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.
Ingredients
800g beef sirloin or chuck, cut into thick strips
3 tablespoons hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
1 cube fermented red bean curd, mashed
1 teaspoon five-spice powder
2 cloves garlic, minced
1 tablespoon sesame oil
Red food coloring (optional)
Instructions
1Combine 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.
2Coat 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.
3Preheat oven to 220 degrees Celsius and place beef on a wire rack set over a foil-lined baking tray to catch drippings.
4Roast for twenty minutes, then remove and baste generously with reserved marinade, flipping the beef strips to ensure even coating on all sides.
5Return 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.
6Rest 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.