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.
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.
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
CHINESE FIVE-SPICE STEAK WITH RICE NOODLES
Make and share this Chinese Five-Spice Steak With Rice Noodles recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 38m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the noodles per package directions.
- While noodles are cooking, combine hoisin sauce, soy sauce, five-spice powder, and steak in a large bowl.
- Heat oil in a large nonstick skillet over med-high heat.
- Add in minced green onions and garlic; stir/saute 30 seconds.
- Add beef mixture; cook 5 minutes, stirring frequently.
- Stir in tomato, green onion pieces, and basil; cook 2 minutes, stirring occasionally.
- Serve beef mixture over noodles.
Nutrition Facts : Calories 369.2, Fat 12.5, SaturatedFat 4.4, Cholesterol 47, Sodium 826.2, Carbohydrate 35.5, Fiber 2.1, Sugar 6.5, Protein 27.1
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