Name: Baked Char Siu (BBQ Meat)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 2 lbs of your preferred meat (boneless, trimmed, such as beef or lamb); 2 tablespoons hoisin sauce; 2 tablespoons soy sauce; 1 tablespoon rice wine or dry sherry; 1 tablespoon honey; 1 tablespoon brown sugar; 1 tablespoon oyster sauce; 1/2 teaspoon Chinese five-spice powder; 1/4 teaspoon white pepper; 2 cloves garlic, minced; 1 tablespoon grated ginger; Red food coloring (optional, for authentic look); Sesame seeds for garnish (optional); Green onions for garnish (optional)

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Baked Char Siu (BBQ Meat) is a delicious and savory BBQ dish that brings the vibrant flavors of Chinese BBQ right into your kitchen. This dish features tender, marinated meat baked to perfection, with a sweet, savory, and slightly smoky flavor profile that’s sure to impress. It’s the perfect balance of rich sauce and juicy meat, delivering that signature Chinese BBQ flavor that’s both comforting and mouthwatering.

Ingredients

2 lbs of your preferred meat (boneless, trimmed, such as beef or lamb)

2 tablespoons hoisin sauce

2 tablespoons soy sauce

1 tablespoon rice wine or dry sherry

1 tablespoon honey

1 tablespoon brown sugar

1 tablespoon oyster sauce

½ teaspoon Chinese five-spice powder

¼ teaspoon white pepper

2 cloves garlic, minced

1 tablespoon grated ginger

Red food coloring (optional, for authentic look)

Sesame seeds for garnish (optional)

Green onions for garnish (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Marinade: In a bowl, I combine hoisin sauce, soy sauce, rice wine, honey, brown sugar, oyster sauce, Chinese five-spice powder, white pepper, garlic, and ginger. If I want the classic red color, I add a few drops of red food coloring to the marinade.

Marinate the Meat: I slice the meat into long strips, about 2-3 inches wide. Then, I place the meat in a shallow dish or resealable bag and pour the marinade over it. I seal it and refrigerate for at least 4 hours, but overnight is even better for maximum flavor.

Preheat Oven: I preheat my oven to 375°F (190°C) and line a baking sheet with aluminum foil or parchment paper for easy cleanup. I place a wire rack on top to help the meat cook evenly.

Bake the Meat: I arrange the marinated meat strips on the wire rack, reserving some of the marinade for basting. I bake it for 30 minutes.

Baste the Meat: After 30 minutes, I remove the meat from the oven and baste it with the reserved marinade. Then, I return it to the oven and bake for another 15-20 minutes or until the meat is cooked through and has a beautiful caramelized glaze.

Finish and Serve: For a charred finish, I can broil the meat for 2-3 minutes at the end of baking. I garnish with sesame seeds and green onions, if desired. Finally, I slice the meat and serve it with steamed rice or stir-fried vegetables.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Servings: 4 servings

Variations

Different Meats: While this recipe works beautifully with beef or lamb, I can easily substitute it with pork or chicken for a different flavor profile. Just adjust the cooking time as needed.

Spicy Option: If I like a little heat, I can add a pinch of red pepper flakes or some chili paste to the marinade for a spicy twist.

Oven-Free Version: If I don’t have access to an oven, I could also cook the meat on the grill for a smoky finish, basting it with the marinade as it cooks.

Storage/Reheating

Storage: I store leftover Baked Char Siu in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, I place the meat in the oven at 350°F (175°C) for about 10 minutes or until heated through. For a bit of extra caramelization, I can broil it for the last 2 minutes.

FAQs

How do I make sure the meat is tender?

The key to tender meat is marinating it for a long time. I suggest marinating the meat overnight for the best flavor and texture. Also, cutting the meat into thin strips ensures it cooks evenly and stays juicy.

Can I use a different type of meat?

Absolutely! While pork is most common for Char Siu, I’ve used beef and lamb with great results. Just adjust the cooking times depending on the thickness of the meat.

Do I have to use red food coloring?

No, the red food coloring is optional. It gives the meat that classic look, but it doesn't affect the flavor at all, so you can skip it if you'd prefer a more natural appearance.

Can I freeze the Baked Char Siu?

Yes, I can freeze the cooked Baked Char Siu. Just place it in a freezer-safe container and store it for up to 3 months. To reheat, I recommend thawing it in the refrigerator overnight and then reheating in the oven.

How do I get the glaze to be extra shiny?

For an extra glossy finish, I like to baste the meat several times during cooking and broil it for a couple of minutes at the end. This helps caramelize the sugars and gives the meat that mouthwatering shine.

Conclusion

Baked Char Siu is a simple yet incredibly flavorful dish that’s perfect for any occasion. With tender meat and a sweet, savory glaze, it brings the bold flavors of Chinese BBQ into my home. Whether I’m cooking for family or hosting friends, this dish never fails to impress. The easy preparation and cooking method mean I can enjoy this delicious meal without much hassle, making it a go-to favorite in my recipe collection.

Recipe:

Baked Char Siu (BBQ Meat)

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Author: Cheryl
Total Time: 1 hour
Yield: 4 servings
Diet: Low Fat

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Description

Baked Char Siu is a savory Chinese BBQ dish featuring tender, marinated meat baked to perfection with a sweet, savory, and slightly smoky flavor profile. The meat is coated in a flavorful marinade of hoisin sauce, soy sauce, oyster sauce, and five-spice powder.

Instructions

In a bowl, combine hoisin sauce, soy sauce, rice wine, honey, brown sugar, oyster sauce, Chinese five-spice powder, white pepper, garlic, and ginger. If desired, add red food coloring for a classic look.
Slice the meat into long strips, about 2-3 inches wide. Place the meat in a shallow dish or resealable bag and pour the marinade over it. Seal and refrigerate for at least 4 hours, preferably overnight.
Preheat the oven to 375°F (190°C) and line a baking sheet with aluminum foil or parchment paper for easy cleanup. Place a wire rack on top to allow even cooking.
Arrange the marinated meat strips on the wire rack, reserving some of the marinade for basting. Bake for 30 minutes.
Remove the meat from the oven and baste with the reserved marinade. Return to the oven and bake for another 15-20 minutes or until cooked through and caramelized.
For a charred finish, broil the meat for 2-3 minutes at the end of baking. Garnish with sesame seeds and green onions, if desired. Slice and serve with steamed rice or stir-fried vegetables.