Recipe: Five-Spice Beef (Wu Xiang Niu Rou)

Five-Spice Beef (Wu Xiang Niu Rou)

Serves 4

Ingredients

Method

1 lb beef sirloin, thinly sliced

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp Chinese rice wine or dry sherry

2 tsp sugar

1 tbsp five-spice powder

2 cloves garlic, minced

1 in ginger, grated

2 tbsp vegetable oil

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

Salt to taste

Fresh cilantro, for garnishing

Mix the soy sauce, oyster sauce, rice wine, sugar, five-spice powder, garlic, and ginger in a bowl to create the marinade.

Add the sliced beef to the marinade and ensure it is well coated. Let it marinate for at least 30 minutes, or for better infusion, overnight in the refrigerator.

Heat the vegetable oil in a large skillet or wok over high heat.

Once the oil is hot, add the marinated beef slices and stir-fry for about 2-3 minutes until they are just cooked through.

Add the sliced red and green bell peppers, stir well to combine, and stir-fry for another 2 minutes.

Season with salt to taste.

Garnish with fresh cilantro before serving.

This dish is ideal when served over steamed rice or noodles, allowing the flavors to fully develop in the sauce's rich coating. The five-spice powder not only complements the beef but also elevates the overall dish to a feast for the senses.

This dish can also be served cold with less garnish as a starter.