Spicy steamed beef with rice meal (Fen zheng niu rou) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 230) by Fuchsia Dunlop

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • scallions
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  • EYB Comments

    Can substitute medium-dry sherry or Shaoxing rice wine for Sichuan fermented rice wine. See recipe for variation.

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Notes about this recipe

  • Eat Your Books

    Can substitute medium-dry sherry or Shaoxing rice wine for Sichuan fermented rice wine. See recipe for variation.

  • 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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