To make the marinade, mix together the soy sauce, black beans, shaoxing, bean paste, peppercorns and peanut oil. Add the steak and leave for 30 minutes.
To make the ground roast rice, dry-fry some jasmine rice over low heat until each grain is opaque, but not coloured. When cool, grind it into a coarse powder in either a mortar with a pestle or a spice grinder, and add it to the marinade. Mix to coat the steak well, then stir in 4 tablespoons of water. Put the steak strips, in a single layer, directly onto the slotted base of a large bamboo steamer, cover with the lid and steam for 20 minutes. Sprinkle the coriander and spring onions over the steak and steam for another minute. Remove from the heat.
You can transfer to a plate or serve directly from the bamboo steamer, drizzled with the sesame oil.
Notes: This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.