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Dim Sum Style - Black Pepper Beef Short Ribs



1 lb  beef short ribs, Maui/Korean/Argentinian cut, -trimmed of any gristle or silver skin, cut into single rib pieces

1 onion, thin sliced

Marinade:

¼ tsp baking soda

½ tsp sugar
¼ tsp Chinese 5 spice powder
1 Tbsp dry sherry or sake
1 tsp light soy sauce
 
½ tsp dark soy sauce
1 tsp oyster sauce
1 teaspoon sesame oil
1 clove garlic, pressed

Add just before steaming:

1 tsp sesame oil
1 Tbsp cornstarch or tapioca starch
1 tsp freshly ground/cracked black pepper (coarse grind)

Place all above marinade ingredients into a plastic or glass container and mix well.

Add the ribs and onion to the bowl and toss to coat evenly, ensure the ribs have all met the marinade. Cover and place in fridge overnight.


When ready to cook, take the ribs out of the refrigerator, add the sesame oil, cornstarch, and freshly ground black pepper. Mix well, set aside for 1 hour to come to room temperature

Place the ribs in heat-proof bowl then place into the steamer, cover and steam for 10 minutes.
 

Stir the ribs then cover and steam for another 10 minutes.



At 20 minutes, check to see if the ribs are cooked through and the sauce has thickened up.  If you prefer very tender ribs, then steam for an additional 20 minutes, stirring every 10 minutes.

Once cooked to your liking, remove from the steamer and serve in small dim sum size plates.

Serve hot.

Note: These can be cooked well in advance and kept in the fridge, when ready to eat, simply reheat them in  a steamer and serve…

Snowy Palms Resort

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