Steamed meat is perfect for baby food and for those who watch their weight.
Steamed meat retains all its good qualities and is easily digested.
Today we will tell you how to cook beef and pork steamed, and also share with you the recipes for cooking steamed meat.
Steamed meat - basic cooking principles
Steamed meat is radically different from stewed or fried. It does not contain excess fat and it turns out tasty and easy. This method of cooking is the best suited for those who are watching their health and trying to eat as little as possible harmful fried food.
Beef is steamed for an hour. At the same time, one serving of such meat contains only 150 Kcal. To prepare this dish, the beef is washed, cleaned of everything superfluous and cut into small pieces. The smaller you cut the meat, the faster it will cook. Beef is laid out in a convenient dish, seasoned with spices and salt and mixed. You can leave it for half an hour, so that the meat is saturated with spices. Then the beef is laid out in a steaming tank. From above, you can lay out sliced onions or tomatoes. Steam for forty minutes.
Steamed pork cooks faster, but it is worth remembering that there is 240 Kcal per serving of such meat. In this regard, beef less calories. Pork tenderloin is washed, lightly dried and cut into short strips. Season with pepper and salt, mix and put in a steaming tank. Prepare pork for half an hour. You can cook with vegetables, in this case, lay sliced vegetables at the bottom of the tank, and put meat on them.
Steamed meat is cooked in breading, with vegetables, mushrooms or cheese. In any case, such meat is not only incredibly tasty, but it turns out juicy and tender. Steam meat in a slow cooker, double boiler, or just above a pan of boiling water using a special device.
Recipe 1. Steamed meat in a slow cooker
Ingredients
half a kilo of pork;
mustard; curry;
sea salt;
ground black pepper.
Method of preparation
1. To make the meat juicy, take a pork neck. Wash a piece of meat under the tap, dip it with napkins and cut into layers as for chops. Lightly repel each piece and rub the meat with spices and salt. Brush the pork with mustard.
2. Pour water into the multicooker pan so that its level reaches the bottom mark. Meat put in a basket for steaming. Set it on the pan. Close the unit cover and select the “Steaming” mode. Set the timer to forty minutes.
3. If you do not want to cook a side dish separately, you can cook it with meat. In this case, put potatoes or rice in a saucepan and add water. This time is enough for meat and side dishes to be prepared at the same time.
4. Serve the meat with a side dish. You can cook a tomato sauce or bechamel.
Recipe 2. Steamed marinated meat
Ingredients
80 ml of olive oil;
200 ml of dry red wine;
3 garlic cloves;
3 g of salt;
20 g ground paprika;
3 g ground pepper mixture;
300 g beef fillet.
Method of preparation
1. Wash the beef well under running water and dry with a paper towel. Rub a piece of meat with salt and a mixture of peppers. Leave the beef for an hour so that it is saturated with spices.
2. After an hour, place the meat in a deep dish and pour over the wine. Marinate the meat for at least another two hours. During this time, it needs to be turned over several times so that the beef is evenly soaked with wine.
3. Peel the garlic cloves and pass through the garlic press into a deep bowl. Add olive oil and paprika to it. Mix everything well. Remove the beef from the wine, lightly dip it with a napkin and rub it with the mixture.
4. Send the meat to the steamer for an hour. Ready beef cut into neat slices. Serve hot or cold.
Recipe 3. Steamed meat in rice breading
Ingredients
kg of pork;
salt;
100 grams of rice;
bunch of green onions;
50 g of tofu;
a pinch of cardamom;
80 ml of soy sauce;
5 g cinnamon;
80 ml of Tiriyaki sauce;
5 buds of carnations;
3 cloves of garlic;
1 star star;
10 g pickled ginger; 100 ml of olive oil;
10 ml sesame oil.
Method of preparation
1. Wash the pork under the tap and cut it into four slices. Drain with a napkin.
2. Peel ginger and garlic and cut into thin slices. Rinse green onions, dry and finely chop.
3. In a separate bowl, mix the soy sauce with garlic, ginger sesame and olive oil. Add the star anise, cloves, cinnamon, cardamom, black pepper and part of green onions. Lightly salt and mix well. Crumble tofu here.
4. Grate the marinade with meat on all sides and leave to marinate for an hour. If you have time, you can leave for the night.
5. Measure the required amount of rice. Heat the pan over high heat, then reduce to moderate. Pour dry rice into the pan and fry it until brown. The rice should increase slightly in size and begin to burst. Pour the roasted grits into the bowl of the blender and grind it into a large crumb.
6. Dip the marinated meat with napkins and roll in rice breading. Cover the container for boiling with foil and lay on it pieces of pork. Cook meat for two hours. Put the finished pork on a plate and sprinkle with green onions.
Recipe 4. Steamed meat in a slow cooker with champignons with cream sauce
Ingredients
sea salt;
200 g of champignons;
purified water;
80 g of flour;
20 g parsley;
150 g sour cream;
black pepper;
two bulbs;
600 g of beef;
5 g rosemary.
Method of preparation
1. Rinse the meat thoroughly and dip it with napkins. Cut the beef in small pieces. Bulbs clean and chop into half rings. Mushrooms wipe with a damp towel and cut into plates.
2. Mix black pepper with rosemary and salt. Season the meat with this mixture and mix it well with your hands. Marinate beef for half an hour.
3. Cover the steaming vessel with a foil so that a solid “plate” is obtained. Put in her onions, mushrooms and meat. In the pan multicooker pour water. Top set the container with the meat. Close the unit cover. Enable the “Steaming” program. Cook the meat for forty minutes.
4. Pour the flour into a dry frying pan and fry it until light rosy. Pour the purified water to make a liquid gruel. Add sour cream, mix and simmer for a few minutes. At the end add chopped parsley. 5. Open the multicooker lid. Pour the meat with the sauce, close the lid and cook for another 20 minutes.
Recipe 5. Steamed meat with garlic and carrots
Ingredients
one and a half kg of veal;
spices;
two cloves of garlic;
table salt;
little carrot.
Method of preparation
1. A piece of my veal wash and wipe with a towel. Carrot and garlic clean and chop thin strips.
2. Rub meat with spices and salt. Make shallow cuts and stuff pork with garlic and carrot.
3. Tie a piece of veal thread and wrap in foil. We send meat to the steamer for an hour. We unwrap the finished veal. Cut the strings and cut the meat into thin slices. Served both hot and cold.
Recipe 6. Gentle steamed meat with tomatoes and cheese
Ingredients
three tomatoes;
spices;
half a kilo of beef tenderloin;
sea salt;
250 grams of cheese;
bulb;
25 g fresh dill.
Method of preparation
1. Cut the dried and dried meat into slices like beef stroganoff. Salt and season with spices.
2. Peel the bulb and chop into thin rings. Wash tomatoes and chop in the same way as onions. Rinse dill and finely chop. Cheese coarsely grate.
3. Place the meat in the steamer container, put the onion rings on top, and put the tomato mugs on top of the onion. Sprinkle with dill and cheese. Cook meat for 45 minutes.
Steamed meat - tips and tricks
- To make the meat marinate well, leave it in the marinade overnight.
- Tie the meat with string or string, so it will be better to keep the shape.
- Before cooking the meat slightly repel, this will significantly reduce the time of heat treatment.
- To prevent meat from turning insipid, use spices and aromatic herbs to make it.
