Aromatic Steamed Beef and Vegetables (Houttuynia Style)
Healthy and Delicious Houttuynia-Style Steamed Beef and Vegetables at Home
Houttuynia-style steamed dishes were incredibly popular for a while! The reason for using Houttuynia wood steamers is that the phytoncides from the wood have antibacterial properties and are excellent at removing unwanted odors. Today, I’ll introduce a recipe for Houttuynia-style steamed beef and vegetables that you can easily make at home, even without a Houttuynia steamer. This dish features a delightful aroma and taste, with tender beef perfectly complementing a variety of colorful vegetables. It’s a crowd-pleaser for all ages and makes for a special occasion meal or a healthy, satisfying dish!
Steaming Ingredients- 300g thinly sliced beef for shabu-shabu
- 1 bag fresh bean sprouts (approx. 100g)
- 5 leaves of crisp Napa cabbage (baby cabbage)
- 2 pieces of tender bok choy
- 1 chewy king oyster mushroom
- 1 eggplant
- 1/2 sweet onion
- 1 carrot
- 1 handful of fragrant oyster mushrooms
Soy Sauce Dip- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp mirin (or cooking sake)
- 1 tsp prepared mustard
- 1-2 Tbsp finely minced green onion
- 5 Tbsp water
Peanut Dip- 1 Tbsp smooth peanut butter
- 1 Tbsp soy sauce
- 1 tsp sugar
- 1 tsp lemon juice
- 3 Tbsp toasted sesame seeds (ground)
- 3 Tbsp water
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp mirin (or cooking sake)
- 1 tsp prepared mustard
- 1-2 Tbsp finely minced green onion
- 5 Tbsp water
Peanut Dip- 1 Tbsp smooth peanut butter
- 1 Tbsp soy sauce
- 1 tsp sugar
- 1 tsp lemon juice
- 3 Tbsp toasted sesame seeds (ground)
- 3 Tbsp water
Cooking Instructions
Step 1
1. First, prepare all your vegetables for steaming. Wash and cut the Napa cabbage into bite-sized pieces. Halve or cut the bok choy into larger sections. Slice the king oyster mushroom and eggplant diagonally about 0.5cm thick. Thinly slice the onion and carrot similarly. Trim the ends of the oyster mushrooms and separate them into strands. Rinse the bean sprouts and drain them well.
Step 2
2. Pour about 1cm of water into the bottom of a pot. Be careful not to add too much water, as it will act as the base for the steaming. The steaming process will begin once the water comes to a boil.
Step 3
3. Arrange the prepared vegetables attractively around the bottom of the pot. Do not add the bean sprouts yet; place the other vegetables first. Mix and match the colors for a visually appealing presentation.
Step 4
4. Once the initial vegetables are arranged, evenly spread the drained bean sprouts over the top. The bean sprouts will wilt and meld beautifully with the other vegetables as they steam.
Step 5
5. Finally, carefully arrange the thinly sliced shabu-shabu beef over the vegetables. Gently spread out the beef so it doesn’t clump together, creating an attractive layer.
Step 6
6. Cover the pot tightly with a lid and steam over medium-low heat for about 15 minutes, or until the beef is fully cooked and the vegetables are tender and have released their natural sweetness. You can check for doneness by inserting a chopstick into the beef and vegetables; they should be easily pierced.
Step 7
7. Serve the steamed beef and vegetables as is, or enjoy them with the two accompanying sauces: the soy sauce dip and the peanut dip. Dipping each bite allows you to customize the flavor and enhances the overall deliciousness of the dish. Enjoy your healthy and flavorful meal!
