SPICY STEAK NOODLE BOWL WITH SESAME SOY DRESSING
Steps:
- Heat a medium skillet over medium-high heat. Rub the steak with 1 tablespoon of the sesame oil and sprinkle generously with salt. Cook the steak until browned and medium-rare, 3 to 4 minutes per side. Remove to a plate, cover with foil and let rest for 5 minutes.
- Meanwhile, whisk together the garlic, soy sauce, vinegar, gochujang and the remaining 1 teaspoon sesame oil in a small bowl.
- Arrange the cabbage, spring onions, noodles and peanuts in two serving bowls.
- Thinly slice the steak against the grain and divide between the bowls. Pour the sesame dressing over the top and garnish with cilantro leaves.
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 DUCK
Steps:
- To make the five-spice rub, put the fennel, cinnamon, star anise, Szechwan peppercorns (or cardamom), cloves, and chipotle pepper in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan. Let cool, then grind the toasted spices in a spice mill or clean coffee grinder. Transfer the ground spices to a bowl. Add the ginger, garlic, brown sugar, salt, and pepper. Stir to combine well.
- Pat spice rub generously all over the skin of the ducks, place them on a rack over a roasting pan, and refrigerate them, uncovered, for at least 2 hours, or, preferably overnight.
- Preheat a grill.
- When you are ready to cook the ducks, place them on a rotisserie over a grill with a drip pan set directly under the ducks. Keep the fire fairly low to avoid flare ups. Cook the ducks until the juices run clear and an instant read thermometer inserted into the thigh reads 175 degrees F, about 2 to 2 1/2 hours. Remove the ducks from the rotisserie and carve them into breast and leg-thigh portions.
ASIAN BRAISED BEEF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 275 degrees F.
- Mix together the flour, five-spice powder and some salt and pepper in a bowl. Toss the beef in the flour mixture and set aside.
- Heat the butter and olive oil in a heavy-bottomed pot over medium-high heat. Working in 2 batches, sear the meat on all sides until golden brown, 3 to 4 minutes per batch. Remove the meat to a plate and set aside.
- To the pot, add the ginger, chili paste, garlic and scallion whites. Cook, stirring constantly, for 2 minutes. Deglaze with the sherry, scraping up any bits from the bottom of the pot. Add the broth, soy sauce, honey, star anise and bay leaves and bring the mixture to a boil. Add the seared beef, cover the pot, transfer to the oven and cook until the meat is falling apart, about 2 hours.
- Serve over rice, garnished with the reserved scallion greens.
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
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.
More about "five spice steak bowl recipes"
STEAK FAJITA BOWLS WITH GARLIC LIME RICE RECIPE - LITTLE …
From littlespicejar.com
4.9/5 (22)Category 30 Minute MealsServings 4Total Time 20 mins
- FOR THE GARLIC LIME RICE: Rince the rice in a fine mesh strainer under cold running water for 2 minutes, using your fingers to rub the rice to remove any starch, set aside. Heat the butter in a large sauté pan over medium heat. Add the rinsed rice and allow to toast for 2-3 minutes, stirring frequently so the rice doesn’t stick or burn. Add the garlic, continue to cook for 30 seconds or until the garlic is fragrant. Add the chicken broth, salt, and lime juice and allow to come to a boil, stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before adding cilantro and fluffing with a fork.
- ASSEMBLE: Arrange the rice and steak in a bowl, and go crazy with the topping possibilities! Make it your own!
MEDITERRANEAN STEAK BOWL - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
5/5 (10)Calories 513 per serving
SOUTHWEST STEAK BOWLS - BUDGET BYTES
From budgetbytes.com
FIVE-SPICE FLANK STEAK RECIPE | COOKING LIGHT
From cookinglight.com
CHIPOTLE STEAK RICE BOWLS | THE RECIPE CRITIC
From therecipecritic.com
FIVE-SPICE BEEF STIR-FRY AND HOISIN GREENS | STIR …
From sbs.com.au
EASY PEPPER STEAK RECIPE - HOW TO MAKE PEPPER STEAK
From thepioneerwoman.com
Cuisine American, Chinese, Comfort FoodTotal Time 30 minsServings 4-6
FIVE-SPICE STEAK RECIPE - THE WASHINGTON POST
From washingtonpost.com
FIVE-SPICE STEAK WITH COUSCOUS RECIPE - REAL SIMPLE
From realsimple.com
CRISPY CHILLI BEEF SALAD RECIPE | CRISPY CHILLI BEEF RECIPE
From delish.com
FIVE-SPICE BEEF & SMOKED HOISIN TOFU NOODLE BOWLS
From dennistheprescott.com
KOREAN BBQ STEAK BOWLS WITH SPICY SESAME DRESSING
From pinchofyum.com
FIVE SPICE BEEF PEPPER STEAK NOODLE BOWL - CONAGRA …
From conagrafoodservice.com
GARLIC AND FIVE SPICE STRIP STEAKS - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
FIVE-SPICE STEAK WRAPS | BETTER HOMES & GARDENS
From bhg.com
GRILLED FIVE SPICE FLANK STEAK | THE MODERN PROPER
From themodernproper.com
FIVE-SPICE STEAK - THE WASHINGTON POST
From washingtonpost.com
You'll also love