180 minutes
A delicious and flavorful dish featuring tender steamed beef infused with Sichuan spices and served with roasted rice.
tablespoons
Sichuan Peppercorn Oil
tablespoons
Shaoxing Wine
tablespoons
Oyster sauce
tablespoons
tablespoons
Red Oil
teaspoons
teaspoons
Ginger, peeled and minced
tablespoons
Garlic, minced
tablespoons
tablespoons
pinches
Lean Beef Brisket
0 lb
Roasted Rice
cups
cups
Scallions (white Portions), cut on the diagonal into ¼-inch-thick pieces
each
Scallions (green Portions), finely sliced
cups
1. Make the Marinade
In a mixing bowl, combine the hoisin sauce, Sichuan Peppercorn Oil, Shaoxing wine, oyster sauce, white rice vinegar, Red Oil, double dark soy sauce, minced ginger, minced garlic, sugar, and a pinch of white pepper. Stir these ingredients thoroughly until they form a uniform mixture.
2. Prepare the Beef
Cut the beef brisket across the grain into pieces approximately 2.5 inches long, 1 inch wide, and 1 inch thick.
3. Marinate the Beef
Place the beef slices into a steamproof dish. Pour the marinade over the beef and mix well to ensure each piece is evenly coated. Add the roasted rice, Superior Stock, and the white portions of the scallions, and mix again. Allow the beef to marinate in the refrigerator for 2 hours, uncovered.
4. Steam the Beef
Place the steamproof dish in a steamer, cover, and steam for about 50 minutes. The beef is done when it is tender and can be easily pierced with a fork.
5. Finish and Serve
Remove the dish from the steamer and sprinkle the green portions of the scallions over the top.
Marinate the beef for at least 30 minutes to allow the flavors to penetrate and tenderize the meat.
Choose a high-quality cut of beef that's well-marbled and tender, such as sirloin or tenderloin. Fat marbling will contribute to the flavor and tenderness of the steamed beef.
Toast and grind your own Sichuan peppercorns for a more aromatic and potent numbing sensation.
Balance the spicy, sweet, salty, and sour components of the sauce, tasting and adjusting the seasonings as necessary.
The rice should be roasted until it's a deep golden brown to ensure a robust, nutty flavor. Cool it completely before grinding to avoid moisture affecting the texture.
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