Tender and Healthy Steamed Beef Shank
Nutritional value per serving
Calories250kcal
Carbs4gram
Fat8gram
Protein30gram
Ingredients
- Beef shank (with bone) - choose fresh, bright red meat with firm texture.1 kg
- Fresh ginger - for aroma and digestion, pick firm ginger with smooth skin.50 g
- Garlic cloves - fresh, unblemished is best.3 pieces
- Green onions - bright green, fresh tips indicate freshness.2 stalks
- Soy sauce - low sodium preferred for healthier option.2 tbsp
- Salt1 tsp
- Water (for steaming)1.5 liters
This recipe guides you through steaming beef shank—a lean, flavorful cut that becomes tender and juicy when steamed properly. Steaming is a healthy cooking method that preserves nutrients and avoids added fats. The beef shank is slowly steamed until it reaches a safe internal temperature and becomes wonderfully tender. The recipe is easy to follow for home cooks with basic kitchen tools and ingredients. Total cost for ingredients is approximately $10 USD, €9, £8, and ₹750. The dish yields about 4 servings, with approximately 250 kcal per serving, high in protein, low in fat, suitable for a healthy, balanced diet. Cooking time is around 2 hours and 30 minutes, mostly passive steaming time. Difficulty level is easy to medium.
Preparation instructions
Prepare the beef shank
1Rinse the beef shank under cold running water to remove any impurities. Pat dry with paper towels. Use a sharp knife to trim off excess fat if desired. Cutting the meat into 2-3 cm thick slices can help it cook evenly and faster.
Marinate the beef
2In a bowl, mix sliced beef with soy sauce, salt, and half of minced garlic and ginger. Let it marinate for at least 15 minutes to enhance flavor.
Prepare the steamer
3Fill a large pot or steamer with about 1.5 liters of water. Bring water to a boil over medium-high heat while setting up the steaming basket or rack. Make sure water does not touch the meat when steaming.
Arrange beef for steaming
4Place marinated beef slices in a single layer on a heatproof plate or dish that fits inside your steamer. Sprinkle remaining minced garlic and ginger on top. Add chopped green onions for aroma.
Steam the beef shank
5Carefully place the plate in the steamer. Cover and steam for about 90-120 minutes. Check water level occasionally, adding boiling water if needed. The beef is done when it reaches an internal temperature of 71°C (160°F) measured with a meat thermometer and is tender to the fork.
Rest and serve
6Remove the steamed beef carefully from the steamer. Let it rest for 5 minutes to redistribute juices. Serve warm with steamed vegetables or rice.
Cooking Tips
1Use a food thermometer to verify internal beef temperature; pork and beef should reach at least 71°C for safety.
2Avoid cross-contamination by using separate cutting boards and utensils for raw and cooked meat.
3Keep your hands, surfaces, and tools clean when handling raw beef to prevent bacteria spread.
4If you don’t have a steamer pot, use a large pot with a wire rack and a lid to create a DIY steamer.
5If pressed for time, slice beef thinner (about 1 cm) to reduce steaming time to approximately 60-75 minutes, but monitor tenderness.
6For added flavor, add herbs like rosemary or bay leaves to the steaming water (do not touch meat).
Equipment Needed
- Large pot or steamer pot with lid
- Heatproof plate or dish for steaming
- Meat thermometer for checking internal temperature
- Sharp knife
- Cutting board
- Mixing bowl
- Tongs or heatproof gloves for handling hot plates
Grocery Shopping List
- [ ] Beef shank (1 kg) - Approximately $8.50
- Choose fresh beef with bright red color and firm texture.
- [ ] Fresh ginger (50 g) - Around $0.50
- Select fresh, firm ginger with smooth skin.
- [ ] Garlic cloves (3 pieces) - About $0.30
- Pick garlic bulbs that are firm and free from mold.
- [ ] Green onions (2 stalks) - Roughly $0.40
- Look for bright green, fresh stalks with no wilting.
- [ ] Soy sauce (2 tbsp) - Approximate cost $0.30 (from bottle)
- Opt for low sodium soy sauce if available.
- [ ] Salt (1 tsp) - Cost negligible
Total Estimated Cost: $10.00
FAQ
How do I check if the beef shank is properly cooked?
Use a meat thermometer to check the internal temperature; it should reach at least 71°C (160°F) for safe consumption. Also, the meat should be tender and easily pierced with a fork.
Can I use other cuts of beef for steaming?
Yes, tougher cuts like brisket or chuck roast also benefit from steaming, but cooking times may vary. Adjust accordingly and check meat tenderness.
How can I avoid the beef becoming dry?
Avoid overcooking by checking the internal temperature and ensuring steaming time is sufficient but not excessive. Marinating helps retain moisture.
Is steaming healthier than boiling or frying?
Yes, steaming preserves more nutrients and doesn't require added fats, making it a healthier cooking method especially for lean cuts like beef shank.
Can I prepare this recipe ahead of time?
You can steam the beef shank and refrigerate it. Reheat gently by steaming again or microwaving with some moisture to keep it tender.