Five-Spice Soy-Braised Beef
A classic Chinese appetizer featuring beef slow-cooked in a savory, aromatic blend of soy sauce and five-spice powder until tender.
Story
Five-spice soy-braised beef is a beloved culinary staple, often served thinly sliced as a cold appetizer or a hearty addition to noodle dishes. The meat undergoes a long, slow simmering process in a rich, dark broth infused with star anise, cinnamon, cloves, and Sichuan peppercorns, resulting in a succulent texture and a deep, complex flavor profile that is both savory and slightly sweet.
Ingredients
Beef shank
1 kg
Spice bag
1 pack
Yellow bean paste
150g
Sichuan peppercorns
to taste
Cooking wine
to taste
Dark soy sauce
to taste
Rock sugar
to taste
Ginger
to taste
Dried chili peppers
To taste
Vegetable oil
To taste
Minced ginger and garlic
To taste
Light soy sauce
To taste
Sesame oil
To taste
Chicken powder
To taste
White pepper powder
To taste
Instructions
1
Step 1
Cut the beef into large chunks and soak it in clear water for two hours to remove the blood.
2
Step 2
Wash the soaked beef; doesn't it look very clean?
3
Step 3
If you don't mind the trouble, you can mix the spices yourself. I bought a pack of braising spices suitable for beef at the supermarket, and added soybean paste.
4
Step 4
I ground the spices from the braising pack slightly, but not into a powder.
5
Step 5
Add the washed beef and cover with water; I used a clay pot.
6
Step 6
Add the soybean paste and stir well to mix.
7
Step 7
Add the braising spices and stir to ensure they are evenly distributed.
8
Step 8
Add some Sichuan peppercorns and an appropriate amount of cooking wine.
9
Step 9
Add some dark soy sauce; add extra if you prefer a darker color.
10
Step 10
Add a few pieces of rock sugar.
11
Step 11
Add a few slices of ginger.
12
Step 12
After adding all the seasonings, stir well, cover the pot, and cook for about an hour and a half after the water starts boiling.
13
Step 13
Let's make the dipping sauce. Add a small amount of oil to a pan, add some Sichuan peppercorns and dried red chilies, and fry over low heat until fragrant.
14
Step 14
Then discard the peppercorns and chilies, and pour the oil into the prepared minced ginger and garlic.
15
Step 15
You can adjust the dipping sauce to your taste. I added some light soy sauce, chili oil, chicken essence, and pepper powder, then mixed in the ginger and garlic with the oil, and it's ready.
16
Step 16
Actually, it tastes delicious just like this too.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
