicy beef, steam for 6 to 8 minutes.
  40. 40When the sauces are almost gone, add chili pepper and scallion sections.
  41. 41When the sauces are almost gone, add chili pepper and scallion sections.
  42. 42When the sauces are almost gone, add chili pepper and scallion sections.

Ingredients

  • 200 g beef
  • 200 g beef
  • 200 g beef
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 0.5 tbsp oyster sauce
  • 0.5 tbsp oyster sauce
  • 0.5 tbsp oyster sauce
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 1 tbsp vegetable oil
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp dark soy sauce
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 0.125 tsp salt
  • 0.125 tsp salt
  • 0.125 tsp salt
  • 1 thumb ginger
  • 1 thumb ginger
  • 1 thumb ginger
  • scallions
  • scallions
  • scallions
  • 1 red chili
  • 1 red chili
  • 1 red chili

Equipment

woksteamer rackplatechopping boardknifechopsticks

Tips

  • For a more unique taste with a seared edge, dry steam for another 3 to 4 minutes to thicken the sauce in the plate. The further thickened sauce will give the beef a unique, smoky, and concentrated flavor, complementing that savory taste.