Korean · Lunch
Steamed Beef and Rice Rolls
Ground beef stir-fried with garlic and ginger, rolled in steamed rice-flour sheets with sesame oil and scallion, sliced into bite-sized pieces and served with a soy-vinegar dipping sauce. A Korean dim sum-style preparation featuring soft, glossy rice noodle wrapping around a savory, lightly sweet beef filling.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
433Calories
25.3gProtein
20.1gFat
39.9gCarbs
4.7gSugar
1.8gFiber
1134mgSodium
99mgChol
7.4gSat Fat
508mgPotassium
61mgCalcium
3.5mgIron
2.3mcgVitamin B12
2mgVitamin C
gluten-free-adaptable
low-calorie
rich-umami
hidden-gems
low-calorie
Instructions
1
Prep
Whisk rice flour and water together in a small bowl until smooth and lump-free, then set aside.
2
Heat a small skillet over medium-high heat with a few drops of sesame oil, add beef, garlic, and ginger, and cook 4 to 5 minutes until no pink remains.
3
Stir soy sauce, sugar, black pepper, and half the scallion into beef and cook 1 minute until glossy, then remove from heat.
4
Lightly oil a heatproof 8-inch plate, pour a thin rice-batter layer to coat the base, and steam covered over high heat for 3 minutes until translucent.
5
Slide the steamed rice sheet onto a cutting board, spoon beef filling along one edge, roll snugly into a log, repeat with remaining batter and filling, keeping rolls covered.
6
Plate
Slice rolls into bite-sized pieces, arrange on a plate, scatter with remaining scallion and sesame seeds, and serve with rice vinegar for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g beef ground beef
- 1 cup120g rice flour
- 1 1/2 cup360ml water
- 2 tsp2 tsp sesame oil, plus extra for brushing
- 22 scallion
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp toasted sesame seeds
