Ten-Spice Strip Steak with Soy-Ginger BBQ Sauce

Name: Ten-Spice Strip Steak with Soy-Ginger BBQ Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons five-spice powder; 1 1/2 tablespoons Creole Seasoning (page 167); 2 tablespoons soy sauce; 2 tablespoons olive oil; 4 strip steaks (10 to 12 ounces each); 1 tablespoon peanut oil; 1 tablespoon chopped fresh ginger; 1 tablespoon chopped garlic; Pinch each of kosher salt and black pepper; 3/4 cup Mutha Sauce (page 165); 1/4 cup soy sauce; 1/4 cup water; 1 teaspoon Sriracha Hot Chili Sauce (optional); 1/4 teaspoon sesame oil; Juice of 1/8 lemon; 1/2 cup sliced scallion

Servings: persons

1 1/2 tablespoons five-spice powder
1 1/2 tablespoons Creole Seasoning (page 167)
2 tablespoons soy sauce
2 tablespoons olive oil
4 strip steaks (10 to 12 ounces each)
1 tablespoon peanut oil
1 tablespoon chopped fresh ginger
1 tablespoon chopped garlic
Pinch each of kosher salt and black pepper
3/4 cup Mutha Sauce (page 165)
1/4 cup soy sauce
1/4 cup water
1 teaspoon Sriracha Hot Chili Sauce (optional)
1/4 teaspoon sesame oil
Juice of 1/8 lemon
1/2 cup sliced scallion

1
Mix up the five-spice powder, Creole Seasoning, and soy sauce in a bowl.
2
Add the oil to make a paste and rub it over the steaks.
3
For best results, do this in the morning.
4
Throw the sauce together when you get home.
5
Set a saucepan on the stove and turn the heat to medium.
6
Heat up the peanut oil and cook the ginger and garlic with a pinch of salt and pepper for 2 minutes.
7
Add the remaining ingredients, saving 2 tablespoons of the scallions for garnish, and stir to blend.
8
Keep warm.
9
Fire up the grill.
10
Scrape off the seasoning paste where its heavy on the steaks, leaving a light, even coating.
11
Cook the steaks to the desired temperature (see page 34).
12
Ladle the sauce over the steaks, and toss on those scallions you saved, to give the whole dish a little color.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 tablespoons five-spice powder, 1 1/2 tablespoons Creole Seasoning (page 167), 2 tablespoons soy sauce, 2 tablespoons olive oil, and more.

Yes, Ten-Spice Strip Steak with Soy-Ginger BBQ Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!