1 lb. lean beef
8 oz. rice
3 tablespoons thick broad-bean hot sauce of Sichuan
2 tablespoons soya sauce
1 teaspoon salt
2 heaping teaspoons sugar
1 tablespoon minced scallion
1 tablespoon minced ginger root
1 tablespoon sesame oil
2 tablespoons peanut oil a pinch of "five-spice powder" (optional)
1) Cut beef in slices of 2.1/2 inches long and 1/8 inch thick. Keep in a small pot.
Chop fine broad-bean sauce.
Wash rice clean and then soak in lukewarm water for 3 hours.
2) Heat frying pan and put in peanut oil and broad-bean sauce. Stir-fry on moderate fire till the oil becomes red. Add minced scallion and ginger, stir a couple of times and follow with soya sauce, salt, sugar and 2/3 cups of water. When this is brought to a boil, remove pan from fire and let the stock cool. Pour it over beef slices together with sesame oil. Mix well and let marinate for 40 minutes.
3) Drain rice from water. Spread it on a working board and crush it with a rolling pin into fine grains. Roast in a pan, mixed with "five-spice powder", stirring all the time until it becomes brown. And this becomes the "ground rice". (This is double the amount needed for this dish; half of it is to be put away for future use.)
4) Put ground rice into the pot containing marinated beef. Mix well and divide the contents into two bowls. Steam in a closed steamer for two hours.
(1) As beef is a meat of tough texture, the steaming time may be longer than indicated. The bowls should be covered or sealed with tissue paper to prevent condensed water from dripping in, which will affect the taste.
(2) For those who do not like hot food, broad-bean hot sauce may be replaced by 1 tablespoon of fermented beancurd, which should be diluted by pressing and mixing with some water before being mixed with the other seasonings.