During a research trip to Hong Kong, food editor
Ian Knauer discovered that every family has its own recipe for five-spice powder, a pivotal ingredient in so many Chinese dishes. He took things a step further by adding black peppercorns to the aromatic mix, which holds its own against the robust flavor of
hanger steak. As for side dishes, this would be delicious with
steamed rice and stir-fried bok choy, but your menu doesn’t have to be Asian—try it with a brightly dressed green salad and roasted potatoes.
