Five-Spice Marinated Beef Bites

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 379
• Protein: 27 g
• Carbs: 8 g
• Fat: 23 g

Ingredients

• 500 g Beef rump steak ( cut into 2cm cubes )
• 3 tbsp soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Brown sugar
• 1 tsp five spice powder
• 1 tsp Ginger powder
• 1 tbsp Corn starch
• 2 piece Garlic ( finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced, whites and greens separated )
• 2 tbsp Peanut oil
• 1 tbsp Sesame oil

Instructions

1. Cutting and trimming

   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. Instant marinade

   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. Wok searing

   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. Aromatic finish

   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.

Chef's tips

• 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.

Storage

Eat immediately to maintain the contrast between the crust and the tender heart. Do not freeze once cooked.