Ingredients

• 450gsirloin steak, cut into
• 200g (½ cup) ground roast rice
• 1 tbspchopped coriander leaves
• 2spring onions, chopped
• 2 tspsesame oil

• 1 tbspdark soy sauce
• 1 tbspfermented black beans
• 2 tbspshaoxing
• 1 tbsphot bean paste
• ½ tspSichuan peppercorns, crushed
• 1 tbsppeanut oil

Method

• 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.