There’s an undeniable magic to the delicate parcels found on a dim sum trolley. Among the most cherished are the steamed sticky rice wraps, brimming with savory fillings and infused with aromatic leaves. Today, we’re taking that beloved classic and giving it a hearty, flavorful twist with our exquisite Beef Sticky Rice. Imagine tender, marinated beef, earthy mushrooms, and a rich, savory sauce, all encased within perfectly steamed glutinous rice, lovingly wrapped in fragrant banana leaves. This isn’t just a meal; it’s an experience, a journey into the heart of comfort food, often known as a delightful Dim sum beef rice wrap or a variation of Beef Lo Mai Gai recipe.

Our rendition of this timeless dish elevates the humble sticky rice parcel to new heights. Each bite offers a symphony of textures and flavors: the chewy, satisfying bite of the steamed glutinous rice with beef, the umami depth from dried shiitake mushrooms, and the distinct, subtle aroma imparted by the banana leaves. It’s a comforting, wholesome meal that promises to impress, whether you’re serving it for brunch or a cozy dinner.

Why Beef Works in Sticky Rice

While many are familiar with traditional poultry sticky rice, using beef offers a unique and incredibly satisfying dimension. Beef brings a robust flavor and a different texture profile that stands up beautifully to the richness of the sticky rice and savory sauce. It transforms the dish into something truly special, making it a substantive and deeply satisfying meal.

When selecting beef for steaming, the key is to choose cuts that become wonderfully tender under gentle heat. Flank steak, chuck steak, or even a good quality sirloin are excellent choices. These cuts, when properly marinated and prepared, yield incredibly tender morsels that contrast beautifully with the chewy texture of the glutinous rice. The beef’s natural richness also means it absorbs the savory marinade exceptionally well, infusing every fiber with delectable flavor. This particular preparation highlights the wonderful marriage of tender, succulent beef and the comforting chewiness of the rice, making every steamed glutinous rice with beef parcel a delight.

Essential Ingredients & Substitutions

The Rice

The foundation of any great sticky rice dish is, naturally, the rice itself. For this Beef Sticky Rice, we absolutely rely on glutinous rice, also known as sweet rice. Its unique starch composition gives it that signature sticky, chewy texture that regular long-grain or short-grain rice simply cannot replicate. It’s what makes this dish so satisfyingly comforting.

Soaking Tips: To achieve that perfect texture, soaking the glutinous rice is crucial. Rinse the rice thoroughly until the water runs clear, then submerge it in cold water for at least 4 hours, or preferably overnight. This softens the grains, allowing them to cook evenly and absorb moisture without becoming mushy during steaming. Properly soaked rice is the secret to a tender yet toothsome result for your Asian sticky rice recipes.

The Beef Filling

The heart of our Beef Sticky Rice lies in its exquisite beef filling. The beef itself needs to be incredibly tender and bursting with flavor.

Marinating for Tenderness (The Velveting Technique): To ensure the beef is melt-in-your-mouth tender, we use a classic velveting technique. Slice your chosen beef cut (flank, chuck, or sirloin) thinly against the grain. Marinate it with a blend of soy sauce, Shaoxing wine, sesame oil, cornstarch, and a touch of baking soda. The cornstarch creates a protective coating that locks in moisture, while the baking soda helps break down muscle fibers, resulting in incredibly tender beef even after steaming.
Sausage Swap: To add another layer of savory complexity and texture, consider incorporating thinly sliced Beef Chinese Sausage or other aromatic Spiced Beef links. These sausages bring a wonderful depth of flavor and a slightly firm, chewy texture that complements the tender beef and soft rice perfectly.
Other Additions: Don’t forget the umami punch from rehydrated dried shiitake mushrooms, which are often simmered in the beef sauce. You can also add water chestnuts for crunch or a slice of salted egg yolk for a beautiful richness and pop of color, making your Glutinous rice meat dumplings even more special.

The Wrappers

The wrapper not only holds the parcel together but also infuses it with its distinct aroma during steaming.

Banana Leaves vs. Lotus Leaves: Traditionally, Chinese sticky rice in banana leaves or lotus leaves are used. Both impart a lovely fragrance, but banana leaves are often more readily available in many parts of the world and offer a slightly sweeter, milder aroma. Lotus leaves have a more pronounced, earthy fragrance.
Preparation: Cleaning and Softening the Leaves: Whichever you choose, proper preparation is key. Fresh or frozen banana leaves need to be thoroughly cleaned with a damp cloth. To make them pliable and prevent tearing, quickly pass them over an open flame or dip them in boiling water until they change color and become soft. For lotus leaves, soak them in hot water until they are fully pliable. This step ensures your Banana leaf steamed rice parcels hold together perfectly.

Step-by-Step Cooking Guide

Creating these delightful Beef Sticky Rice parcels is a rewarding process. Follow these steps for a perfect result every time.

1. Prep Work

Soaking Rice and Mushrooms: Begin by rinsing 2 cups of glutinous rice several times until the water runs clear. Submerge it in at least 4 cups of cold water and soak overnight, or for a minimum of 4 hours. Simultaneously, soak 6-8 dried shiitake mushrooms in warm water until fully rehydrated (about 30 minutes to an hour). Once soft, remove the stems and thinly slice the caps.
Marinating the Beef: Thinly slice 1 lb of flank or chuck steak against the grain. In a bowl, combine the beef with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and ¼ teaspoon baking soda. Mix well and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

2. Cooking the Filling

Stir-frying the Beef and Aromatics: Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add 2 cloves minced garlic and 1 tablespoon grated ginger, stir-frying until fragrant (about 30 seconds). Add the marinated beef in a single layer and stir-fry quickly until it’s just browned on the outside (do not fully cook). Remove the beef and set aside.
Creating the Savory Sauce: In the same wok, add the sliced shiitake mushrooms and, if using, sliced Beef Chinese Sausage or Spiced Beef links. Stir-fry for 2-3 minutes. Deglaze the pan with 1/2 cup chicken or beef broth, then add 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce (for color), 1 teaspoon sugar, and a pinch of white pepper. Bring to a simmer, then return the partially cooked beef to the pan. Cook for another 2-3 minutes until the sauce thickens slightly and the beef is cooked through. Taste and adjust seasoning as needed. Set aside to cool slightly.

3. Wrapping Technique

Preparing the Leaves: If using banana leaves, gently wipe them clean and soften them by briefly passing them over a low flame or dipping them in hot water until pliable. Cut the leaves into rectangles approximately 8×10 inches.
Layering Rice, Beef, and Optional Salted Egg Yolk: Lay a softened banana leaf with the shiny side up. Place a thin layer of drained, soaked glutinous rice in the center. Top with a generous portion of the beef and mushroom filling. If desired, add a slice of salted egg yolk. Cover the filling with another thin layer of glutinous rice.
Folding to Prevent Leaking: Carefully fold the long sides of the banana leaf over the filling, overlapping them. Then, fold the short ends inwards to create a neat, compact parcel. Ensure the folds are tight to prevent any leaking during steaming. You can secure them with kitchen twine if you prefer, similar to preparing Zongzi beef variation parcels.

4. Steaming to Perfection

Setting Up the Steamer: Arrange the wrapped Beef Sticky Rice parcels in a steamer basket, ensuring there’s enough space between them for steam to circulate. Place the steamer basket over a pot of rapidly boiling water. Make sure the water level is sufficient for at least 45 minutes of steaming without running dry.
Steaming and Checking for Doneness: Cover the steamer and steam the parcels for 45-60 minutes. The cooking time can vary based on the thickness of your parcels and your steamer. To check for doneness, carefully open one parcel. The rice should be translucent, tender, and chewy, and the beef filling should be piping hot and fully cooked.
Serving: Serve your delicious steamed glutinous rice with beef parcels immediately, unwrapping them at the table for a fragrant presentation.

Pro-Tips for Success

Rice Texture: Avoid Mushy Rice: The key to perfect Beef Sticky Rice is a fluffy, chewy texture, not mushy. After soaking your glutinous rice, ensure you drain it exceptionally well. You can even spread it out on a baking sheet lined with a towel for a few minutes to air dry slightly before wrapping. Over-soaking or not draining properly can lead to a sticky, clumpy, undesirable texture.
Flavor Boost: Sautéing the Sticky Rice: For an extra layer of flavor and a head start on cooking, consider lightly sautéing your drained, soaked sticky rice. After draining, toss the rice with a tablespoon of oil, a splash of soy sauce, and a pinch of sugar in a hot pan for about 5 minutes until lightly toasted. This brief sauté not only infuses the rice with flavor but also gives it a slightly firmer exterior before steaming, preventing it from becoming too soft.
Storage: Freezing and Reheating Instructions: These Beef Sticky Rice parcels are excellent for meal prep! Once steamed and cooled completely, wrap individual parcels tightly in plastic wrap, then place them in an airtight freezer bag. They can be frozen for up to 3 months. To reheat, simply steam the frozen parcels directly for about 20-30 minutes, or until heated through and the rice is tender again. Thawed parcels will take slightly less time.

Frequently Asked Questions (FAQ)

Here are some common questions about making delicious Beef Sticky Rice:

Q: Can I use regular rice instead of glutinous rice?
A: No, you cannot. Glutinous rice (sweet rice) is essential for this recipe. Its unique starch content is what gives the dish its signature sticky, chewy, and tender texture. Regular long-grain or short-grain rice varieties do not have the same properties and will result in a completely different, uncharacteristic texture for your Beef Lo Mai Gai recipe.
Q: What if I can’t find banana leaves?
A: If banana leaves are unavailable, you have a few good alternatives. You can use dried lotus leaves, which impart a similar but earthier aroma (remember to soak them until pliable). Alternatively, you can use parchment paper cut into squares, or simply steam the mixture in small, individual heat-proof bowls lined with parchment paper. While the aroma won’t be the same, the flavors of the steamed glutinous rice with beef will still be delicious.
Q: Is this recipe gluten-free?
A: This Beef Sticky Rice recipe can be made gluten-free with a few simple substitutions. Ensure you use a certified gluten-free soy sauce (tamari) and confirm that any oyster sauce or broth you use is also gluten-free. Glutinous rice itself is naturally gluten-free.

Conclusion

There you have it – a magnificent Beef Sticky Rice dish that captures the essence of classic dim sum with a robust, comforting twist. These parcels, with their tender beef filling, savory sticky rice, and fragrant banana leaf aroma, are a labor of love that rewards you with an incredibly satisfying and memorable meal. Perfect for a weekend brunch, a special family dinner, or even as a unique packed lunch, this Chinese sticky rice in banana leaves is a testament to the beautiful complexity of Asian cuisine. Dive into the delightful experience of creating and savoring these homemade treasures.

We hope you love making and eating this delicious dish! For more inspiring recipes and culinary adventures, make sure to follow us on Facebook: https://www.facebook.com/profile.php?id=61568538666337

Beef Sticky Rice Recipe: Dim Sum Style in Banana Leaves

Beef Sticky Rice in Banana Leaves (Beef Lo Mai Gai)

Print Recipe Pin Recipe

Prep Time 2 30

Cook Time 1 45

Total Time 4 15

Servings 8

Ingredients

Glutinous rice (sweet rice), soaked in water for 4+ hours Drain well before using; ensures proper sticky texture without mushiness available at Asian grocers under 'Sweet Rice' label or 'Sticky Rice' label; d...
1 1/4 cups water Water
4 whole Dried shiitake mushrooms, rehydrated and thinly sliced
2 tbsp Dried shrimp, rehydrated in warm water
2 tbsp Cooking oil, divided
2 links Spiced Beef Sausage (or beef lap cheong), cut into thin rings
3 cloves Garlic, minced
16 pieces Banana leaves, clean and cut into 8x10 inch rectangles
4 whole Cooked salted egg yolks, halved
3 tbsp Soy sauce (for sauce)
2 tbsp Oyster sauce (for sauce)
1 tbsp Dark soy sauce (for sauce)
1 tsp Sesame oil (for sauce)
1/4 tsp Five-spice powder (for sauce)
1/4 tsp White pepper (for sauce)
2 pieces Beef Flank or Chuck steak, thinly sliced
1 tbsp Soy sauce (for beef marinade)
1 tbsp Shaoxing wine (for beef marinade)
1 pinch Five-spice powder (for beef marinade)
1 pinch White pepper (for beef marinade)
1 tsp Cornstarch (for beef marinade)

Instructions

Soak the glutinous rice in water for at least 4 hours (or overnight). Drain well before cooking.
In a bowl, combine the sliced beef with 1 tablespoon soy sauce, Shaoxing wine, a pinch of five-spice powder, white pepper, and cornstarch. Mix well and set aside to marinate for 20 minutes.
In a small bowl, mix the sauce ingredients: 3 tbsp soy sauce, oyster sauce, dark soy sauce, sesame oil, 1/4 tsp five-spice powder, and 1/4 tsp white pepper.
In a wok over medium-high heat, add 1 tablespoon of cooking oil. Sauté the minced garlic, rehydrated dried shrimp, and shiitake mushrooms until fragrant (about 1 minute).
Add the beef sausage slices and marinated beef. Stir-fry for 2-3 minutes until the beef is browned but not fully cooked through. Remove the mixture from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of oil. Add the drained glutinous rice and pour in the sauce mixture. Stir-fry for 2-3 minutes until the rice is evenly coated with the sauce. Remove from heat.
To wrap: Place two pieces of banana leaf on a flat surface (smooth side up). Place about 1/4 cup of the rice in the center. Add a spoonful of the beef and mushroom mixture and a salted egg yolk half on top. Cover with another 1/4 cup of rice.
Fold the sides of the banana leaf over the rice to form a rectangular packet. Secure with kitchen twine if necessary.
Prepare a steamer with boiling water. Place the wrapped packets into the steamer basket.
Steam over high heat for 1 hour and 45 minutes, checking water levels occasionally to ensure the steamer doesn't run dry.
Remove from steamer, let cool slightly, and serve warm.

For more daily recipes and tips, follow us on Facebook!
Click here to join our community!