Steaming Meat: The Ultimate Guide To Flavorful, Tender Protein

Steaming is a moist heat cooking method that results in tender and flavourful meat. The meat is placed on a rack above a pan of boiling water, with the steam rising and cooking the meat. This method is particularly healthy as no additional fat is required, and the meat retains most of its beneficial nutrients. Steaming is a gentle cooking method, making it perfect for delicate foods such as white meat, fish, and vegetables. It is also a versatile technique, suitable for a range of meats including chicken, pork, and beef.

Steaming meat is a healthy cooking method

Steaming is a moist heat cooking method that is more gentle than braising, stewing, or poaching, as food is not agitated by bubbling liquid. It is also a frugal cooking method, requiring little energy and preserving up to 50% more nutrients than other moist heat cooking methods. Since food is cooked by direct contact with steam, no additional fat is necessary, making it a lower-calorie cooking option.

To steam meat, first, choose a fillet or other lean cut of meat, such as chicken, pork, or beef. Cut the meat into portions, as finer pieces will cook faster. Wash and dry the meat, then season with black pepper, salt, and other desired spices. Place the meat in a steamer basket or insert, ensuring it does not touch the cooking liquid. For added flavour, you can substitute stock, fruit juice, or wine for water.

The cooking time will depend on the type and size of the meat. For example, pork may take around 30 minutes, while chicken takes about 20 minutes, and beef requires approximately 40 minutes. Meat is done when it is fork-tender, and no longer red or raw-looking.

Meat steamed with vegetables

Steaming is a great way to cook meat, especially if you are looking for a healthier alternative to frying. It is a moist heat cooking method that results in tender and flavourful meat without the need for additional fat.

When steaming meat with vegetables, you can either steam the meat and vegetables together or cook them separately and serve them together. If steaming together, place the sliced vegetables at the bottom of the container and place the meat on top of them.

For beef, cut the meat into 1/2-inch thick steaks and place them in a bowl. In a separate bowl, stir together a mixture of soy sauce, bouillon, pepper, onion powder, and paprika. Brush half of the mixture onto the steaks, coating each side. Allow the meat to stand for 30 minutes. Arrange the meat on the bottom steamer tray and steam for 30 minutes. Then, refill the steamer and add the vegetables to the middle and top steamer trays. Steam for an additional 15 minutes. The meat should be fork-tender at this point. You can brush the meat with the reserved flavouring mixture before serving with the vegetables.

For chicken, choose a fillet or other lean meat and cut it into portions. Wash and dry the meat with a towel. Season with black pepper, salt, and other suitable spices. Place the meat in the steamer and steam for 20 minutes.

For pork, follow the same preparation method as for chicken, but steam for 30 minutes.

You can also steam meat with vegetables in a skillet or Dutch oven. First, brown the meat for 2-3 minutes on each side. Add the prepared liquid and bring it to a boil, stirring to loosen any browned bits of meat. Reduce the heat and cover the skillet. Simmer small cuts of meat for 75 minutes and large roasts for 2-3 hours, until the meat is fork-tender. Add the vegetables for the final 60 minutes of cooking.

Ingredients:

• 1 lb steak (sirloin, skirt, or flank), thinly sliced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground pepper
• 2 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 2 medium carrots, peeled and thinly sliced into 1/4" coins
• 1/2 lb asparagus, trimmed and sliced into 2" pieces
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 2 tablespoons sesame seeds
• 1/4 cup soy sauce, coconut aminos, or tamari
• 2 tablespoons rice vinegar
• 2 tablespoons fresh orange juice
• 2 tablespoons honey
• 1 tablespoon cornstarch or arrowroot powder
• 2 teaspoons sesame oil

Instructions:

• Remove the steak from its packaging, pat dry, and place on a plate. Transfer to the freezer and chill until firm, 20-30 minutes. Remove from the freezer and slice thinly against the grain into 1/8" - 1/4" thick slices.
• Chop the vegetables and prepare the stir-fry sauce by combining the soy sauce, rice vinegar, orange juice, honey, cornstarch, and sesame oil in a small bowl.
• Heat a 12" cast iron skillet or large wok over high heat. Add 1 tablespoon of olive oil and heat until it shimmers.
• Add the steak, season with salt and pepper, and stir-fry until charred and medium-rare, about 3-4 minutes. Remove the steak with tongs and set aside.
• Add the remaining tablespoon of olive oil to the skillet and heat until shimmering. Add the carrots and asparagus and saute for 3 minutes, stirring frequently.
• Add the bell peppers and snap peas and stir-fry all the vegetables for an additional 3 minutes. Add the garlic and cook for 1 minute more.
• Return the steak to the skillet along with the stir-fry sauce. Stir-fry for 3 minutes, until the sauce thickens and the vegetables are bite-tender.
• Remove from the heat, stir in the sesame seeds, and serve immediately over rice, cauliflower rice, or noodles.

How to prepare meat for steaming

Steaming is a moist heat cooking method that results in tender and flavourful meat. It is a healthy cooking method because no additional fat is necessary, and the meat retains most of its beneficial nutrients.

Choosing the Meat

You can steam chicken, pork, beef, and fish. Choose a fillet or other lean meat of your choice. The finer you cut the meat, the faster it will cook.

Seasoning

Wash the meat and dry it with a towel. Season with black pepper, salt, and other suitable spices. You can also add complementary herbs and spices to your cooking liquid to add extra flavour to your meat.

Cooking Time

The cooking time will depend on the type and size of the meat. Pork is cooked for about half an hour, chicken takes about 20 minutes, and beef will need to be steamed for about 40 minutes.

Preparing the Steamer

Pour water into the bottom of your lidded cooking vessel (a pot, wok, etc.). Place the meat in a steamer basket/insert and put the basket into the pan. Make sure the lid closes tightly, and there is some room between the lid and the top of the meat for the steam to circulate.

Cooking the Meat

Turn on the heat and let the water come to a boil. Depending on the size and thickness of the meat, it will take about 3-10 minutes to steam. The meat is cooked when it is tender and can be pierced easily with a sharp knife.

Tips:

• You can cook meat with vegetables by placing sliced vegetables at the bottom of the container and then placing the meat on top.
• Steaming is a gentle cooking method, so it is perfect for delicate foods.
• You can use a roasting rack, a steamer insert, or a metal colander as a steamer.

Meat steaming times

Steaming is a moist-heat cooking method that results in tender and flavourful meat without the need for additional fat. The meat is placed on a rack or in a basket suspended over a pan of boiling water. The steam rises and cooks the meat through heat and moisture.

Steaming times will vary depending on the type of meat and the thickness of the cut. For beef, it is recommended to steam for around 8-10 minutes for thin slices, and 10-15 minutes for thicker cuts. A safe internal temperature for beef is 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.

For pork, steaming for half an hour should be sufficient, while chicken will take around 20 minutes. These times will depend on the size of the meat pieces, with larger cuts requiring more time.

When steaming meat, it is important to ensure the water in the pan does not touch the bottom of the steamer basket or rack. Additionally, the meat should be arranged in a single layer and not touching to ensure even cooking.

The history of steaming

Steaming is a moist heat cooking method that uses steam to cook food. It is considered a healthy cooking technique as it does not require additional fat and can be faster and more energy-efficient than boiling.

Steaming has been used as a cooking method for thousands of years, with some of the earliest examples found in China's Yellow River Valley, dating back to 5,000 years ago. In the Stone Age, steam cooking was also practised in Japan's Gunma Prefecture. During the Paleolithic Period, the Aurignacian people of southern France, considered the first "modern" humans in Europe, cooked foods by wrapping them in wet leaves, a method that is still used today for dishes like tamales.

In the 8th century CE, thin cypress strips were used to make steamers, while today, their slatted bases are typically made from bamboo. The classic bamboo steamer features a chimney in the centre, distributing steam among the tiers. Archaeologists have also unearthed ancient bronze and clay steamers, known as Yan steamers, which were used to cook Asian staples such as fish, chicken, pork, dumplings, noodles, and rice. These ancient steamers were designed for slow cooking, as steam generators and pressure boilers had not yet been invented.

While steaming is not prevalent in Western kitchens, it is widely used in Asian, Indian, and North African cuisines. This can be attributed to the fact that steaming requires less fuel and water, making it an efficient cooking method in regions where these resources are scarce.

Today, steaming is still a popular cooking method for various dishes, including meats, vegetables, seafood, and dumplings. It is known for producing tender and flavourful results while retaining nutrients and beneficial qualities.

Frequently asked questions