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Five-Spice Steak
RecipeBeef Cuts
Five-Spice Steak
A steak marinated with ginger, garlic, and Chinese five-spice powder, grilled to order and served with a light soy-ginger sauce.
Yield: 24 servings
Soy-Ginger Sauce: 
1. To make Soy-Ginger Sauce: In large skillet, sauté ginger in oil over medium heat 3 minutes. Mix in flour. Slowly add stock and soy sauce, stirring constantly until sauce is thickened; strain. Keep hot. Yield: 4-1/2 cups.
Ginger, minced2 tablespoons
Vegetable oil2 tablespoons
All-purpose flour1/4 cup
Chicken stock1 quart
Soy sauce1/2 cup
Garlic, minced1/2 cup
2. In bowl, combine garlic, ginger, Chinese five-spice powder, salt and black pepper; mix thoroughly. Season each side of each steak with 1 teaspoon spice mixture.

Place in utility pan. Cover and refrigerate 2 to 3 hours. (Do not marinate more than 8 hours.)
Ginger, grated1/2 cup
Chinese five-spice powder2 - 3 tablespoons
Salt2 tablespoons
Ground black pepper2 teaspoons
Beef Loin, Strip Loin Steak, Boneless (IMPS/NAMP 1180), 1 inch thi24
3. For each serving, to order: Grill 1 steak to desired doneness. Plate steak; ladle 1 ounce Soy-Ginger Sauce over steak. Garnish with 1 tablespoon green onions. Serve with Asian noodles.

Serving Suggestion: For Asian noodles, toss chilled soba noodles and diced bell peppers in a dressing made from soy sauce, hoisin sauce, oyster sauce, grated ginger, minced garlic and chili paste.
Green onions, sliced1 1/2 cups
Alternate Fresh Beef Cuts:  
Beef Ribeye Roll Steaks (IMPS/NAMP 1112) na
Beef Tenderloin Steaks (IMPS/NAMP 1189) na
Beef Loin, Top Sirloin Butt Steaks, Boneless, (IMPS/NAMP 1184A) na

Nutrition information per serving: 430 calories; 15 g fat(6 g saturated fat; 6 g monounsaturated fat); 169 mg cholesterol; 1070 mg sodium; 5 g carbohydrate; 0.5 g fiber; 64 g protein; 25.6 mg niacin; 1.4 mg vitamin B6; 3.5 mg vitamin B12; 4.7 mg iron; 73.4 mg selenium; 11.6 mg zinc; 243.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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