Steamed beef patty with aged tangerine peel & coriander
A tender, juicy steamed beef patty fragrant with aged tangerine peel and coriander, with crisp lettuce — appetising and uplifting.
- 27 min
- Serves 3
- Steam
- Easy
Why it suits you: Qi Stagnation brings low mood and a tight, bloated feeling under the ribs, and at Start of Spring the liver takes the lead, so soothing it matters most. Fragrant tangerine peel and coriander move qi and wake up the appetite — the aroma alone lifts the mood. Eat at regular times.
Method
Prep 15 min · Cook 12 min- 1Soak the tangerine peel until soft, scrape off the white pith and chop finely. Wash and chop the coriander and spring onion.
- 2Mix the beef with the soy sauce, cornflour and water, stirring in one direction until sticky, then mix in the tangerine peel, coriander, spring onion and oil.
- 3Press the beef into a thin, even patty on a deep plate with a slight dip in the centre. Once the water boils, steam over high heat for 8–10 minutes until cooked through.
- 4While the beef steams, blanch the lettuce for 30 seconds, drain, drizzle with oyster sauce and serve with rice.
Chef's tips
- Add the water to the beef a little at a time and stir until sticky — that keeps the patty light and juicy.
- Peel a New Year mandarin after dinner: its fragrance helps qi flow and lifts the mood.
The TCM view
Aged tangerine peel is pungent, bitter and warm, moving qi and supporting digestion; coriander is pungent, warm and aromatic, dispersing and helping liver qi flow freely; beef is sweet and warm and builds qi and blood; sweet, cool lettuce balances the warm aromatics. Fragrant but not drying — it soothes the liver and looks after digestion.
