Char Siu | Diethood

Char siu is Chinese language BBQ beef and it’s full of taste! I make it at house with juicy beef tenderloin covered in a candy and smoky, deep pink Char siu marinade. 

Experience char siu bao with comfortable do-it-yourself bao buns sprinkled with crunchy herbs. You’ll by no means wish to get takeout once more!

After I made bao buns not too long ago, I knew I sought after to knock the meal out of the park. Candy and sticky char siu beef was once the most obvious selection (it’s considered one of my eating place favorites, finally). This recipe got here out SO GOOD, and simply take a look at that colour! I marinated the beef tenderloin within the refrigerator for a complete 48 hours earlier than roasting, and it made one of these distinction. I will be able to’t wait to make this juicy, highly spiced Chinese language BBQ beef once more ASAP. It’s no doubt at the menu for our subsequent date evening at house.

Why I Love This Char Siu Beef Recipe

• Make forward. I go away this beef to marinate for a complete two days earlier than roasting. It shall we the entire Asian-inspired flavors soak into the beef, to not point out it’s the name of the game to that stunning pink hue! Plus, it’s the very best excuse to get a head get started in this week’s dinner.
• Additional juicy. The combo of a flavor-packed marinade and the fitting cooking manner makes this without equal do-it-yourself char siu! Each and every chew is juicy, wrapped in a candy and sticky Chinese language-style sauce.
• Tremendous simple! I’m all a couple of excellent takeout fakeout recipe, and this char siu is likely one of the most straightforward techniques to recreate a cafe favourite. Simply marinate, roast, and revel in! It’s a two-day procedure because of a long soak in that scrumptious marinade, however it’s utterly value it.

Components You’ll Want

Char siu sauce has a definite Asian taste because of hoisin sauce, sesame oil, and Chinese language five-spice powder. And the wonderful thing about making this dish at house is that I will be able to make my beef as gentle or as highly spiced as I really like! 

Under are some brief factor notes. You should definitely scroll to the recipe card for a printable checklist with the entire recipe main points.

• Sugar – I really like to make use of a mix of brown sugar and honey for a deeper, extra caramelized taste. You’ll be able to use best brown sugar, or granulated sugar if wanted.
• Hoisin Sauce – Hoisin sauce is a dismal and sticky Asian condiment comprised of fermented soybeans, very similar to soy sauce. It has different components within the combine, like chili, fennel, and garlic. You’ll to find it in maximum primary grocery retail outlets, or you’ll test your native Asian grocery store.
• Soy Sauce – You’ll be able to additionally use tamari or coconut aminos. 
• Chinese language 5 Spice – 5-spice powder is a candy, smoky mix of spices like cinnamon, anise, fennel, cloves, and Sichuan peppercorns.
• Sesame Oil – This may also be common subtle sesame oil, or you’ll use toasted sesame oil for every other layer of taste. There’s truly no replace for sesame oil in recipes like this one.
• Meals Coloring – Conventional char siu recipes trusted pink fermented bean curd to offer the beef its signature pink colour. In this day and age, maximum eating places use pink meals coloring for a brighter pink, in order that’s what I take advantage of right here.
• Beef Tenderloin – Different excellent beef cuts for char siu are beef stomach, beef butt, and beef loin. I really like beef tenderloin because it’s quick-cooking and delicate. Beef loin will take longer to roast.

For Serving

• Bao Buns – Those may also be store-bought, or you’ll make do-it-yourself bao buns. 
• Garnishes – Thinly sliced inexperienced onions (I most often use simply the vegetables) and sesame seeds make a pleasing, original garnish.

The best way to Make Char Siu

In case you’ve ever made roasted beef tenderloin, you’ll make char siu! Even though you haven’t, the stairs are tremendous simple. Observe alongside right here, and scroll to the recipe card for printable directions.

• Marinate the beef. Whisk in combination the marinade components, together with the pink meals coloring. Upload this to a Ziploc bag with the beef and therapeutic massage it in. Your beef tenderloin will want to marinate within the refrigerator for 48 hours. 
• Prep. Rapid ahead, and also you’ll take away the beef from the marinade and position it onto a roasting rack set over a baking sheet. Save the marinade to comb over the beef whilst it roasts.
• Roast. Roast the beef at 350ºF for 25 mins, basting it with the marinade midway via. As soon as the interior of the beef hits 145ºF, transfer the oven to broil for a few mins to char the highest.
• Relaxation. Take your beef tenderloin out of the oven and go away it to relaxation. I most often use this time to steam my bao buns!
• Slice and serve. Slice the char siu up skinny and serve it in bao buns (see beneath), or you’ll serve it with rice or a stir-fry. See additional within the publish for tips.

Simple Char Siu Bao

Candy and sticky char siu beef is the vintage filling for char siu bao, considered one of my favourite Chinese language takeout dishes. I take advantage of do-it-yourself bao buns, however you’ll use your favourite emblem from the shop, too. Right here’s the right way to make it:

• Get ready the beef. Roast your beef after which relaxation and slice it as directed.
• Steam the buns. I love to stay a bag of frozen do-it-yourself bao buns in my freezer, so I will be able to take them out any time. Steam the buns directly from frozen, for 5-10 mins, till they’re puffed and heat.
• Fill the bao. Fold your freshly steamed buns round slices of char siu, and sprinkle over inexperienced onions and sesame seeds for garnish.

What Is Char Siu Served With?

After I’m now not stuffing it into steamed buns, char siu is going nice with a facet of white rice and vegetables, like child bok choy or broccolini. In a different way, serve it with noodles and stir-fries, like hen chow mein, highly spiced Szechuan hen, or vegetarian kung pao tofu.

I really like making our meal a restaurant-style unfold with starters like spring rolls and crab rangoon, and a large skillet of steak fried rice for sharing!

Storing and Reheating Leftovers

• Refrigerate. Wrap any leftover char siu beef in plastic wrap or shop it hermetic in a Ziploc bag or container. It’ll remaining within the refrigerator for as much as 4 days.
• Reheat. I love to reheat the beef slices in a coated skillet over medium-low warmth till they’re heat all the way through. It’s higher than the microwave, individually.

Extra Chinese language Takeout Recipes