Pepper Steamed Beef Rib

While perusing an online menu for a Chinese restaurant in Montreal, I saw a picture of a steamed dim sum dish they called ‘Veal Chop with Black Pepper’ that looked rather interesting. I don’t recall ever seeing veal chops in this neck of the woods, unfortunately, but I do have several packages of some beef rib that may make a nice substitute…

The Ingredients

These are the ribs I am using. I am not terribly fond of the thick-cut, square chunks of beef rib as I find them very greasy but this ‘flanken-cut’, which is especially popular in Korean barbecue, should do nicely. I am not quite sure how the restaurant in question prepares their ribs, other than using black pepper, so I am going to improvise using the following remaining ingredients:

  • 1 large Scallion, green part only, cut in 2” lengths;
  • 1 medium Celery stalk, trimmed and cut into matchsticks;
  • 1 tsp. Garlic salt;
  • 1 tsp. ground Black Pepper;
  • 1 tbsp. Vinegar;
  • 1 ½ tbsp. plain Flour;
  • 2 tsp. Soy sauce;
  • 2 tbsp. Water.

The Method

First, cut the ribs into short sections and sprinkle with the garlic salt and pepper, rubbing the seasonings well into the flesh. Toss the ribs with the vinegar in a bowl and set aside for one hour. Aside from lending a nice tang to the finished dish, I am using the vinegar to help cut any excessive fatty taste.

Now, pour away any excess liquid from the ribs and mix them with with the flour, massaging as much as possible into the meat. Then, toss in the scallion sections, allowing them to get coated with some of the flour as well.

Lay a bed of the celery sticks in each of two steamer dishes and then, after shaking of any excess flour, arrange the ribs and scallions on top.

Sprinkle each serving with half of the soy sauce and water and then steam for 25 to 30 minutes, or until the ribs are nicely tender. Serve immediately.

The Verdict

To be honest, I was unsure if I would like this experiment. I love steamed pork (ribs especially), but steamed beef is not a favorite. As it turned out, my wife and I both finished this dish and enjoyed it. I think it would be better with ribs that were cut a bit thinner, and some spicier chili seasonings would be great, but…on the whole, this was pretty good.





  1. Interesting technique to toss meat w/flour before steaming. I only know it for sauteing. What is the purpose of that?

    1. The flour combines with the added liquid and the juices thrown of by the meat during steaming to help form a sauce and coating for the ribs. It is often done with pork ribs with black beans. I just adopted it here.

  2. It sounds really good to me! I think you are usually bolder in your tastes than I am, so this is probably just about perfect. 🙂