- Published on
Yum Cha Beef Short Ribs
- Authors
- Name
- Jack Qin
Yum Cha Beef Short Ribs rely on a thorough marinade to bring out a bold black pepper aroma and a tender bite. Soaking and marinating well makes the biggest difference.
Ingredients
Main
- Beef short ribs 500-600g
Marinade
| Ingredient | Amount |
|---|---|
| Dark soy sauce | 2g |
| Light soy sauce | 5g |
| Starch | 6g |
| Salt | 2g |
| Chicken powder | 1g |
| MSG | 1g |
| Black pepper | 4g |
| Sugar | 4g |
| Black pepper sauce | 30g |
| Baking soda | 2g |
| Meat tenderizer | 2g |
| Char siu sauce | 15-20g |
| Peanut oil | 20g |
| Garlic | 3g |
Instructions
1. Soak and rinse
Soak the ribs in water for 30-60 minutes, rinse several times, and drain well.
2. Marinate
Mix all marinade ingredients and coat the ribs evenly. Marinate for at least 2 hours.
3. Cook
Pan-sear or shallow-fry until browned and cooked through.
Tips
- Longer marination = better tenderness.
- Use enough black pepper for the classic yum cha aroma.
- Baking soda and tenderizer should be measured carefully.
Result
Peppery, savory ribs with a tender bite - great with rice or as a dim sum plate.