Asian-Style Smoked Beef Fillet: Tender & Flavorful Delight
Nutritional value per serving
Calories320kcal
Carbs5gram
Fat18gram
Protein35gram
Ingredients
- Beef fillet (center cut, approx. 500g)500 g
- Soy sauce (preferably low sodium) - adds umami and saltiness60 ml
- Sesame oil - for a nutty aroma15 ml
- Fresh ginger (grated) - imparts warmth and zest20 g
- Garlic cloves (minced) - classic aromatic3 pieces
- Brown sugar - balances savory and adds caramelization1 tbsp
- Rice vinegar - acidic balance15 ml
- Five-spice powder - signature Asian flavor1 tsp
- Black pepper (freshly ground) - mild heat0.5 tsp
- Wood chips for smoking (e.g., hickory or fruitwood) - select fruitwood like apple or cherry for a sweet smoken/a n/a
- Spring onions (optional for garnish) - fresh and crunchy2 pieces
This Asian-style smoked beef fillet is a tender, juicy, and flavorful dish perfect for impressing your family and friends with minimal effort. Infused with a harmonious marinade of soy, ginger, garlic, and aromatic spices, the beef absorbs beautiful smoky notes during low and slow cooking. This recipe uses common supermarket ingredients and basic kitchen tools, making it accessible to home cooks of all skill levels. The total estimated cost for ingredients is approximately $20 USD / €18 / £16 / ₹1500. Each serving contains roughly 320 kcal, suitable for meat-eaters and those following low-carb or high-protein diets. The recipe complexity is medium due to the smoking process, and the total time to prepare and cook is about 3 hours.
Preparation instructions
Prepare the Marinade
1In a bowl, combine soy sauce, sesame oil, grated ginger, minced garlic, brown sugar, rice vinegar, five-spice powder, and freshly ground black pepper. Stir until sugar dissolves. This marinade brings classic Asian flavors and helps tenderize the beef.
Marinate the Beef
2Place the beef fillet in a resealable plastic bag or a suitable container. Pour the marinade over the beef, ensuring it is well coated. Seal the bag or cover the container, then refrigerate for at least 2 hours, ideally 4 hours or overnight. This step infuses flavor deeply.
Prepare the Smoker or Grill
3Soak wood chips in water for about 30 minutes to prevent them from burning too fast. Preheat your smoker or set up your charcoal or gas grill for indirect cooking, aiming for a stable temperature around 110-120°C (230-250°F). If limited to an indoor smoker, follow device instructions.
Smoke the Beef Fillet
4Remove the beef from marinade and pat dry with paper towels to ensure good smoke adherence. Insert a meat thermometer probe into the thickest part of the fillet. Place the beef on the smoker grate away from direct heat. Smoke for approximately 1.5 to 2 hours, or until the internal temperature reaches 57°C (135°F) for medium-rare. Exact time varies by thickness and temperature.
Rest the Meat
5Once desired internal temperature is reached, remove the beef fillet from the smoker. Tent loosely with foil and let it rest for 10-15 minutes. This allows juices to redistribute, resulting in juicier meat.
Slice and Serve
6After resting, slice the beef fillet thinly against the grain. Optionally, garnish with chopped spring onions. Serve immediately with your favorite sides. Remember, slicing against the grain ensures maximum tenderness.
Cooking Tips
1Use a reliable meat thermometer to monitor internal temperature and ensure food safety.
2Avoid cross-contamination by using separate cutting boards and utensils for raw meat and other ingredients.
3If you don't have a smoker, you can use a grill with a smoke box or create a foil packet with soaked wood chips inside the grill.
4Marinating overnight intensifies flavor but avoid exceeding 24 hours to prevent meat texture degradation.
5Ensure the beef fillet reaches 63°C (145°F) if you prefer medium doneness for food safety per USDA, adjusting cooking time accordingly.
Equipment Needed
- Smoker or charcoal/gas grill set up for indirect smoking
- Wood chips (hickory, apple, cherry)
- Sharp knife for slicing
- Meat thermometer for accurate temperature monitoring
- Mixing bowl
- Resealable plastic bag or container for marinating
- Tongs or heat-resistant gloves for handling hot items
Shopping List
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[ ] Beef fillet (approx. 500g) - $15 Choose a fresh fillet from a trusted butcher or supermarket with bright red color and firm texture.
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[ ] Soy sauce (low sodium recommended) - $2 Look for authentic Asian soy sauce, avoid those with excessive additives.
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[ ] Sesame oil (small bottle) - $3 Select cold-pressed sesame oil for best flavor.
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[ ] Fresh ginger (about 20g) - $0.50 Pick firm, smooth, and unwrinkled pieces.
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[ ] Garlic (3 cloves) - $0.30 Choose firm bulbs without mold.
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[ ] Brown sugar (1 tbsp) - negligible cost Any store brand works fine.
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[ ] Rice vinegar (small bottle) - $2 Ensure it's plain rice vinegar without added sugars.
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[ ] Five-spice powder (small container) - $2 Use fresh powder for better aroma.
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[ ] Black pepper (ground or whole) - $1 Prefer grinding fresh whole peppercorns.
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[ ] Wood chips for smoking (apple or cherry) - $4 Available at grilling shops or online.
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[ ] Spring onions (optional) - $1 Fresh and firm with bright green stalks.
Total estimated cost: $30
FAQ
Can I use other cuts of beef for smoking?
Yes, you can use other tender cuts like sirloin or ribeye, but adjust the smoking time according to thickness and fat content.
How do I know when the beef is fully cooked and safe?
The safest way is to use a meat thermometer. For medium-rare, aim for 57°C (135°F), and for medium, 63°C (145°F). USDA recommends 63°C for safety.
What if I don’t have a smoker?
You can replicate smoke flavor using a charcoal or gas grill with a smoker box or foil packet filled with soaked wood chips.
How long should I marinate the beef?
At least 2 hours, but overnight marinating enhances flavor. Avoid marinating more than 24 hours to maintain texture.
Is it necessary to rest the meat after smoking?
Yes, resting allows juices to redistribute, keeping your beef tender and juicy when sliced.