Little Steamer Beef

• 2 tablespoons fresh ginger, peeled and finely chopped
• 3 tablespoons water
• 18 cup glutinous rice (see note)
• 1/2 cup long-grain rice
• 1 teaspoon Sichuan peppercorns (see note)
• 3 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 1/4 teaspoon ground white pepper
• 1 tablespoon Sherry
• 1 teaspoon Sichuan whole black bean sauce (see note)
• 1 teaspoon Sichuan broad bean chili sauce (see note)
• 1 teaspoon sugar
• 1 pound New York or top-round steak
• 2 large cabbage or lettuce leaves
• 1/2 teaspoon ground red chili pepper
• 3 scallions, chopped
• 1/2 bunch cilantro, cleaned and chopped

1. Start preparing a marinade by soaking ginger in the water for one-half hour.
2. Meanwhile, place rices in a heavy pan over medium heat.
3. Stir continuously until rice is toasted to a light brown.
4. Do not allow to smoke.
5. Crush rice in blender to a coarse consistency.
6. Set aside.
7. In the same pan, toast Sichuan peppercorns.
8. Grind in blender.
9. Set aside.
10. Remove ginger from water and discard ginger.
11. Combine vegetable oil, soy sauce, white pepper, Sherry, whole black bean sauce, Sichuan broad bean chili sauce, sugar and the ginger-water in a medium-size mixing bowl.
12. Cut steak into very thin strips about 1 1/2 inches long, 1/4 inch thick and 1/2 inch wide.
13. Toss strips into the marinade.
14. Add crushed rice and toss to coat.
15. Marinate for half an hour.
16. Line a bamboo steamer with large lettuce or cabbage leaves.
17. Place meat strips in steamer in one layer.
18. Sprinkle top of meat with ground red chili pepper and ground Sichuan peppercorns.
19. Place steamer in a wok and add enough water to reach bottom rim of steamer (several steamers can be stacked).
20. Steam at high heat 15 to 20 minutes.
21. Uncover steamers and garnish meat with chopped scallions and cilantro.
22. Serve directly from steamers.

fresh ginger, water, rice, longgrain rice, sichuan, vegetable oil, soy sauce, ground white pepper, sherry, black bean sauce, sichuan broad bean chili sauce, sugar, new, cabbage, ground red chili pepper, scallions, cilantro

Taken from cooking.nytimes.com/recipes/2851 (may not work)