Beijing Roast Beef
Crispy on the outside, tender inside, with a rich savory sauce. Served with shredded scallions and cilantro, a classic Beijing-style roasted beef dish.
Ingredients
13 items- Beef tenderloin 300 g
- Light soy sauce 2 tablespoons
- Cooking wine 1 tablespoon
- White sugar 1 teaspoon
- Five-spice powder 1/2 teaspoon
- Ginger 1 small piece
- Scallions 2
- Cilantro 1 small bunch
- Honey 1 tablespoon
- Sesame oil 1 tablespoon
- Cooking oil 2 tablespoons
- Marinade liquid 2 tablespoons
- Sweet bean sauce or pepper salt to taste
Nutrition
Steps （9 steps）
Wash 300 g beef tenderloin, cut into about 0.3 cm thin slices, lightly pound with knife back, place in a bowl. Add 2 tbsp light soy sauce, 1 tbsp cooking wine, 1 tsp sugar, 1/2 tsp five-spice powder and 1 tsp minced ginger. Mix well and marinate for 20 minutes to fully absorb flavors.
Shred 2 scallions into thin strips, cut 1 small bunch cilantro into lengths. Soak briefly in water then drain; set aside.
In a small bowl, prepare basting sauce: mix 2 tbsp marinade liquid, 1 tbsp honey and 1 tbsp sesame oil until well combined.
Line a baking tray with foil, brush with a thin layer of oil. Arrange marinated beef slices in a single layer without overlapping.
Preheat oven to 200°C. Place tray in middle rack and roast for 5 minutes until beef surface changes color and slightly charred.
Remove tray, flip beef slices, brush with basting sauce. Return to oven and continue roasting for 3 minutes until edges curl and turn glossy red.
Take out roasted beef, arrange neatly on a plate. Sprinkle shredded scallions and cilantro on top.
In a small pan, heat 2 tbsp cooking oil over high heat until smoking, then evenly drizzle over scallions to release aroma.
Serve with sweet bean sauce or pepper salt for dipping for enhanced flavor.
Tips
Slice beef thinly and evenly, and lightly pound to tenderize; adjust roasting time according to oven, look for curled edges; the final hot oil drizzle is crucial to release scallion fragrance and boost flavor.
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