Recipe: Flour-Steamed Pork or Beef(粉蒸肉/粉蒸牛肉)

Please read this post if you wonder what is “flour steamed meat”. It also gives information about all the ingredients, so if you do not recognize one, please check it.

This recipe is adapted from the recipe from the book, Land of Plenty, by Fuchsia Dunlop, my favorite Sichuan recipe book (also the one of the very few English-language books focusing on Sichuan cuisine!).

Ingredients:
(choose either beef or pork)
Beef: ~1 lb flank steak
Pork: ~1 lb pork belly or boneless ribs

For beef only:
2/3 cup white rice

For pork only:
2/3 cup white rice
1 tsp Sichuan peppercorns (whole)

Marinade:
1 tbsp Pixian douban
2 tsp dark soy sauce
2 tsp light soy sauce
1 tbsp minced ginger
1/4 cup Chinese stock or low sodium chicken broth
2 tbsp Shaoxing wine or sweet rice wine(醪糟)
2 tbsp peanut, canola, etc. oil
For pork only: 2-3 green onions, sliced into thin rings(葱花 – cong hua – tsohng hwah – “green onion flowers”)

Vegetables: use some chunks of sweet potato, potato, daikon (don’t use too much daikon), and/or kabocha squash

For beef only:
1 tsp Korean coarse hot pepper powder for kimchi
1/2 tsp ground roasted Sichuan peppercorns
2 tsp sesame oil
2 cloves garlic, put through a garlic press, and mix with 2 tsp water
2-3 green onions, sliced into thin rings(葱花 – cong hua – tsohng hwah – “green onion flowers”)
1 small handful cilantro, roughly chopped

For pork only:
2 cloves garlic, put through a garlic press, and mix with 2 tsp water
1 small handful cilantro, roughly chopped

Directions:
1. Cut meat against the grain into 2 inch square slices, about 1/4 inch thick.
2. Mix with marinade in a bowl, and set aside in the refrigerator while making the toasted rice meal.
3. Meanwhile, prepare the toasted rice meal. Add rice into a dry wok. If using pork, add the Sichuan peppercorns. Heat on high, stirring occasionally, until hot. Then lower the heat to medium to medium high, and stir occasionally for 10-15 more minutes until brittle, yellow, and fragrant. Leave to cool on a plate, then grind somewhat coarsely in a food processor, a bit finer than couscous but not a powder.
4. Mix rice meal and marinated meat well. Add water if necessary.
5. Put meat and vegetables in an earthernware bowl that fits them, the vegetables on the bottom and meat on top.
6. In a large stockpot, place a rack or something to keep the bowl above the water. Add water almost up to the rack. Place the bowl on the rack, make sure the water does not touch the bowl. Cover the pot, bring to a boil, then steam for 2 hours. Check from time to time and add more boiling water, because it will run out sometime, and if it does, the pot will be ruined!
7. Remove the bowl from the steamer. If using beef, sprinkle with hot pepper powder, Sichuan pepper powder, sesame oil, garlic paste, green onion, and cilantro evenly. If using pork, sprinkle with garlic paste and cilantro evenly.
8. Serve! Enjoy with a vegetable dish (a salad is great even if not traditional :)).

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