Cantonese Beef Short Ribs with Black Pepper
Tender, Savory Short Ribs
Cantonese beef short ribs with black pepper is a classic western dish. Ever since this dish spread to Guangdong and Hong Kong, it has absorbed the fine points of Cantonese and western cuisine, realizing improvement and innovation in the dish. For this dish, beef short ribs are marinated in dry white wine, rose cooking wine, light soy sauce, and other seasoning ingredients. Green and red bell peppers enhance the dish's appearance, while its tender meat and savory and subtly sweet flavors provide a rich eating experience.
Ingredients
- 14.1 ounces (400 grams) beef short ribs
- 1.05 ounces (30 grams) green bell pepper
- 1.05 ounces (30 grams) red bell pepper
- 1.76 ounces (50 grams) onion
- 1 egg
Seasonings
- 1 tablespoon (20 milliliters) beef broth
- 2 heaping teaspoons (10 grams) salt
- 1 teaspoon (5 milliliters) dark soy sauce
- 2 teaspoons (10 milliliters) light soy sauce
- 1 teaspoon (5 grams) ground pepper
- 2 teaspoons (5 grams) sugar
- 1 teaspoon (5 milliliters) rose cooking wine
- 2 teaspoons (10 milliliters) dry white wine
- 1 teaspoon (5 milliliters) sake
- 1 heaping teaspoon (6 grams) chicken bouillon
- 6 garlic cloves
- 0.35 ounce (10 grams) fresh ginger
- 1 scallion
- appropriate amount of starch
- appropriate amount of water-starch solution
- appropriate amount of cooking oil
Cooking Directions
Preparations
- Wash bell peppers and onions separately. Dice. Peel garlic and cut into thin slices.
- Remove egg yolk from egg, leaving egg white. Set aside for later.
- Wash ginger and scallion separately. Tenderize ginger. Cut scallion into short segments. Place both in large bowl. Add 0.4 cup (100 milliliters) water. Knead scallion and ginger so their juices secrete into the water. Strain away the ginger and scallion, leaving only the ginger-scallion water.
How to marinate beef short ribs
- Wash beef short ribs. Dice. Tenderize with blunt edge of a knife. Add dry white wine, light soy sauce, rose cooking wine, beef broth, chicken bouillon, ginger-scallion water (from step 3), egg white, and starch. Knead together. Add a bit of sake. Let marinate in refrigerator for 1 hour.
How to cook beef short ribs
- Heat pan. Add appropriate amount of cooking oil. Add marinated beef short ribs. Fry on one side until blood leaks out, then flip over and fry on other side for 2 minutes. Remove from pan when it is well done.
- Heat a separate pan. Add appropriate amount of cooking oil. Add garlic and fry until aromatic. Add dry white wine, dark soy sauce, light soy sauce, sugar, ground pepper, chicken bouillon, and salt. Add beef short ribs, green and red bell peppers, and onions. Fry on high heat for 2 minutes. Adjust to low-medium heat. Rapidly drizzle water-starch solution on top to thicken the consistency of the dish. Serve.
A Simple Method For Making Black Pepper Sauce
Black pepper sauce is a sauce sometimes used in western dishes in China.
The dishes that use black pepper sauce are all classics from western cuisine, such as black pepper steak, shrimp with black pepper sauce, black pepper pasta, and black pepper drumsticks.
Black pepper sauce has been popular since its inception. But the western method of making black pepper sauce is complex and time-consuming. It is a very trying process for the patience and skills of a novice chef.
Of course, when cooking dishes with black pepper sauce at home, one need not resort to such complicated methods. The desire to cook a certain dish should not be limited by seasoning, or else one will be limited in the types of dishes one makes.
When cooking at home, we can develop a simplified method of making black pepper sauce that only needs 1 spoonful each of oyster sauce and light soy sauce, some minced black pepper, half a spoonful of sugar, 2 spoonfuls of water, and a bit of water-starch solution. This will make a simple and appetizing black pepper sauce.