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Dim Sum Style - Black Pepper Beef Short Ribs

Continuing with the Dim Sum series I offer you this version of Black Pepper Beef  Short Ribs for your dining pleasure. The original recipe was found at Woks Of Life and I tweaked it just a bit.

Nothing is more satisfying for me, food-wise, than seeing a cart full of bamboo steamers coming my way atop a dim sum cart. Nothing! And sadly I haven't located good dim sum joint in Prince George so I will continue to make it for the benefit of all in attendance at Snowy Palms. Maybe opening a dim sum food truck in the summer?  Now there's an ass-busting plan! Nahhhhh...

Thankfully in Prince George we have The Chinese Store (that's the name!) to find select Asian ingredients, as well, Serengeti Northern BC offers up hard to find items.  The local supermarkets do a good job of it also, so if you are so inclined, and you want to make dim sum, visit these fine stores.  If you live in a bigger center like Edmonton or Vancouver you have a myriad of sources to locate the needed ingredients such as T&T Markets.

So go find some steamers and pantry ingredients and follow along.

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


¼ tsp baking soda
½ tsp sugar
¼ tsp Chinese 5 spice powder
1 Tbsp dry sherry or sake
2 tsp light soy sauce
1 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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