Steamed Beef with Ground Rice

Beef

• 150 g rice
• 2 Tbsp chilli sauce
• 1 tsp fine sea salt
• 1 tsp sugar
• ½ tsp Sichuan pepper
• 4 spring onions (approx. 45 g), cut in lengths (3 cm)
• 15 g fresh root ginger, peeled, cut in round slices (2 mm)
• 40 g tamari
  of light soy sauce
• 10 g vegetable oil
• 600 g beef, topside, sliced (1 cm)

Cooking

• 800 g water
• 240 g rice
• 1 iceberg lettuce (approx. 400 g)
  of cabbage, e.g spring or Savoy (approx. 400 g)
• sesame oil, for serving
• 2 spring onions, finely chopped, for garnishing