Five-spice seasoning is more on the Chinese side, I personally prefer to use the Northeast meat mix and dipping sauce, simple and convenient, and because there is a marinade, the meat water retention and tenderness will be better, do not have to be particularly high grade beef, you can make a very good taste and aroma.
Like their own seasoning, meat mix can be used with a little salt, as well as five spice powder, cumin powder, garlic powder, cornstarch and egg whites on the beef marinade, about a catty of beef control in the powder + salt about 5g or less, an egg whites, about 5g of cornstarch.
If the beef is not fat enough, or the grade is not high enough, you can add half an onion. Onions have natural enzymes that have a tenderizing effect on beef.
There is an even easier way, just buy meat mixes that contain enzymes or phosphates, these are permitted food additives, and you don't have to worry about safety, for example, the commonly used meat tenderizing powder is actually papaya amylase, which is naturally extracted from papaya.
I recently bought the Northeast's barbecue with the material, with dipping and mixing meat, with a good, convenient figure can also buy directly.
After marinating for half an hour, you can directly grill until charred, and in the middle you can no longer brush the sauce or sprinkle, and after grilling, you can dip into the Qiqihar barbecue dipping sauce that is mixed with all kinds of nuts and spices, and it is very tasty, simple, convenient and hassle-free!