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Five Spice Beef Appetizer

Name: Five Spice Beef Appetizer
Prep time: 20 min
Cook time: 1 h
Total time: 3 h 20 min
Yield: 4 portioner
Cuisine: chinese
Ingredients: 500 g beef flank steak cut into 2 large pieces; 60 ml soy sauce; 30 ml rice wine; 15 g sugar; 5 g five spice powder; 2 stk. star anise; 1 stk. cinnamon stick; 2 stk. ginger sliced; 2 fed garlic smashed; 500 ml water; 2 stk. scallion sliced

This savory five-spice beef is a flavorful appetizer, perfect for sharing. Thinly sliced beef is marinated and then gently simmered until tender, absorbing the aromatic spices. It offers a delightful balance of sweet and savory notes.

En original opskrift af Forkin

Tid i alt: 3 t. 20 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 380 kcal

Allergenoplysninger: kan indeholde gluten, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

500 gbeef flank steak, cut into 2 large pieces

marinade

60 mlsoy sauce
30 mlrice wine
15 gsugar
5 gfive spice powder
2 stk.star anise
1 stk.cinnamon stick
2 stk.ginger, sliced
2 fedgarlic, smashed
500 mlwater

garnish

2 stk.scallion, sliced

Udstyr

pot · cutting board · knife · airtight container

Fremgangsmåde

Trin for trin

1
Place the beef flank steak pieces in a medium pot.
2
Add the soy sauce, rice wine, sugar, five spice powder, star anise, cinnamon stick, ginger, and garlic to the pot with the beef.
Ca. 2 min.
3
Pour in the water, ensuring the beef is mostly submerged; add more water if needed to cover.
Ca. 1 min.
4
Bring the liquid to a boil over medium-high heat, then immediately reduce the heat to low.
Ca. 5 min.
5
Cover the pot and simmer gently for 60 minutes, or until the beef is very tender when pierced with a fork.
Ca. 1 t.
Kokkens note: Do not boil rapidly; a gentle simmer prevents the beef from becoming tough.
6
Remove the pot from the heat and let the beef cool completely in the braising liquid.
Ca. 1 t.
Kokkens note: Allowing the beef to cool in the liquid helps it absorb more flavor and stay moist.
7
Once cool, transfer the beef to an airtight container and refrigerate for at least 1 hour, or preferably overnight, still in the liquid.
Ca. 1 t.
Kokkens note: Chilling the beef makes it much easier to slice thinly.
8
When ready to serve, remove the beef from the liquid and slice it very thinly against the grain.
Ca. 5 min.
Kokkens note: Use a sharp knife for the best results.
9
Arrange the sliced beef on a serving platter and garnish with sliced scallion.
Ca. 2 min.

Pr. portion

Næringsindhold

50%Score

Kalorier: 379,6kcal
Protein: 34g
Kulhydrat: 8,5g
Fedt: 24g
Kostfibre: 1,5g
Sukker: 4,1g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover five-spice beef in an airtight container in the refrigerator with a little of the braising liquid.

Genopvarmning

Serve cold or at room temperature; do not reheat the sliced beef as it may become dry.