Steak wrapped in lotus leaves

Xu Long is head chef of Western cuisine at Beijing's Great Hall of the People. Here is a recipe in which he uses Australian beef in a favorite Chinese recipe.

Ingredients:

Beef short ribs: 1,500g

Fresh lotus leaves: three pieces

Oyster sauce: 125g

Dark soy sauce: 5g

Wangshouyi spices (a mix of 13 spices)：1/4 of one bag

Salt: 3g

Sugar: 5g

Chinese spirits (baijiu): 10g

Cornstarch: 15g

Chopped spring onions: 10g

Chopped ginger: 10g

Sesame oil: 25g

To make:

Cut the ribs apart; boil them in water for a short time to clear the blood.

Mix all the ingredients except the sesame oil. Marinate the meat for 24 hours.

Blanche the leaves and let them cool off. Pat the leaves dry to remove water. Cut the leaves into smaller pieces for wrapping ribs.

Drizzle sesame oil over ribs, then wrap the ribs in the leaves and use kitchen twine to tie each package closed.

Steam ribs in a steamer for about two hours and serve hot.