Today I will introduce to you a dish that all the Vietnamese love for their weeknight dinner. Grilled beef with 5 spices is not just a normal main course, it is a dish that all your family members will love and keep wanting more. The smoky texture of the beef combined with the savory layer of sauce gives you a “wow” from the very first bite. In Vietnam, dinner is more than just a meal; it’s a time for family to gather, share stories, and reconnect. This dish perfectly embodies that spirit. The preparation itself is a labor of love, a chance to infuse rich flavors into every slice of beef before it’s grilled to perfection. It’s a taste of home that resonates with everyone, a delicious reminder of the simple joys of sharing a good meal together.
Grilled beef with 5 spices recipe – Cook the Vietnamese grilled beef in 3 minutes
Description
Grilled beef with 5 spices is a quintessential Vietnamese dish that brings a rich, aromatic flavor to your table with minimal effort. This recipe is your secret weapon for a stress-free weekend feast. Marinated in a fragrant blend of star anise, cloves, cinnamon, fennel, and peppercorns, the beef is grilled to smoky perfection, offering a tender and juicy bite every time. It's a quick, delicious, and deeply satisfying main course that pairs beautifully with fresh herbs, rice vermicelli, or a simple bowl of steamed rice.
Ingredients
Instructions
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Prepare the ingredients
When preparing beef for grilling, the way you slice and prepare it can significantly impact the final texture. Start by thinly slicing 200 g of beef tenderloin. If you prefer, you can use other cuts of beef, such as flank steak or skirt steak.
If you are using a tougher cut like flank steak, it's crucial to tenderize it before marinating. To do this, place the meat on a cutting board and use a meat mallet to pound it lightly. This process helps to break down the tough muscle fibers, ensuring the beef cooks up tender and juicy on the grill. Be sure to slice the beef against the grain for the best texture. Slicing against the grain shortens the muscle fibers, making the cooked meat much easier to chew and more pleasant to eat.
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Marination
This flavorful marinade is the key to creating a rich, savory, and perfectly balanced grilled beef. To make it, simply combine 1 tsp of minced garlic, 1 tbsp of sliced shallot, and 1 tbsp of minced lemongrass in a small bowl. Add 2 tsp of five-spice powder, 2 tbsp of ketchup, 2 tbsp of chili paste, 1 tbsp of honey, 1 tbsp of cornstarch, and 1 tbsp of oyster sauce. For an optional boost of flavor, you can also add 1 tsp of MSG. Stir the ingredients thoroughly until they form a smooth, fragrant paste. Once your beef is ready, rub this marinade all over the meat, making sure every piece is evenly coated, and let it marinate for at least 30 minutes for the best results.
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Grilled the meat
In a Vietnamese home kitchen, a popular and efficient technique for cooking this dish is what we call "pan-grilled" (chảo nướng). This method uses a smoking-hot pan to quickly sear the beef, locking in all the savory marinade and creating a delicious caramelized crust. Begin by adding about 3 tablespoons of your preferred cooking oil to a large skillet or wok over high heat, waiting until it is shimmering and nearly smoking. Carefully add the marinated beef in a single layer—you should hear a satisfying sizzle immediately. To ensure a perfect sear and prevent the meat from steaming, cook the beef in small batches if needed. After the beef has cooked for a minute or two, toss in a few slices of onion; they will quickly soften and add a lovely, subtle sweetness that complements the rich flavor of the beef. The key is to keep a close eye on the thinly sliced meat, cooking for just a couple of minutes on each side until it develops a golden-brown crust while remaining tender and juicy inside. The moment it reaches your desired doneness, take it off the heat to prevent it from becoming tough and chewy.
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Serving
It can be served with rice and some salad.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Protein 60g120%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Choose and Prepare Your Cut Wisely: While beef tenderloin is a great choice for its natural tenderness, if you opt for a tougher cut like flank steak, remember to pound it with a meat mallet to tenderize it before you begin. Always slice the beef thinly and against the grain to ensure a tender and easy-to-chew final result.
- Don't Rush the Marinade: The marinade is the heart of this dish. Allowing the beef to sit for at least 30 minutes, or ideally up to 2 hours, lets the flavors of the garlic, lemongrass, and spices fully penetrate the meat. The cornstarch in the marinade will also help tenderize the beef and create a delicious, glossy crust when cooked.
- Heat is Your Best Friend: The "pan-grilled" technique relies on an extremely hot pan. Make sure your skillet or wok is smoking hot before you add the oil and then the beef. This is the secret to a perfect sear and prevents the beef from steaming and becoming gray and watery.
- Cook in Batches: To maintain the high heat of the pan and achieve a good sear, do not overcrowd the skillet. Cook the beef in small batches. This will ensure each piece gets that smoky, caramelized crust you're looking for.
- Timing is Everything: Thinly sliced beef cooks very quickly. The goal is to cook it just enough so it's beautifully browned on the outside but remains tender and juicy on the inside. Be ready to remove the beef from the pan as soon as it reaches your desired doneness to avoid overcooking and turning it tough.