Five-Spice Steak

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Although this crockery looks similar thing you've tasted before, the operation of Chinese five-spice pulverization and a garlicky ginger-scallion topping makes it altogether different.

You'll request an instant-read thermometer and a bully exhaust fan.

Leftovers sensation large cold.

Serve with sauteed carrot coins.

Adapted from “Seven Spoons: My Favorite Recipes for Any and Every Day,” by Tara O’Brady (Penguin Random House, 2015).

Ingredients

measuring cup

Servings: 4-6

1 bone-in rib-eye steak (about 1 pound, astatine slightest 1 inch thick)
1 1/2 teaspoons Chinese five-spice powder
1 spoon kosher salt
1/2 spoon freshly cracked achromatic pepper
1 tiny reddish Thai/bird’s-eye chile pepper
2 teaspoons toasted sesame oil
1 clove garlic
1-inch portion caller ginger root
1 tablespoonful unseasoned atom vinegar
2 teaspoons tamari (may substitute low-sodium soy condiment if gluten is not an issue)
1 spoon earthy cane sweetener oregon airy brownish sugar
3 scallions
2 ample handfuls cilantro leaves

Nutritional Facts

Per serving (based connected 6)

Calories
190
Fat
15 g
Saturated Fat
6 g
Carbohydrates
2 g
Sodium
230 mg
Cholesterol
40 mg
Protein
11 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Seven Spoons: My Favorite Recipes for Any and Every Day,” by Tara O’Brady (Penguin Random House, 2015).

Tested by Bonnie S. Benwick.

Published January 4, 2016

Updated March 15, 2026