Black Pepper Beef Short Ribs
MEDIUM 30 MINUTES
• 1 ½ pounds beef short ribs (can substitute with beef steak cubes)
• ½ medium onion (thinly sliced)
• 1 tbsp diced shallots
• 1 tbsp chopped garlic
• 2 tbsp diced green bell pepper
• 2 tbsp diced red bell pepper
• ½ tsp coarse black pepper
• ½ tsp salt
• ¼ tsp Chinese five spice powder
• ¼ tsp baking soda
• 1 tsp sugar
• ¼ tsp salt
• 1 tbsp oyster sauce
• 2 tsp cornstarch (add in ½ cup water) - use to thicken sauce
• ¼ cup water
• 1 tbsp cooking wine
• ½ tsp dark soy sauce
• ¼ tsp chicken powder (optional)
1 Wash and cut beef short ribs into bite size pieces. Marinate beef ribs, sprinkle coarse black pepper, salt and five spice powder on both sides. Rub and marinate well. Then add some oil on the ribs. Marinate for 3-4 minutes.
2 Heat pan until hot, add 2 tsp oil, swirl evenly. Use medium heat to saute onion for about 1-2 minutes or until soften. Put onion on a plate for later use.
3 Reheat pan to high heat, add 1 tbsp oil. Add beef ribs when oil is hot. Turn heat to medium. Don’t be tempted to flip them too soon. Wait until it’s golden brown. This takes around 1½ minutes or so. Then flip over beef ribs to cook the other side. Place them on a plate when they are cooked.
4 Heat pan until hot, add 1 tbsp oil, swirl evenly on the pan. Add the diced shallots, pan fry on medium/low heat. Add 1 tsp coarse black pepper and diced garlic, stir fry. Then add green bell pepper and red bell pepper, stir fry for a short while. Add 1 tbsp cooking wine, stir fry. Add ¼ cup water, 1 tbsp oyster sauce, 1 tsp sugar and ¼ tsp salt, cook for a short while. Add a small amount of chicken powder and dark soy sauce.
5 Thicken the sauce with cornstarch mixture. Add in cornstarch mixture little by little into sauce and stir at the same time. Add until the sauce has thickened to your liking.
6 Add beef ribs and onions back. Coat with the sauce evenly.
7 Dish up. Serve hot.