Steamed Beef Brisket and Bean Sprouts with Lemon Ponzu Sauce
How to Make Steamed Beef Brisket and Bean Sprouts with a Zesty Lemon Ponzu Sauce Recipe
Craving meat while on a diet? Don’t let that stop you! Try this delicious ‘Steamed Beef Brisket and Bean Sprouts’ recipe, perfect for when grilling feels too heavy. Tender beef brisket is steamed with crisp bean sprouts and flavorful mushrooms, creating a dish that’s both healthy and satisfying. The star of the show is the fragrant lemon ponzu sauce – dipping the steamed ingredients into this tangy, sweet, and savory sauce is an absolute delight! You can use thinly sliced beef brisket or beef belly, and adding napa cabbage will enhance the dish with extra tenderness and sweetness. For those seeking an even lighter option, you can steam the ingredients on a rack above the liquid instead of directly in it, using soy sauce (tsuyu) and a small amount of water. Let’s get started on making this wonderfully savory and tender steamed beef brisket and bean sprouts!
Ingredients
- Beef brisket (thinly sliced) 300g
- Bean sprouts 400g
- Chives or garlic chives 1 bunch (approx. 70g)
- King oyster mushroom 1
- Green onion (for garnish) a little
- Soy sauce (Tsuyu) 2 Tbsp
- Water 70ml
Lemon Ponzu Sauce
- Soy sauce 5 Tbsp
- Mirin (sweet rice wine) 2 Tbsp
- Vinegar 2 Tbsp
- Lemon juice 2 Tbsp
- Soy sauce (Tsuyu) 1 Tbsp
- Water 2 Tbsp
- Cheongyang chili pepper (optional) a little
- Soy sauce 5 Tbsp
- Mirin (sweet rice wine) 2 Tbsp
- Vinegar 2 Tbsp
- Lemon juice 2 Tbsp
- Soy sauce (Tsuyu) 1 Tbsp
- Water 2 Tbsp
- Cheongyang chili pepper (optional) a little
Cooking Instructions
Step 1
Begin by preparing the bean sprouts (400g). Remove any wilted parts or tough outer skins. Rinse them lightly under running water and then drain thoroughly. Ensuring they are well-drained will prevent the dish from becoming watery.
Step 2
Next, prepare the chives or garlic chives (1 bunch, about 70g). Cut them into convenient 5cm lengths. This size makes them easy to pick up along with the beef and sprouts.
Step 3
Slice the king oyster mushroom (1) into long, thin strips. Steaming mushrooms along with the beef adds a wonderful savory flavor and a pleasant chewy texture to the dish.
Step 4
Now, get your pot ready for steaming. Start by spreading the prepared bean sprouts evenly across the bottom of the pot. This layer will release moisture as it steams, keeping the other ingredients tender and juicy.
Step 5
Carefully arrange the cut chives or garlic chives over the layer of bean sprouts.
Step 6
Layer the thinly sliced beef brisket and the sliced king oyster mushroom on top of the chives. The beef will render its delicious fat as it cooks, infusing the vegetables below with flavor.
Step 7
Pour the soy sauce (Tsuyu) (2 Tbsp) and water (70ml) evenly over the beef and vegetables. The tsuyu adds a deep umami flavor, while the water ensures everything steams nicely.
Step 8
Cover the pot with a lid. Bring it to a boil over medium-high heat. Once it starts to steam vigorously, reduce the heat to medium-low and let it steam for 12 minutes. This cooking time allows the beef and vegetables to become perfectly tender.
Step 9
While the ingredients are steaming, let’s make the ponzu sauce. In a small bowl, combine soy sauce (5 Tbsp), mirin (2 Tbsp), vinegar (2 Tbsp), lemon juice (2 Tbsp), soy sauce (Tsuyu) (1 Tbsp), and water (2 Tbsp). Whisk everything together. For a touch of heat, you can finely chop a Cheongyang chili pepper and add it to the sauce. If you don’t have lemon juice, you can substitute with 3 Tbsp of vinegar.
Step 10
After 12 minutes, remove the lid to reveal your beautifully steamed beef brisket and bean sprouts! Garnish with a sprinkle of thinly sliced green onion for a touch of freshness and visual appeal. Serve immediately, and enjoy dipping the tender morsels into the tangy lemon ponzu sauce.
