We’re still in California, about 2/3 through our trip, but we thought you’d like a recipe right about now, and this one is special. It’s passed down from my grandma.

When we went to my uncle Peter’s house in Maryland, he grilled up some delicious steaks. Lon went crazy over the seasoning and my uncle and mom (who are siblings) told him that it was the seasoning their mom had always put on steak. My mom has grilled up pork with it too, and really this seasoning would probably work on any meat.

Magic Meat Powder 4

Notice that I didn’t call this a rub. My mom explained that it’s not meant to be rubbed on before the cooking process. Just sprinkle it on as you are cooking, after the meat has already been seared. How easy is that? How much you use is up to you. With a light dusting, people will know there’s something magical about the meat, but may not be able to figure out what the secret ingredients are. With a generous showering of the Magic Meat Powder, you will notice the salty depth of Chinese 5 spice. It’s earthy and hearty, but the seasoning also brings out a little sweetness and a light kick.

Making a large portion (doubling or tripling this recipe) and keeping it around means easy dinners any time you want a 5 minute meal. For real convenience, buy a shaker so you sprinkle on everything!

Magic Meat Powder

  • 1/4 cup Chinese 5 spice powder
  • 3 tablespoons sea salt
  • 2 teaspoons ground white pepper
  • 2 teaspoons sugar
  • 1/2 tablespoon ground black pepper
  • 1 teaspoons cayenne

Instructions –
Place all of the ingredients in a bowl or container.

5 spice, sea salt, white pepper, black pepper, sugar, cayenne 6

Mix together by stirring (in bowl) or shaking (in a sealed container).

5 spice, sea salt, white pepper, black pepper, sugar, cayenne

mixing Magic Meat Powder 7

mixing Magic Meat Powder 4

mixing Magic Meat Powder 2

Magic Meat Powder 5

Magic Meat Powder 5


posted by jessica at 07:55 PM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.