CHINESE FIVE-SPICE STEAK WITH ORANGES AND SESAME BROCCOLINI
The secret to the deep orange flavor in this simple weeknight dinner is to sear halved oranges next to the steak as it cooks, and then squeeze the caramelized juice all over your plate before digging in.
Provided by Anna Stockwell
Categories Orange Steak Sesame Oil Green Onion/Scallion Rice Dinner Wheat/Gluten-Free Winter Citrus Broccoli One-Pot Meal Dairy Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Finely grate 2 tsp. orange zest from 1 orange into a small bowl. Cut all oranges in half; set aside.
- Add five-spice powder, brown sugar, and 2 tsp. kosher salt to bowl with zest and stir to combine. Rub steak all over with spice mixture.
- Heat vegetable oil in a large heavy skillet (preferably cast iron) over high. Cook steak, turning often, until browned on all sides and an instant-read thermometer inserted into the center registers 130˚F for medium-rare, 15-20 minutes total. After steak has cooked for about 5 minutes, nestle orange halves cut side down around steak and cook until well browned, about 5 minutes. Transfer oranges to a plate. Transfer steak to a cutting board and let rest 10 minutes before slicing.
- Arrange broccolini in an even layer in same skillet and heat over high. Cook, undisturbed, until well charred, about 3 minutes. Toss and continue to cook until tender and slightly charred all over, about 3 minutes more. Transfer to a large bowl. Squeeze in juice from 2 orange halves over. Add sesame oil, red pepper flakes, 1 tsp. sesame seeds, and remaining 1/4 tsp. kosher salt and toss to coat.
- Transfer steak to a platter. Arrange broccolini mixture alongside. Top with scallions, sea salt, and remaining sesame seeds. Serve with charred orange halves to squeeze over, rice, and hot sauce alongside, if desired.
FIVE SPICE BEEF AND PEPPER STIR-FRY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Boil water for rice and prepare to package directions.
- Place beef broth in a small pot over low heat to warm the liquid.
- Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates about 1 minute. Add soy sauce to the pan. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds.
FIVE-SPICE STEAK BOWL
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat a grill or grill pan over medium-high heat.
- Brush the steaks with 1 tablespoon of the olive oil and season with 1 tablespoon of the five-spice powder and a pinch of salt.
- Toss the bok choy and red pepper with the remaining 1 tablespoon olive oil and 2 teaspoons five-spice powder. Season with a pinch of salt.
- Add the steaks, bok choy and peppers to the grill. Cook, flipping halfway, until the steaks and vegetables are grill-marked and the steaks are cooked to desired doneness, 2 to 3 minutes per side. Remove to a cutting board.
- Meanwhile, mix the mayonnaise, rice vinegar and soy sauce in a small bowl.
- Divide the rice between 2 bowls and top with the vegetables. Slice the steaks and divide between the bowls. Garnish with the mayonnaise mixture and green onions, as well as a tablespoon each of the chili paste and hoisin sauce.
GARLIC AND FIVE SPICE STRIP STEAKS
A simple marinade recipe will teach you how to season steaks and add a wonderful balance of Asian flavors into strip steak. Marinate steaks overnight then grill for ultimate deliciousness.
Yield Serves 4
Number Of Ingredients 8
Steps:
- Stir together soy sauce, brown sugar, garlic, sesame oil, five-spice powder, black pepper and red pepper flakes. Place strip steaks in a plastic zipper bag, add marinade and refrigerate 4 hours or overnight for deeper marinade flavor.
- Preheat grill to medium high (450°F). Remove steaks from marinade, pat dry and grill to desired doneness; about 3-4 minutes per side for medium rare (around 125-130°F internal temperature). Remove steaks from grill and rest 5 minutes before serving.
GRILLED GARLICKY FIVE-SPICE PORK STEAKS
The menu at Vietnamese restaurants in the United States often includes an inexpensive, homey rice plate with grilled pork chops flavored with Chinese five-spice powder, garlic, and onion. Unfortunately, I have often found the dish disappointing, with the rib chops dry and thin. Even with a knife and fork, the meat-typically broiled, rather than the advertised grilled-is hard to cut. After a number of dissatisfying rice plates, I decided to make the pork at home. To avoid dry meat, I opted for pork shoulder steaks. The slightly fatty, flavorful steaks turned out to be perfect for absorbing the bold marinade and remained moist after grilling. Sliced up before serving, the meat is easily managed with chopsticks, too, and I include a dipping sauce for extra flavor. Serve the pork with rice and a salad or a stir-fried or sautéed vegetable for a light meal. Add a soup such as Opo Squash Soup (page 60) and you have a traditional Vietnamese menu. Use any left overs for baguette sandwiches (page 34) or Mixed Rice (page 245).
Yield serves 4 to 6 with 2 or 3 other dishes
Number Of Ingredients 10
Steps:
- If the pork steaks are large, cut them into pieces about the size of your hand. To make the marinade, in a baking dish or shallow bowl large enough to accommodate the steaks, combine the garlic, shallot, five-spice powder, oil, fish sauce, salt, sugar, and pepper and mix well. Add the steaks and use your fingers to coat all the surfaces well. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours for the best flavor.
- Remove the pork from the refrigerator 30 minutes before cooking. Prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or preheat a gas grill to medium.
- Grill the steaks, turning once, for 5 to 7 minutes on each side, or until browned and a little charred on the edges.
- Transfer the steaks to a plate, cover with foil, and let rest for 10 minutes before slicing. Provide each diner with an individual dish for the dipping sauce.
FIVE-SPICE FLANK STEAK
Make and share this Five-Spice Flank Steak recipe from Food.com.
Provided by Dancer
Categories Meat
Time 24m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 475 degrees.
- Coat a cast-iron skillet with cooking spray and place in the oven while preparing the spice rub.
- Combine the sugar, five-spice powder, garlic powder and salt in a small bowl.
- Sprinkle half the mixture evenly over the surface of the steak, then pat or rub it into the meat.
- Turn the steak over, and repeat on the second side.
- Place the steak in the hot cast-iron skillet.
- Cook 6 to 7 minutes on each side, depending on desired degree of doneness.
- Remove the steak from the oven, and let it rest on the carving board for 3 to 5 minutes.
- Cut it across the grain on the diagonal in thin strips.
Nutrition Facts : Calories 202.4, Fat 9.4, SaturatedFat 3.9, Cholesterol 46.5, Sodium 353.4, Carbohydrate 3.9, Fiber 0.1, Sugar 3.5, Protein 24.2
CHINESE-STYLE BRAISED BEEF ONE-POT
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h40m
Number Of Ingredients 14
Steps:
- Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
- Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
- Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 54 grams protein, Sodium 2.39 milligram of sodium
CHINESE FIVE-SPICE STEAK WITH RICE NOODLES
Make and share this Chinese Five-Spice Steak With Rice Noodles recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 38m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the noodles per package directions.
- While noodles are cooking, combine hoisin sauce, soy sauce, five-spice powder, and steak in a large bowl.
- Heat oil in a large nonstick skillet over med-high heat.
- Add in minced green onions and garlic; stir/saute 30 seconds.
- Add beef mixture; cook 5 minutes, stirring frequently.
- Stir in tomato, green onion pieces, and basil; cook 2 minutes, stirring occasionally.
- Serve beef mixture over noodles.
Nutrition Facts : Calories 369.2, Fat 12.5, SaturatedFat 4.4, Cholesterol 47, Sodium 826.2, Carbohydrate 35.5, Fiber 2.1, Sugar 6.5, Protein 27.1
FIVE SPICE
At once musky and sweet, with a pronounced kick, five spice is traditionally made from equal parts cinnamon, cloves, fennel seeds, star anise and peppercorns (usually Sichuan or white). This one, adapted from Kian Lam Kho, the author of "Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking" (Clarkson Potter, 2015), includes Sichuan peppercorns to give the mix a characteristically numbing, tingly sensation on the tongue known as mala. Once the spices are toasted and mixed, the blend can be used both whole (simmered into stews, braises and soups) and ground (added to sauces, roasted meats and vegetables). Or, stir some salt into the ground blend and use it as a piquant table condiment: It's wonderful sprinkled on everything from barbecued meats to scrambled eggs.
Provided by Melissa Clark
Categories condiments
Time 5m
Yield 1/4 cup ground spice blend
Number Of Ingredients 5
Steps:
- Place a small skillet over medium heat. Add spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool. If using the whole spices for a braise, they are ready to go.
- To make the spices into a powder, use a spice grinder, clean coffee grinder, or mortar and pestle to grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.
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