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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 servings
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 pcs star anise; 1 pcs cinnamon stick; 2 pcs ginger sliced; 2 clove garlic smashed; 500 ml water; 2 pcs 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.

An original recipe by Forkin

Total time: 3 hr 20 min
Serves: 4
Difficulty: Medium
Per serving: 380 kcal

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gbeef flank steak, cut into 2 large pieces

marinade

60 mlsoy sauce
30 mlrice wine
15 gsugar
5 gfive spice powder
2 pcsstar anise
1 pcscinnamon stick
2 pcsginger, sliced
2 clovegarlic, smashed
500 mlwater

garnish

2 pcsscallion, sliced

Equipment

pot · cutting board · knife · airtight container

The method

Step by step

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.
About 2 min
3
Pour in the water, ensuring the beef is mostly submerged; add more water if needed to cover.
About 1 min
4
Bring the liquid to a boil over medium-high heat, then immediately reduce the heat to low.
About 5 min
5
Cover the pot and simmer gently for 60 minutes, or until the beef is very tender when pierced with a fork.
About 1 hr
Cook’s 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.
About 1 hr
Cook’s 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.
About 1 hr
Cook’s 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.
About 5 min
Cook’s note: Use a sharp knife for the best results.
9
Arrange the sliced beef on a serving platter and garnish with sliced scallion.
About 2 min

Per serving

Nutrition

50%Score

Calories: 379.6kcal
Protein: 34g
Carbs: 8.5g
Fat: 24g
Fibre: 1.5g
Sugar: 4.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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