Five-spice steak from Seven Spoons: My Favorite Recipes for Every and Any Day (page 172) by Tara O'Brady

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Ingredients

Chinese five-spice powder
This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
- Burlap & Barrel - USA & Canada
- The Spice House - United States
cane sugar
Buy Now
- Burlap & Barrel - USA & Canada
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Running_with_Wools on October 14, 2024

I made this recipe using a 5 and 1/2 lb prime rib of beef. I covered it in the five spice and seared it and finished it in the oven. I made the sauce from the drippings and served it sliced. Both the five spice coating and sauce were delicious and really complimented the beef. I will make this again and looking forward to using steaks.
peaceoutdesign on January 15, 2021

I seared both sides and then finished in a 350F oven to 125F. The only thing that I would change is I would triple the vinegar, tamari, and brown sugar just to get more sauce. I also made the fresh green chutney to accompany it but it seemed the dish was perfect without it.