Ingredients
370 g lean beef (about 13 oz), 75 g rice (about 1/2 cup).
Seasonings
50 g vegetable oil, 30 g soy sauce, 30 g Pixian broad bean paste, 3 g Sichuan peppercorn powder, 3 g white pepper powder, 2 g chili powder, 8 g scallion, 8 g ginger, 13 g Shaoxing wine, 5 g Sichuan fermented black beans, and cilantro to taste.
Instructions
1. Dry-fry the rice until golden, then grind into coarse crumbs; slice the scallions into small rings; finely chop the fermented black beans; mash the ginger and soak in a little water; wash and finely chop the cilantro.
2. Slice the beef into thin pieces (about 4 cm long and 2 cm wide), then mix thoroughly with vegetable oil, soy sauce, ginger water, fermented black beans, broad bean paste, ground white pepper, and rice flour. Place the mixture in a bowl and steam until cooked through. Once done, invert the bowl onto a plate to release the beef, and sprinkle with chopped scallions. Serve with small dishes of fresh cilantro, Sichuan pepper powder, and ground white pepper on the side. This dish is tender, savory, and aromatic, with a numbing and spicy kick that is wonderfully balanced.