A traditional Dragon Boat Festival delicacy with glutinous rice wrapped in fragrant bamboo leaves, filled with marinated beef, salted egg yolk, and mushrooms, featuring the distinctive Sichuan mala (spicy and numbing) flavor profile with fried shallots and scallions.
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Adapted from a video by Souped Up Recipes
Chinese Beef Zongzi Recipe (Dragon Boat Festival Special)
beefchuck, brisket, shank, or other stew meat, cut into bite-size pieces400 g
garlic cloves
grated
4
gingergrated½ inch
fermented bean curd1 large piece (Sichuan style cured in chili oil preferred); store-bought versions may need 2 smaller pieces; can substitute with 1 tbsp Japanese miso paste1
dark soy sauce1 tbsp
oyster sauce1 tbsp
soy sauce1 tbsp
salt1 tsp
five-spice powder½ tsp
black pepper½ tsp
Sichuan peppercorn powder½ tsp
chili flakeoptional; can be skipped if you cannot handle spicy food1 tbsp
brown sugar½ tbsp
Steps
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1
Soak the glutinous rice for 1 to 6 hours. Using hot water (as hot as tolerable to touch) speeds the process to 1 hour, while cold water requires 6 hours. The rice is ready when grains crush easily between your fingers.
2
Soak the dried shiitake mushrooms for about 1 hour until softened.
3
Cut beef into bite-size pieces and place in a large mixing bowl. Add 4 cloves grated garlic, ½ inch grated ginger, 1 large piece of fermented bean curd, 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, and 1 tsp salt.
4
Add ½ tsp black pepper, ½ tsp five-spice powder, ½ tsp Sichuan peppercorn powder, 1 tbsp chili flake (if spice-tolerant), and ½ tbsp brown sugar. Mix thoroughly and refrigerate for at least 1 hour.
5
Prepare bamboo leaves. Rinse fresh vacuum-sealed leaves; dried ones need rehydration. Identify the rough side (convex stem facing out) and smooth side (to contact the rice). Cover leaves with a damp towel to prevent drying.
6
Drain the soaked rice completely. Heat a few tablespoons of oil on low heat, add diced shallots and scallion pieces, stir until golden brown. Add the drained glutinous rice and 4 tsp dark soy sauce, stir over medium heat for a few minutes until grains become slightly sticky for easier wrapping.
7
Drain and squeeze the soaked mushrooms, then mix them with the marinated beef so they absorb the flavors. Cut large mushrooms into smaller pieces if needed.
8
Partially stack two bamboo leaves with smooth side up, tips meeting in the middle. Fold at one-third of the length, then crease at one-quarter width. Open to form a triangular pocket. Use one hand to hold the shape while the other scoops in a few spoonfuls of glutinous rice and spreads it.
9
Add 2 pieces of mushroom, 1 salted egg yolk, and 1 piece of marinated beef on top of the rice. Cover with another layer of glutinous rice, pack tightly, and smooth the surface.
10
Fold the upper leaves over the filling and hold firmly to establish shape. Squeeze the bottom to pack tightly, then carefully fold both side edges. Pinch the leaf ends and fold them along the zongzi's contour, holding with your thumb. Tie securely with kitchen twine around the zongzi multiple times.
11
Bring a large pot of water to a boil and add the zongzi. Wait for the water to return to a boil, then press them down with a plate to ensure they are submerged (add hot water if needed). Partially cover the lid to prevent overflowing and simmer on low heat for 2.5 hours.
12
Once cooked, remove the zongzi from the pot. Enjoy the fragrant bamboo leaves, the aroma of fried shallots and scallions, and the delicious combination of abundant fillings and gooey glutinous rice.
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