Beef Ribs with Black Bean Sauce and Green Peppers豉椒排骨煲
Tender beef ribs stir-fried with pungent fermented black beans and crisp green bell peppers, all simmered together in a flavorful sauce. This classic Cantonese dish delivers a rich umami punch, perfect with rice.
01Ingredients
- 500g beef short ribs, cut into 1.5-inch pieces
- 1 tbsp Shaoxing wine
- 1 tsp light soy sauce
- 0.5 tsp white pepper
- 1 tbsp cornstarch
- 2 tbsp cooking oil
- 1 tbsp fermented black beans, rinsed and roughly chopped
- 3 slices ginger, julienned
- 2 cloves garlic, minced
- 1 green bell pepper, deseeded and cut into 1-inch squares
- 1 red bell pepper, deseeded and cut into 1-inch squares
- 1.5 cups beef broth or water
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 0.5 tsp dark soy sauce
- 0.5 tsp sugar
- 0.25 tsp white pepper
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (for slurry)
Nutrition (per serving)348kcal
- Protein32.5g
- Carbs8.2g
- Fat19.8g
Fiber 1.1 gSodium 742 mg
02Steps
- Blanch beef short ribs in boiling water for 5 minutes. Drain and rinse thoroughly under cold water to remove impurities. Pat dry.
- Marinate blanched beef ribs with Shaoxing wine, light soy sauce, white pepper, and cornstarch for 15 minutes.
- Heat cooking oil in a wok or large pot over medium-high heat. Add fermented black beans, julienned ginger, and minced garlic. Sauté until fragrant (about 1 minute).
- Add marinated beef ribs and bell peppers to the wok. Stir-fry for 2-3 minutes until beef is lightly seared.
- Pour in beef broth, oyster sauce, light soy sauce, dark soy sauce, sugar, and white pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until beef is tender.
- Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Drizzle with sesame oil. Serve hot, preferably in a claypot.
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