Beef Short Ribs with Black Pepper

Beef Short Ribs with Black Pepper Sauce

Today, I want to share with you a favorite Chinese recipe for Beef Short Ribs with Black Pepper Sauce.  If you like to order this dish when eating at Chinese restaurants, do give this recipe a try!

(Sorry about the short post!)

Beef Short Ribs with Black Pepper (黑椒牛仔骨)
Serves 2

400g beef short ribs (thinly sliced)
1 onion
1/4 red capsicum
1/4 green capsicum
2 garlic cloves
2 tbsp olive oil

1 tbsp water
1/2 tbsp light soya sauce
1/2 tbsp dark soya sauce
1 tsp cornstarch
1/2 tsp ground black pepper

50mL water
2 tsp light soya sauce
1 tsp dark soya sauce
1/2 tsp cornstarch
1 tsp ground black pepper (don’t mix into the sauce)

Pat the short ribs dry. Cut the short ribs into 1 1/2″ pieces. Stir in the marinade and let stand for 30 minutes.

Cut the onion in half, and thinly slice.  Dice the green and red capsicum.  Mince the garlic.

Over high heat, add the oil to a skillet or a wok, and then stir fry until lightly golden on both sides,  then remove and set aside.  Note that the short ribs wouldn’t be fully cooked at this point.  About 2-3 minutes.

With the remaining oil in the pan, add 1 tsp ground black pepper and the garlic and capsicum and saute until fragrant (about 1 minute).  Add the onion and continue to sauté. Return the short-ribs into the pan and stir in the sauce and cook until the short-ribs are done.

Serve and enjoy.

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