Subscribe to get access
Read more of this content when you subscribe today.
Read more of this content when you subscribe today.
Sweet and spicy marinated shaved beef served over a light and refreshing Asian inspired cucumber coleslaw.
Chinese five spices has been making its rounds in a lot of my dishes lately. The warmth it brings to food is amazing. It gives it a long marinated and roasted feel. Its definitely on my staples list for any pantry. For the unfamiliar it consists of star anise, fennel, Szechuan peppercorns, cloves and cinnamon. That being said I make a lot of dishes around it. For this I keep it simple with a few ingredients like hoisin and sriracha and let the five spice work its magic. With my tips and tricks you’ll have the perfect Asian beef. Try it out and let me know what you think!
TIPS AND TRICKS FOR THE BEST ASIAN BEEF AND SLAW:
for the marinade the longer the better: in this recipe the beef is actually pretty mild so you want the beef to sit overnight for maximum flavor exposure.
don’t peel your cucumber: if your are super opposed to cucumber skin then leave it off but leaving the skin on allows the cucumber to hold its shape better in this slaw
don’t throw out the marinade: after your beef is cooked feel free to pour the marinade into the empty pan, bring to a quick boil and move it around the pan (keep an eye on this the entire time) return the meat to pan to caramelize from the now heated honey to give your beef a nice sticky glaze.
thin slices- high heat: since this meat is super thin you want a screaming hot pan if you want any chance of coloring while not overcooking your meat. if your meat isn’t on the thin side no worries just lower the heat and cook normally.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH!
INGREDIENTS
ASIAN BEEF:
CUCUMBER CABBAGE SLAW:
DIRECTIONS