Chinese Five Spice Sirloin Recipes

CHINESE FIVE SPICE SIRLOIN

Steps:

• Mix the grapefruit, tomatoes, onion parsley, 1 1/ 2-ounce ginger, oil and vinegar. Season with salt and pepper. Refrigerate until needed.
• Remove all the fat from the sirloin and split the meat in half length-wise. Make an incision at one end of the "eye" and with steel, such as a skewer, make a tunnel hole through the meat without breaking the outer meat.
• Mix remaining ginger with basil and garlic. Using the scallions as plungers, push the basil mixture with the scallions into the center of the sirloin. Coat the outside of the meat with the five-spice powder.
• Roast the sirloin to the desired temperature. Slice the meat into thin even pieces and arrange on a plate beside the grapefruit salad.

FIVE-SPICE MIX

Steps:

• Toast the whole spices in a small pan until they are aromatic and have turned a shade or two darker. Don't be tempted to skip this stage, as it really enhances the flavours.
• Tip into a spice grinder (or use a pestle and mortar), then add the ready-ground spices and dried herbs if required, and crush to a fine powder. Store in a sealed jar for up to six months.

CHINESE FIVE SPICE (MADE EASY)

Steps:

• NOTE: SOME FIVE-SPICE RECIPES WILL HAVE YOU TOAST THE WHOLE FENNEL AND STAR ANISE FIRST. YOU MAY DO THIS, BUT I GENERALLY PREFER NOT TO FOR A CLEAN, FRESH FLAVOR. HOWEVER, IF USING THE SPICE SPECIFICALLY FOR BARBECUED MEATS OR PHO SOUP, I RECOMMEND LIGHTLY TOASTING THEM FIRST IN A DRY SKILLET OVER MEDIUM HEAT FOR A SMOKY FLAVOR BEFORE THE FINAL GRINDING. YOU MAY SUBSTITUTE THE SZECHUAN PEPPERCORN WITH WHITE PEPPER, WHICH IS A POPULAR BLEND FOR USE IN CHINESE COOKERY. KEEP IN MIND -- "A LITTLE BIT OF FIVE SPICE POWDER GOES A LONG WAY". WHEN SEASONING FOODS, START WITH A SMALL AMOUNT, THEN ADJUST ACCORDINGLY.
• MEASURE all ingredients into a clean spice mill or coffee grinder, whether whole or ground, using pre-ground cinnamon as the only exception: 1 tablespoon cinnamon, 1 tablespoon cloves, 1 tablespoon fennel, 1 tablespoon star anise, 1 tablespoon Szechuan peppercorn.
• GRIND mixture in a clean spice mill or coffee grinder in 15-30 second increments, until mixture is finely powderized.
• Store in an airtight container.
• Use measure-for-measure in any recipe calling for Chinese Five Spice powder.

CHINESE FIVE SPICE

Steps:

• In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.

FILLET OF BEEF WITH ASIAN SPICE RUB

Steps:

• Preheat oven to 425°F.
• Toast peppercorns and anise seeds in a dry large heavy skillet over moderate heat, stirring, until fragrant, about 1 minute. Finely grind toasted mixture in an electric coffee/spice grinder or with a mortar and pestle. Sift mixture through a coarse sieve into a bowl and stir in salt, five-spice powder, and ginger.
• Halve beef crosswise and sprinkle rub all over both pieces, pressing to adhere.
• Heat 2 tablespoons oil in skillet over moderately high heat until just smoking, then brown 1 piece of beef on all sides, about 1 minute. Transfer to a large roasting pan. Wipe skillet clean with paper towels and brown remaining beef in same manner. Arrange beef pieces 2 inches apart in roasting pan.
• Roast in middle of oven 25 to 35 minutes, or until a thermometer inserted diagonally 2 inches into centers of pieces registers 120°F. Let beef stand in pan on a rack 25 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare). Discard string and slice beef.
• Serve at room temperature.

CHINESE POT ROAST

Steps:

• Combine first 4 ingredients, stir well.
• Rub garlic mixture over entire surface of roast.
• Place roast in a large zip-lock plastic bag.
• Combine soy sauce, brown sugar and sherry; pour over roast.
• Zip bag shut and marinate in refrigerator for 30 minutes, turning over once or twice.
• Remove roast from marinade, reserving marinade.
• Brown roast in oil in a large Dutch oven over medium heat. Add reserved marinade.
• Bring to a boil; cover, reduce heat and simmer for 2 hours.
• Add potato, carrot and onion.
• Cook an additional 30 minutes or until vegetables are tender.
• Remove roast and vegetables to a serving platter, reserving pan juices.
• Set roast and vegetables aside and keep warm.
• Combine cornstarch and 1/4 cup water, stirring until smooth.
• Add cornstarch mixture and green onions to pan juices; cook over medium heat, stirring constantly, until thickened and bubbly.
• Serve roast and vegetables with gravy.

PAN-ROASTED 5-SPICE PORK LOIN

Steps:

• Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
• Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
• Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer to a plate to rest at least 5 minutes before slicing.