Rustic Steamed Beef |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 12 ounces steak, beef, fillet, rump or skirt, trimmed | 2 tablespoons cloud ears, reconstituted | 1 small handful golden needles, about 1/5 ounce, reconstituted |
| 4 medium dried Chinese mushrooms, reconstituted | 1-1/2 teaspoons thick soy sauce | 3 tablespoons peanut or corn oil |
| 1 ounce Szechwan preserved vegetable, rinsed | 3 or 4 scallions, cut into 2-inch sections, shredded lengthwise | 2 or 3 coriander leaves, torn into pieces (optional) |
| FOR THE MARINADE: 1/2 inch fresh ginger root, peeled and grated fine | 1/4 teaspoon salt | 1/4 teaspoon sugar |
| 1 tablespoon thick soy sauce | 6 turns black pepper mill | 2 teaspoons Shaohsing wine or medium-dry sherry |
| 2 teaspoons potato flour | 2 tablespoons water | 1 tablespoon peanut or corn oil |
| 1 | Slice the beef into pieces about 1 by 1-1/2 inches and 1/4 inch thick. Put into a bowl. |
| 2 | PREPARE THE MARINADE: Add the ginger, salt, sugar, soy sauce, pepper, wine or sherry and potato flour to the beef. Add the water, 1 tablespoon at a time, and stir in to coat the meat. Let marinate in the refrigerator for 20 to 30 minutes. Blend in the oil just before ready to steam. |
| 3 | Drain the cloud ears and golden needles and squeeze out excess water from the mushrooms but leave damp. Break up or cut the cloud ears into similarly-sized pieces. Split the golden needles in half lengthwise or crosswise. Slice the mushrooms into thin strips. |
| 4 | Put the cloud ears, golden needles and mushrooms together. Mix in the soy sauce and 1 tablespoon of the oil. |
| 5 | Mix the cloud ears, golden needles, mushrooms and preserved vegetables. Spread out on a heatproof dish with sloping edges. |
| 6 | Slice the preserved vegetable into very thin pieces. |
| 7 | Steam the beef in a wok or steamer over high heat for 10 minutes for medium-done beef or 13 to 15 minutes for well-done. Remove from the heat. Put the scallions and coriander leaves, if used, on top of the dish. |
| 8 | Heat the remaining 2 tablespoons of oil in a small saucepan until just smoking. Pour over the scallions to cook partially. |
| 9 | Remove the dish from the wok or steamer and serve immediately. |