Steamed Beef Slices with Baby Napa Cabbage
This comforting steamed dish layers baby napa cabbage, vermicelli, and enoki mushrooms with thinly sliced marinated beef. It is savory, tender, and easy to prepare, making it a great home-style meal to serve with rice.
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Translated from a real Chinese home-kitchen recipe — never AI-invented.
Ingredients
- 1 head baby napa cabbage
- vermicelli
- enoki mushrooms
- chuck flap or well-marbled beef
- fermented black beans
- ginger, cut into shreds
- sand ginger, sliced
- garlic
- red shallots
- white pepper
- black pepper
- salt
- a little white sugar
- 20 g light soy sauce
- a little starch
- a little vegetable oil
- scallion, ginger, and garlic aromatics
Steps
- 1
Cut the baby napa cabbage into quarters or sixths. Spread the vermicelli and enoki mushrooms evenly on the bottom, then arrange the cabbage on top. You can use Longkou vermicelli made from mung beans or Heyuan rice vermicelli; soak until softened before using. Cut the enoki mushrooms into 3 sections.
- 2
Using chuck flap or well-marbled beef, slice it thinly against the grain so it absorbs flavor better and cooks more easily.
- 3
Finely chop the fermented black beans. Cut the ginger into shreds and the sand ginger into slices. Cut the garlic and red shallots into roll-cut pieces.
- 4
Marinate the beef slices first: add the prepared aromatics to the beef, then add white pepper, black pepper, salt, a little white sugar, and 20 g light soy sauce. Mix well by hand. Then add a little starch to make the beef more tender and silky, and mix again. Finally add a little vegetable oil to lock in the beef's moisture, and mix thoroughly so the beef fully absorbs the seasonings.
- 5
Seal well and marinate for 30 minutes.
- 6
Spread a layer of the marinated beef slices on top. Then add the crushed scallion, ginger, and garlic aromatics, sprinkle over a thin layer of salt, and drizzle with a small amount of cooking oil. (Easy method: steam the scallion, ginger, and garlic together from the start. More elaborate method: steam for 5 minutes first, then add the scallion, ginger, and garlic and continue steaming for 10 minutes.)
- 7
Steam over high heat for 15 minutes. The texture is just right at this point; if you prefer it softer, steam a few minutes longer.
- 8
The steamed baby napa cabbage with beef slices is ready.
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