Beef Short Ribs with Garlic Stir-Fry
蒜片牛仔骨
If you like beef ribs and garlic, try this savory and flavourful garlic slices beef short ribs recipe! These beef short ribs are easy and simple to make. You can find this type of beef short ribs cuts at your local Chinese or Korean supermarket, since this cut is commonly used in Asian style cooking. Beef short ribs cuts are meatier and comes from the lower portion of the rib cage (short plate ribs).
Ingredients:
1 lbs beef short ribs (sliced)
8 cloves garlic
1 onion
1 shallot
1 tsp ground black pepper
¼ tsp salt
1 stalk spring onion
Marinade:
1 tbs soy sauce
1 tsp sugar
1 tbs cooking wine
2 tsp cornstarch
A dash of sesame oil
A dash of ground white pepper
Method:
Wash beef short ribs, pat dry with a paper towel and cut them into pieces. Add in marinade ingredients, mix well. Set aside and let marinade for 30 minutes.
Ready stir fry ingredients. Slice garlic and cut up onion along with spring onion.
Heat about 2 tbs of oil in a pan. In medium high heat, add in beef short ribs. Cook until both sides are slightly brown. Remove from pan and set aside.
Use about 1 tbs of oil in the already hot pan, add in garlic slices and let cook for about a minute. Add in onion and let cook for about another minute. Add in beef short ribs, black pepper, and salt - stir fry a little. With lid on, let the ingredients cook for about 4-6 minutes (depending on thickness and preference of your short ribs). Add in spring onion to finish.
Note:
You can find this style of beef short ribs at your local Chinese supermarket. When choosing beef ribs, pick the ones that are sliced in around 8-10mm thick. You may also ask your butcher to help slice these for you.
Depending on the grade of beef ribs you get. You might come across a tougher batch. Feel free to marinade 1 hour the beef ribs with ½ tsp of baking soda for every pound of ribs to help soften the meat up. Rinse off baking soda before marinade.
蒜片牛仔骨
如果你喜歡，蒜子和牛仔骨不如試吓，這個簡單容易做又美味，蒜片牛仔骨菜式。
材料:
牛仔骨1磅
蒜肉8粒
洋蔥1個
乾蔥1粒
黑椒粉1茶匙
鹽1/4茶匙
蔥1條切段
醃料:
生抽1湯匙
糖1茶匙
酒1湯匙
生粉2茶匙
麻油
胡椒粉各少許
做法:
牛仔骨 洗淨抹乾切件，加入醃料撈勺 醃30分鐘
蒜肉切片 洋蔥切粗條 乾蔥切片
燒熱2湯匙油放入牛仔骨，煎至兩面微黃色取出
加油1湯匙放入蒜片爆香，加乾蔥，洋蔥炒勻，放入牛仔骨 黑椒粉 鹽 賛酒炒勻，加蓋焗煮片刻，灑入蔥段兜勻，即可上碟供食 。
註:
您可以在當地的中國或韓國超市找到這種牛仔骨。選擇時8-10mm厚。您也可以要求他幫您切成薄片。
根據牛仔骨的等級，可能會買到好韌。嘗試將½茶匙蘇打粉和水混合。與每磅牛肉一起醃製。大約1小時，以使肉變軟。使用前沖洗掉蘇打粉。
