Spicy steamed beef with ricemeal (Xiaolong fenzheng niurou) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 165) by Fuchsia Dunlop

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Accompaniments: Lotus-leaf buns (Heyebing)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JLDuck on December 05, 2020

    Requires some forethought and work but the effort is worth it. The ricemeal must be made first as it is part of the marinade. This process takes about an hour (including marinating time). I used good quality beef. The steaming made it very tender and melded the flavours.

  • clcorbi on January 10, 2017

    I agree with the below comment; recipe should be more clear on whether to cook with the marinade. I drained mine before mixing the beef with the ground rice, and since there was still a lot of thick marinade clinging to the meat, I also used less than 1/4c water to mix everything together. I really enjoyed making the rice meal--I found it so fascinating to toast the grains and watch them brown, and I used my mortar and pestle to pound them down. However, I'm not sure I'm sold on the final flavor of this dish. I found myself thinking something was missing, flavor-wise. Maybe salt? I reread the recipe and it doesn't seem that Dunlop calls for salt anywhere, which could have really helped here, as I found the dish had an almost muddy flavor. That being said, I did love how the long-steaming technique produced such tender beef--the pieces practically fall apart! I'm glad I tried this, at least.

  • krue on July 01, 2011

    recipe was not clear about whether to cook beef with marinade or not. I did and it was a mistake. beef texture was sloppy and no rice crust formed as there was too much liquid in the dish. Won't make again.

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