Steamed Beef Ribs with Orange Peel and XO Sauce陳皮XO醬蒸牛排骨
Succulent beef ribs steamed to tender perfection, infused with the fragrant aroma of aged orange peel and the rich, spicy umami of XO sauce.
01Ingredients
- 600g beef short ribs, cut into 1-inch pieces
- 5g dried aged orange peel (chenpi), soaked and scraped white pith, then finely diced
- 2 tbsp XO sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1 tbsp cornstarch
- 2 slices ginger, julienned
- 3 cloves garlic, minced
- 1 tbsp cooking oil
- 1 stalk spring onion, sliced for garnish
Nutrition (per serving)520kcal
- Protein42.5g
- Carbs8.2g
- Fat35.8g
Fiber 0.3 gSodium 892 mg
02Steps
- Blanch beef ribs in boiling water for 5 minutes. Drain and rinse thoroughly to remove any scum.
- In a large bowl, combine blanched beef ribs, XO sauce, light soy sauce, sugar, sesame oil, white pepper, and cornstarch. Mix well and marinate for at least 15 minutes.
- In a heatproof dish, spread the diced aged orange peel, julienned ginger, and minced garlic. Place the marinated beef ribs on top.
- Bring water in a steamer to a rolling boil. Carefully place the dish with beef ribs into the steamer.
- Steam for 25-30 minutes, or until beef ribs are very tender.
- Carefully remove the dish from the steamer. Drizzle hot cooking oil over the steamed ribs for extra aroma.
- Garnish with sliced spring onion and serve immediately with steamed rice.
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