Black Pepper Beef Short Ribs (Hong Kong Style)

Prep Time 準備時間 20 mins
Cook Time 烹調時間 10 mins
Total Time 總時間 30 mins
Cooking Method 烹調方法:
Cuisine 菜系: ,
Courses: ,
Difficulty 難易等級: Beginner
Best Season: Suitable throughout the year
Description

Bring the flavours of a classic Hong Kong café to your kitchen with this easy Black Pepper Beef Short Ribs recipe. Juicy beef short ribs are pan-seared and coated in a rich black pepper sauce with caramelized onions, creating a savoury, restaurant-style dish that's perfect served over steamed rice. Ready in under an hour, this family-friendly recipe uses simple ingredients that are easy to find in Canada.

Ingredients
    Main Ingredients
  • 800 g Beef Short Ribs
  • 1 Onion
  • 2 Tsp Freshly ground black pepper
  • 4 cloves Garlic (Minced)
  • 2 Tbsp Cooking Oil
    • Marinade
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Oyster Sauce
  • 1 Tsp Cornstarch
  • 1 Tsp Sesame Oil
  • ½ Tsp Sugar
  • ¼ Tsp White pepper
    • Black Pepper Sauce
  • 2 Tbsp Oyster Sauce
  • 1 Tsp Soy Sauce
  • 1 Tsp Dark Soy Saue
  • 1 Tsp Worcestershire sauce (optional, for a restaurant-style flavour)
  • 1 Tsp Sugar
  • 120 ml Low-sodium beef broth ((or chicken broth))
  • 1 Tsp Coarsely ground black pepper
    • Cornstarch Slurry
  • 1 Tsp Cornstarch
  • 2 Tsp Water (Using cold water)
Steps
  1. 1
    Marinate the Beef

    Place the beef short ribs in a large bowl and cover with cold water. Soak for 10 minutes to help draw out any excess blood. Drain well, rinse under cold running water, and pat the beef completely dry with paper towels.

    If needed, cut the beef short ribs into bite-sized pieces (about 2–3 inches / 5–7 cm). Transfer them to a large bowl and add the light soy sauce, oyster sauce, cornstarch, sesame oil, sugar, and white pepper.

    Mix well until evenly coated, then marinate for 20–30 minutes.

  2. 2
    Prepare the Sauce

    In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, Worcestershire sauce (if using), sugar, beef broth, and coarsely ground black pepper. Set aside.

  3. 3
    Sear the Beef

    Heat the cooking oil in a large skillet or wok over medium-high heat. Add the beef short ribs in a single layer and sear for 2 minutes per side, until browned. Transfer to a plate.

  4. 4
    Cook the Aromatics

    Using the same pan, add the sliced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

  5. 5
    Simmer the Beef

    Return the beef to the pan and pour in the prepared black pepper sauce. Stir well to coat the beef and onions evenly. Bring the sauce to a gentle simmer and cook for 5–8 minutes, or until the beef is cooked through and tender.

  6. 6
    Thicken the Sauce

    Mix the cornstarch with water to make a slurry. Slowly pour it into the sauce while stirring continuously. Simmer for 1–2 minutes, until the sauce becomes glossy and thick enough to coat the beef.

     

    7. Finish and Serve
  7. 7

    Stir in the butter (if using) for an extra rich and silky sauce. Taste and adjust the seasoning with more black pepper if desired. Serve immediately with steamed rice and your favorite vegetables.

Cooking Tips 烹飪技巧
  • Soak the beef first. Soaking the beef short ribs in cold water for 20–30 minutes helps remove excess blood and results in a cleaner-tasting sauce.
  • Pat the beef completely dry. After rinsing, use paper towels to dry the beef thoroughly. Dry meat browns better and develops a richer flavour.
  • Don't overcrowd the pan. Sear the beef in batches if necessary. Overcrowding lowers the pan temperature and causes the beef to steam instead of brown.
  • Use freshly cracked black pepper. Freshly ground black pepper provides a much bolder aroma and flavour than pre-ground pepper.
  • Don't overcook the beef. Beef short ribs can become tough if cooked for too long over high heat. Simmer gently until just tender.
  • Cook the onions until lightly caramelized. This brings out their natural sweetness and balances the bold black pepper sauce.
  • Adjust the sauce to your taste. Add more black pepper for extra heat, or a splash of beef broth if you prefer a lighter sauce.
  • Thicken the sauce gradually. Pour the cornstarch slurry in slowly while stirring continuously to achieve a smooth, glossy sauce without lumps.
  • Serve immediately. This dish is best enjoyed hot with steamed jasmine rice, allowing the rich black pepper sauce to coat every bite.
Read it online 線上閱讀 : https://www.spoonandstorykitchen.com/recipe/black-pepper-beef-short-ribs-hong-kong-style/

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