Tender & Flavorful Asian-Style Steamed Beef Fillet
Nutritional value per serving
Calories250kcal
Carbs5gram
Fat8gram
Protein35gram
Ingredients
- Beef fillet (choose tender, fresh, bright red beef)250 g
- Fresh ginger (choose firm, smooth skin ginger)20 g
- Garlic cloves (choose firm, unblemished cloves)2 piece
- Light soy sauce (or tamari for gluten-free)2 tbsp
- Sesame oil (toasted if possible for better flavor)1 tbsp
- Rice wine or dry sherry (optional, for depth)1 tbsp
- Sugar1 tsp
- Spring onion (scallion) greens for garnish1 tbsp
- Fresh coriander (cilantro) leaves for garnish1 tbsp
This Asian-style steamed beef fillet recipe offers a tender, juicy, and flavorful dish that’s perfect for home cooks of all skill levels. Steaming is a healthy cooking method preserving the beef’s natural juices and nutrients while infusing it with a delicious soy-ginger sauce. Using common supermarket ingredients and basic kitchen tools, this recipe guides you step-by-step to a safe and tasty meal. Total ingredient cost is approximately $12 (US), €11 (Euros), £9 (Pounds), and ₹900 (Indian Rupees). The dish serves 2 people, is rich in protein (35g per serving), moderate in fat, and contains about 250 kcal per serving. This recipe suits a gluten-free diet if you choose tamari instead of soy sauce. Difficulty is easy, and total time is about 30 minutes including prep and cooking.
Preparation instructions
Prepare the Beef Fillet
1Slice the beef fillet into thin, even strips about 5 cm long and 0.5 cm thick. This ensures even cooking when steaming. Set aside.
Make the Marinade
2Peel and finely grate the ginger and garlic. In a bowl, combine grated ginger, garlic, soy sauce, sesame oil, rice wine, and sugar. Stir well to combine. Marinate beef strips in this mixture for 10 minutes at room temperature to absorb flavors.
Prepare the Steaming Setup
3Fill a wok or large pot with about 5 cm of water and bring to a boil. Use a steaming rack or plate elevated above water level. Make sure the beef will not touch the water when placed on the steaming rack.
Steam the Beef
4Arrange marinated beef strips in a single layer on a heatproof plate suitable for steaming. Place the plate on the steaming rack. Cover with a lid and steam for 6 to 8 minutes until beef is cooked through to an internal temperature of 63°C (145°F) for medium-rare or 70°C (160°F) for medium. Use a food-safe instant-read thermometer for accuracy.
Garnish and Serve
5Carefully remove the plate from the steamer. Garnish with finely chopped spring onion greens and fresh coriander leaves. Serve immediately with steamed rice or your choice of side.
Cooking Tips
1Ensure beef strips are evenly sized to achieve consistent cooking.
2Do not overcrowd the plate when steaming to allow even steam circulation.
3Use a clean thermometer inserted into the thickest part of beef to check doneness.
4Marinate at room temperature but for no longer than 30 minutes to prevent bacterial growth.
5Avoid cross-contamination by using separate cutting boards for meat and vegetables.
Equipment Needed
- Sharp knife for slicing beef
- Mixing bowl
- Grater or microplane (for ginger and garlic)
- Wok or large pot with lid
- Steaming rack or heatproof steaming basket
- Heatproof plate for steaming
- Instant-read meat thermometer
- Spoon for mixing marinade
Shopping List
- [ ] Beef fillet (250g) - Choose tender, bright red beef with minimal fat for best texture and flavor. Approx. $8
- [ ] Fresh ginger (20g) - Look for firm and smooth skin ginger root. Approx. $0.5
- [ ] Garlic cloves (2) - Select firm, plump cloves without sprouts. Approx. $0.2
- [ ] Light soy sauce (2 tbsp) - Use a good quality brand; tamari for gluten-free. Approx. $1
- [ ] Sesame oil (1 tbsp) - Toasted sesame oil adds great aroma; buy a small bottle to keep fresh. Approx. $2
- [ ] Rice wine or dry sherry (1 tbsp) - Optional; adds depth of flavor. Approx. $0.5
- [ ] Sugar (1 tsp) - Regular granulated sugar works fine. Approx. negligible cost
- [ ] Spring onion (1 tbsp, chopped) - For garnish, fresh and bright green. Approx. $0.3
- [ ] Fresh coriander leaves (1 tbsp) - Choose vibrant leaves free of spots. Approx. $0.5
Total estimated cost: $12 (US dollars)
FAQ
How do I know when the beef fillet is safely cooked?
Use a food-safe instant-read thermometer. The USDA recommends cooking beef steaks to a minimum internal temperature of 63°C (145°F) followed by a 3-minute rest. For medium doneness, target 70°C (160°F). Since this recipe uses thin slices, steaming for 6-8 minutes usually achieves this temperature.
Can I use other cuts of beef?
Beef fillet is tender and cooks quickly, making it ideal for steaming. You can use sirloin or ribeye slices, but they may take slightly longer to cook and might be less tender.
Is it safe to marinate meat at room temperature?
For marinating at room temperature, keep it brief (up to 30 minutes) to reduce bacterial growth. Alternatively, marinate in the refrigerator for a few hours if preparing ahead.
How can I avoid cross-contamination when handling beef?
Use separate cutting boards and utensils for raw meat and vegetables. Wash your hands thoroughly with soap and water after handling raw meat. Clean all surfaces and tools before reuse.
What can I serve with this steamed beef fillet dish?
Steamed rice, sautéed greens like bok choy, or simple stir-fried vegetables complement this dish beautifully.