Asian Steak Rub Food

ASIAN DRY RUB

Asian Dry Rub image

Make and share this Asian Dry Rub recipe from Food.com.

Provided by queenbeatrice

Categories < 15 Mins

Time 5m

Yield 7 tsp, 1 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon black peppercorns, crushed
1/4 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 teaspoons anise seeds, crushed
1/4 teaspoon ground cloves

Steps:

Stir together the spices.
Store in a jar with a tight fitting lid.
Rub spice mixture evenly over meat, coating the entire surface.
Cover and refrigerate for several hours.
Fry, roast, grill or cook in whatever manner you prefer.

Nutrition Facts : Calories 35.8, Fat 0.7, SaturatedFat 0.1, Sodium 585.6, Carbohydrate 7.9, Fiber 1.4, Sugar 4.5, Protein 0.7

ASIAN STEAK RUB

Asian Steak Rub image

Make and share this Asian Steak Rub recipe from Food.com.

Provided by Theresa Thunderbird

Categories Meat

Time 10m

Yield 3 Tablespoons

Number Of Ingredients 7

Ingredients

2 tablespoons soy sauce
1 tablespoon Chinese five spice powder
1 tablespoon brown sugar
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon ground red pepper
1/2 teaspoon sesame oil

Steps:

In a cup, stir all ingredients together.
Rub full amount all over steaks before grilling.
Makes 3 tablespoons.

Nutrition Facts : Calories 34.2, Fat 0.8, SaturatedFat 0.1, Sodium 1447.6, Carbohydrate 5.7, Fiber 0.2, Sugar 4.7, Protein 1.4

FILLET OF BEEF WITH ASIAN SPICE RUB

Fillet of Beef with Asian Spice Rub image

Categories Beef Roast Dinner Beef Tenderloin Spice Gourmet

Yield Serves 8 to 10

Number Of Ingredients 8

Ingredients

2 tablespoons Sichuan peppercorns
1 tablespoon anise seeds
4 teaspoons coarse salt
1 teaspoon Chinese five-spice powder
1 teaspoon ground ginger
4- to 5-lb beef tenderloin roast, trimmed and tied
4 tablespoons vegetable oil
Garnish: snipped fresh chives and tarragon sprigs

Steps:

Preheat oven to 425°F.
Toast peppercorns and anise seeds in a dry large heavy skillet over moderate heat, stirring, until fragrant, about 1 minute. Finely grind toasted mixture in an electric coffee/spice grinder or with a mortar and pestle. Sift mixture through a coarse sieve into a bowl and stir in salt, five-spice powder, and ginger.
Halve beef crosswise and sprinkle rub all over both pieces, pressing to adhere.
Heat 2 tablespoons oil in skillet over moderately high heat until just smoking, then brown 1 piece of beef on all sides, about 1 minute. Transfer to a large roasting pan. Wipe skillet clean with paper towels and brown remaining beef in same manner. Arrange beef pieces 2 inches apart in roasting pan.
Roast in middle of oven 25 to 35 minutes, or until a thermometer inserted diagonally 2 inches into centers of pieces registers 120°F. Let beef stand in pan on a rack 25 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare). Discard string and slice beef.
Serve at room temperature.

STEAK DRY RUB

Steak Dry Rub image

This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.

Provided by richlids

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 6

Number Of Ingredients 8

Ingredients

3 tablespoons kosher salt
3 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons coarsely ground black pepper
1 tablespoon light brown sugar
1 tablespoon ground cumin

Steps:

Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g

CONTEST-WINNING GRILLED ASIAN FLANK STEAK

Contest-Winning Grilled Asian Flank Steak image

This recipe is a tender, lighter variation of the marinated ginger-sake flank steak my mother used to make. It has a wonderful flavor and aroma. - Shawn Solley, Morgantown, West Virginia.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1/4 cup Worcestershire sauce
1/4 cup reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon sesame oil
1 teaspoon Chinese five-spice powder
1 teaspoon minced garlic
1/2 teaspoon minced fresh gingerroot
1 beef flank steak (1-1/2 pounds)
2 tablespoons hoisin sauce, warmed
3 green onions, thinly sliced
1 tablespoon sesame seeds, toasted, optional

Steps:

In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchange

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