Tim Ho Wan's Rice Roll with Beef features tender, marinated beef enveloped in silky, steamed rice rolls, garnished with a drizzle of savory soy sauce and a sprinkle of fresh scallions, delivering a harmonious blend of soft textures and rich, umami flavors.
Equipments
- Mixing bowl
- Whisk
- Steamer
- Steamer tray/pan
- Parchment paper or non-stick steaming cloth
- Knife
- Cutting board
- Saucepan
- Slotted spatula
- Serving plate
Ingredients
- 8 oz (225g) ground beef
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing wine
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
- 2 tablespoons water
- 1/2 cup (60g) rice flour
- 2 tablespoons (16g) tapioca starch
- 2 tablespoons (16g) wheat starch
- 1 cup (240ml) water (for batter)
- 1/4 teaspoon salt
- Vegetable oil (for brushing)
- 2 tablespoons light soy sauce (for sauce)
- 1 tablespoon dark soy sauce
- 2 teaspoons sugar
- 1/4 cup (60ml) water (for sauce)
- 1 scallion
Ground beef should be well-marinated with light soy sauce, oyster sauce, Shaoxing wine, and sesame oil to ensure tender, flavorful meat. The rice roll batter relies on a precise mix of rice flour, tapioca starch, and wheat starch to achieve the signature silky texture. Use parchment paper or a non-stick steaming cloth to prevent the rice rolls from sticking during steaming. Light and dark soy sauce combined with sugar and water create a balanced savory-sweet sauce that complements the beef and rice roll perfectly. Your homemade Rice Roll with Beef can replicate Tim Ho Wan's dim sum style, delivering tender beef wrapped in smooth, delicate rice rolls with an umami-rich sauce.
Instructions
- Combine ground beef, 1 Tbsp light soy sauce, oyster sauce, cornstarch, Shaoxing wine, sugar, white pepper, sesame oil, and 2 Tbsp water in a mixing bowl.
- Mix thoroughly and refrigerate for 15-20 minutes.
- In a clean bowl, whisk together rice flour, tapioca starch, wheat starch, 1 cup water, and salt until smooth.
- Prepare steamer and bring water to a boil.
- Line steamer tray/pan with parchment paper or non-stick steaming cloth; lightly brush with vegetable oil.
- Pour a thin, even layer of batter onto the tray/pan.
- Dot small portions of marinated beef evenly across the batter.
- Steam for 3-4 minutes until the rice roll sets and beef is cooked through.
- Remove tray and let cool slightly; carefully roll up the rice roll using a slotted spatula or scraper.
- Transfer roll to a serving plate; repeat with remaining batter and beef.
- Slice rolls into serving pieces.
- For sauce: In saucepan, combine 2 Tbsp light soy sauce, dark soy sauce, 2 tsp sugar, and 1/4 cup water. Bring to a simmer until sugar dissolves; remove from heat.
- Drizzle soy sauce mixture over rice rolls.
- Finely slice scallion and sprinkle on top before serving.
Substitution
Tim Ho Wan's Rice Roll with Beef from the copycat menu replicates tender marinated beef wrapped in delicate steamed rice rolls, enhanced by a savory soy-based drizzle and fresh scallions. If you cannot find tapioca or wheat starch, substitute with equal parts cornstarch or potato starch to maintain the roll's smooth texture. When steaming, lining your steamer tray with parchment paper or a non-stick cloth prevents sticking and ensures easy removal. Use ground beef with a moderate fat content for juicier filling, and you can adjust the soy sauce in the marinade to suit your preferred saltiness level. Make sure to brush the rice rolls lightly with vegetable oil to keep the surface glossy and prevent drying during steaming.
Tips
Ensure the steamer water is boiling vigorously before placing the rice roll batter inside, as consistent steam is critical for the rice flour mixture to set properly. Avoid pouring the batter too thickly; a thin, even layer helps achieve delicate, silky rice rolls that cook evenly. Use parchment paper or a non-stick steaming cloth to prevent the rice rolls from sticking, which makes rolling them easier and cleaner. Your marinated beef should be spread in small, evenly spaced portions to ensure it cooks through quickly and melds with the rice roll texture.
Nutritions
Tim Ho Wan's Rice Roll with Beef provides a balanced source of protein from 8 oz of ground beef, essential for muscle repair and growth. The rice rolls, made from a blend of rice flour, tapioca starch, and wheat starch, offer digestible carbohydrates that supply energy for your day. The dish also contains sodium-rich soy sauce and oyster sauce, contributing to flavor but should be consumed in moderation to manage sodium intake. Fresh scallions add a small boost of vitamins A and C, supporting your immune health and adding freshness to the dish.
Storage
Store Tim Ho Wan's Rice Roll with Beef in an airtight container to maintain its soft texture and prevent drying. Refrigerate for up to 2 days, and reheat gently using a steamer to preserve the delicate flavor and avoid toughness. You can refresh the soy sauce drizzle just before serving to retain its umami richness and freshness.
Variation or Alternatives
For a variation, substitute ground beef with ground pork or minced chicken to alter the flavor profile while maintaining tenderness. Replace Shaoxing wine with dry sherry or omit it if unavailable, preserving the marinade's depth. Incorporate finely minced garlic or ginger into the beef mixture to enhance aromatic notes. You can also steam the rice roll batter in smaller portions to create individual rolls for easier serving and portion control.
Allergies
Tim Ho Wan's Rice Roll with Beef contains common allergens such as soy (soy sauce), wheat (wheat starch and soy sauce), and shellfish (oyster sauce), which may trigger reactions in sensitive individuals. Sesame oil used in the beef marinade can also cause allergic responses for those with sesame allergies. You should exercise caution and check ingredient labels carefully if you have food allergies related to these components.
Why this recipe?
Tim Ho Wan's Rice Roll with Beef is cherished for its tender, marinated beef perfectly wrapped in silky, thin rice rolls that deliver a harmonious blend of flavors and textures. The dish showcases expertly steamed rice rolls that maintain a smooth, elastic bite, paired with savory, well-seasoned beef enhancing each mouthful. Your copycat version will allow you to recreate this authentic culinary experience, capturing the succulent beef and delicate rice rolls that define Tim Ho Wan's signature appeal. This dish stands out for its balance of freshness, umami richness, and traditional preparation, making it a must-try for dim sum enthusiasts.