Succulent slices of beef marinated in a glossy char siu sauce made from honey, hoisin, five-spice, and fermented bean curd, then roasted at high heat until the edges caramelize into a sticky, sweet-savory lacquer.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Combine hoisin sauce, honey, soy sauce, oyster sauce, Shaoxing wine, mashed fermented bean curd, five-spice powder, garlic, and sesame oil into a marinade, whisking until smooth.
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2
Coat beef strips thoroughly in the marinade, cover, and refrigerate for at least four hours or overnight to allow the flavors to fully penetrate the meat.
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3
Preheat oven to 220 degrees Celsius and place beef on a wire rack set over a foil-lined baking tray to catch drippings.
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4
Roast for twenty minutes, then remove and baste generously with reserved marinade, flipping the beef strips to ensure even coating on all sides.
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5
Return to oven and roast for another fifteen to twenty minutes, basting every five minutes until the surface develops a deep caramelized glaze with slightly charred edges.
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6
Rest the beef for five minutes before slicing against the grain into thin pieces, drizzling with any remaining pan juices.
Did You Know?
Traditional char siu gets its distinctive red color from fermented red bean curd rather than food coloring. This beef version adapts the beloved Cantonese barbecue technique while maintaining the iconic sweet and savory glaze.
Chef's Notes
Equipment Tips
- oven
- roasting rack
- basting brush
The Story Behind 叉烧牛肉
Char siu originated in Cantonese cuisine as a method of roasting seasoned meat over open fire, with the name literally meaning fork-roasted. The technique developed during the Southern Song Dynasty when Cantonese chefs perfected the art of hanging meat over charcoal fires. While traditionally made with other proteins, this beef adaptation preserves the essential char siu flavor profile of honey, five-spice, and fermented bean curd. The dish became iconic in Hong Kong and Guangdong where char siu shops display glistening roasted meats in their windows as a mark of culinary pride.
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