Five Spice Beef Recipe

Toast and grind

Place Sichuan peppercorns in a dry skillet over medium heat and toast for 1–2 minutes until fragrant. Remove and let cool slightly, then grind with star anise, fennel seed, cloves, and cinnamon in a spice grinder or mortar and pestle until a fine powder forms. Measure out about 2 teaspoons of the final blend (you will use 2 tsp total in the recipe).

Combine ground spices: Transfer the ground mixture to a small bowl and set aside.

Slice beef shank thinly across the grain (about 1/8–1/4 inch thick). If not pre-sliced, partially freeze the shank for 30–45 minutes to make slicing easier.

In a large bowl, combine light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, granulated sugar, salt, and black pepper. Whisk to dissolve the sugar and salt.

Add the prepared five-spice blend to the soy mixture and stir to incorporate evenly.

Add minced garlic, grated ginger, and the white parts of the sliced scallions to the marinade and stir.

Put the sliced beef into the bowl, tossing thoroughly so each piece is coated. Cover and refrigerate for at least 1 hour, preferably 4–6 hours. For best flavor, marinate up to overnight (12 hours). Remove from refrigerator 20 minutes before cooking to take the chill off.

Heat a large heavy skillet or cast-iron pan over high heat until very hot (about 2–3 minutes). Add the neutral oil and swirl to coat.

Working in a single layer (cook in batches if needed to avoid crowding), add marinated beef slices in a single layer. Sear without moving for 30–45 seconds to develop color, then stir or toss and continue cooking another 30–60 seconds until just cooked through but still tender. Total cooking per batch should be about 1–2 minutes depending on thickness.

As you finish each batch, transfer beef to a plate and tent loosely with foil to keep warm.

If you want a slightly saucier finish, return all beef to the pan, add 1–2 tablespoons water or beef broth, and cook 30 seconds to deglaze and coat the meat.

Taste and adjust seasoning: if needed, add up to 1 tsp more light soy sauce or a pinch of salt.

Stir in the green parts of the scallions and a drizzle (about 1 tsp) of sesame oil. Toss to combine for 10–15 seconds.

Transfer to a serving platter, sprinkle with toasted sesame seeds and chopped cilantro if using. Serve hot with steamed rice, noodles, or as part of a larger meal.