Steamed meat is a traditional yet timeless dish that can be modified in a number of ways to your personal taste. Originating in Hong Kong, today we are looking at how to make steamed beef on rice. <\/p>\n\n\n\n
However, why stop at beef? There are many other types of meat that you can steam and substitute for the beef in today\u2019s recipe. Some of our favorites are pork, lamb, and duck. <\/p>\n\n\n\n
Steamed meat is a healthy and new way to enjoy your protein, so why not step away from the frying pan and try a new way to prepare your meat today? <\/p>\n\n\n\n
Before we get into the recipe; however, we must quickly talk about the rice we\u2019ll be using. You\u2019ll see below that our recipe calls for two servings of cooked rice, and we won\u2019t be cooking the rice at the same time as the meat. <\/p>\n\n\n\n
This is because we know how people vary when it comes to their preferences on rice. We cook ours in a rice cooker while others prefer to use a wok or rice cooked in a hot pot. <\/p>\n\n\n\n
No matter how you prepare your rice, I think that we can all agree that it tastes amazing. <\/p>\n\n\n\n
We also left it open to interpretation so that you can decide how much rice you want for your servings. While some like only a little amount of rice, others like a hearty helping. <\/p>\n\n\n\n
Instead of giving you a set amount of rice to make and ultimately ending up either wasting or remaining hungry, we have left it to you to decide how much you want in your meal. <\/p>\n\n\n\n
No matter whether you\u2019re using leftover rice, steamed rice, or fried rice, you should aim for it to be slightly drier than you\u2019re used to enjoying. This is so that the grains can soak up all of the juices from the steamed meat. <\/p>\n\n\n\n
Sounds amazing, doesn\u2019t it? So, let\u2019s get right into the recipe. <\/p>\n\n\n\n
The recipe we will be following today is very quick and simple to do. It will only take around 1o minutes of preparation time and 15 minutes of cooking time – provided that your rice has been cooked beforehand! <\/p>\n\n\n\n
Following the recipe below makes enough for two to three people, depending on how large you like your portions. If you\u2019re splitting the recipe between three people instead of two, we suggest using one more egg and three servings of rice instead of two. <\/p>\n\n\n\n
Once you\u2019ve tasted the recipe for yourself, you\u2019ll be desperate to make it for more people! If this is the case, simply double the recipe to make enough for 4 to 6 people! <\/p>\n\n\n\n
Soak the preserved cabbage in a bowl of salted water for around 10 minutes to enhance its flavor and soften it slightly, ready for the dish. After the 10 minutes is up, remove the water and squeeze out any excess water from the leaves. Set aside. <\/p>\n\n\n\n
Mix all of the ingredients that we listed above for the marinade in a small bowl. Use pepper and sesame oil to create the perfect taste for your personal preference. <\/p>\n\n\n\n
Depending on your confidence in the kitchen, you might even want to add additional spices to enhance the marinade even more. <\/p>\n\n\n\n
Add the beef, water chestnuts, and preserved cabbage into a large bowl and pour over the marinade. Stir all of these ingredients together, staying in only one direction as you do so. This prevents the ingredients from falling apart, keeping their structure intact. <\/p>\n\n\n\n
Spoon your cooked rice into two dishes. We used bowls to ensure that the juices of the beef didn\u2019t run all over the place. Plus, bowls allowed more of the juice to be soaked up by the rice and give it more of a flavorful aroma and taste. <\/p>\n\n\n\n
Divide your marinated beef and vegetables onto the rice depending on how large or small you want the portions to be. <\/p>\n\n\n\n
Put a wok over high heat with water in it, waiting until it comes to a boil. Place the bowls over this water to steam them. Allow them to steam for 10 to 15 minutes, or until the beef is cooked and ready to be eaten. <\/p>\n\n\n\n
You might notice the rice has turned a different color – don\u2019t worry, this is just due to the juices having been absorbed into the rice and making it even more delicious! <\/p>\n\n\n\n
While you\u2019re waiting for your meat to steam, you can fry your eggs. We like our eggs sunny side up with the yolk still runny, but you can make them however you like. <\/p>\n\n\n\n
Now that the beef and rice have finished steaming, you can remove them from the wok carefully. Place one egg in each bowl over the meat and drizzle with soy sauce, to taste. Serve immediately and enjoy! <\/p>\n\n\n\n
This recipe calls for minced beef, so you can try it with any meat that is also minced. Minced is simply referring to how the meat is prepared before it has been packaged, so it is no different in flavor or nutritional value than meat right off of the bone. <\/p>\n\n\n\n
You can use meat prepared in different ways for this meal. For example, you could opt for sliced beef<\/a> or pork instead. Simply place these slices over the rice and steam. <\/p>\n\n\n\n Bear in mind; however, that this will likely take longer for the meat to cook and will therefore increase the cooking time.<\/p>\n\n\n\n