Steamed beef patty with aged tangerine peel & pea shoots in broth
A fragrant steamed beef patty with aged tangerine peel and crunchy water chestnut, plus tender pea shoots in garlicky broth.
- 30 min
- Serves 2
- Steam
- Easy
Why it suits you: Qi Stagnation brings low mood, irritability and a tight chest, and spring is when liver qi most needs to flow freely. The aroma of tangerine peel moves qi and wakes the appetite, pea shoots clear heat and beef supports digestion — a fragrant, regular dinner that steadies the mood.
Method
Prep 15 min · Cook 15 min- 1Soak the tangerine peel until soft and scrape off the pith; shred half finely and chop the rest. Smash and finely chop the water chestnuts.
- 2Mix the beef with the chopped peel, water chestnut, soy sauce, cornflour and 3 tbsp water, stirring in one direction until sticky. Spread it flat on a plate and top with the shredded peel.
- 3Once the water boils, steam on high for 10–12 minutes, until no pink remains in the centre.
- 4Meanwhile, fry the garlic in a little oil until fragrant, pour in the stock and bring to the boil, then add the pea shoots for 1–2 minutes until just wilted. Serve with the broth.
- 5Spoon the meat juices from the patty over your rice and eat it all hot with the pea shoots.
Chef's tips
- Mix the patty the night before and keep it in the fridge, then steam it straight after work.
- Boxed chicken stock is salty — use half stock, half water.
The TCM view
Aged tangerine peel is pungent, bitter and warm; it regulates qi and its fragrance eases pent-up feelings. Beef is sweet and warm and builds qi; water chestnut is sweet and cold and clears heat; pea shoots are sweet and cool and clear heat. Fragrant, qi-moving warmth with sweet, cool vegetables lets liver qi flow without fuelling liver fire.
