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Steamed Beef Rice Rolls Recipe (with Video)

Peanut-free, Asian, Fish-free

Discover our Steamed Beef Rice Rolls Recipe, a International recipe perfect as a appetizer recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 1h


- 4 oz Ground beef, either flap meat, flank steak, or ground beef
- 4 stalk Scallions, plus more to taste as needed
- 0.5 Tbs Fresh ginger, minced
- 0.5 tsp Soy sauce
- 0.5 tsp Oyster sauce
- 0.5 tsp Chinese cooking wine, (Shaoxing wine)
- 0.5 tsp Cornstarch
- 0.5 tsp Neutral oil
- 0.25 tsp Sugar
- 0.25 tsp Sesame oil
- Salt
- White pepper, dash of
- 0.5 tsp Water
rice roll batter
- 40 g Rice flour, not glutinous
- 30 g Potato starch
- 10 g Tapioca starch
- 300 ml Water
- 1 tsp Neutral oil
- 0.5 tsp Salt
rice roll sauce
- 0.25 cup Hot water
- 1.5 Tbs Light soy sauce
- 2 tsp Sugar
- 0.25 tsp Sesame oil
- 0.5 tsp Oyster sauce
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1. If mincing the beef by hand, first slice the beef into thin steaks, then into long strips, and finally into small cubes. Using a cleaver or large knife, mince until the pieces are about the size of ground beef or slightly larger.
2. Slice the scallions thinly and set aside. You'll be adding this along with the beef onto the steaming rice roll, as well as using it for garnish.
3. Into a small bowl, add the minced beef and beef marinade ingredients, except for the water. Mix everything thoroughly together, then add the water at the end and mix again. The water added and absorbed into the meat here helps provide a tender texture.
4. For the rice roll batter, mix together the dry ingredients first: rice flour (not glutinous rice flour), potato starch, tapioca starch, and salt. Gradually add the water to the batter and mix very thoroughly with a whisk. Add neutral oil, mix again, and set aside.
5. For the rice roll sauce, mix together hot water, sugar, light soy sauce, sesame oil, and oyster sauce until sugar dissolves.
1. Prepare a steamer (use whatever kind you have, I’m using a pan + a bamboo steamer; a wok works well too). Fill the pan with water and place the steamer on top, and turn on the heat to high until the water starts steaming. Once steaming, reduce the heat to medium or medium high.
2. Make sure that the plate you’re using for the rice rolls is clean and dry, and add it to the steamer (without any batter). Cover the pan with a lid to let the plate preheat for a few minutes.
3. After a few mins, brush a tiny bit of oil all over the bottom of the plate. Mix your rice roll batter very thoroughly with a whisk, and ladle in JUST enough batter to cover the bottom of the plate to keep it thin. I usually ladle a little bit less, then tilt the pan or plate carefully to even out the batter and achieve a thin layer.
4. Cover the steamer with the lid, and let steam for 1 min. or until the batter has slightly set and is not liquid anymore. Lift the lid, add in and spread ~1 tbsp of the minced beef mixture and sliced scallions. Cover and let steam for another 2-3 minutes or until beef is cooked.
5. Remove from the steamer and let cool for a few minutes. This step is crucial to ensure the rice roll doesn't become a gummy mess! In the meantime, repeat steps 2-4 in this section. Make sure to periodically add more water to the pan when necessary. The whole process will go a lot faster if you have multiple plates to cycle through!
1. Once the plate is cool to the touch, it’s ready to assemble. Using a silicone spatula or plastic bench scraper, gently peel and lift the edges from the plate. I like to tilt my plate downwards so that gravity will naturally help it fold onto itself. I recommend watching the video to see what I mean here!
2. Put onto a plate, top with the rice roll sauce, and scallions, and enjoy! If you like to eat them piping hot, you can always pop them back into the steamer for a few minutes once they’re all assembled.

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