Five-Spice Marinated Beef Bites
Ingredients
- 500 gBeef rump steak (cut into 2cm cubes)
- 3 tbspsoy sauce
- 1 tbspRice vinegar
- 1 tspBrown sugar
- 1 tspfive spice powder
- 1 tspGinger powder
- 1 tbspCorn starch
- 2 pcGarlic (finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced, whites and greens separated)
- 2 tbspPeanut oil
- 1 tbspSesame oil
Method
Precisely cut beef cubes, seared over high heat to keep a juicy center. A glossy brown glaze coats every piece, releasing powerful notes of sesame and spices.
- 1
Cut the rump steak into regular 2 cm cubes. It is crucial to have pieces of the same size for even cooking. Remove any sinew to keep only the tender meat.
- 2
In a mixing bowl, combine soy sauce, rice vinegar, brown sugar, five-spice powder, ginger, and cornstarch. Toss the meat in and mix by hand so the starch coats every cube well.
- 3
Heat peanut oil in a wok or cast iron skillet until smoking. Place the cubes without overcrowding the pan. Let a crust form for 1 minute without moving, then toss vigorously.
- 4
Add minced garlic and the sliced whites of the green onions. Pour in the sesame oil. When the sauce coats the meat and becomes sticky, remove from heat. Sprinkle the green onion tops at the last moment.
Frequently asked questions
How do you get this dish right?
- Never overcrowd your pan, otherwise the meat will boil in its own juices instead of grilling.
- Cornstarch is the secret to achieving that silky texture typical of Chinese restaurants.
How long does this dish keep?
Eat immediately to maintain the contrast between the crust and the tender heart. Do not freeze once cooked.
