Use thinly sliced beef ribs, available at Chinese supermarkets, for this recipe.

BEEF RIBS WITH BLACK PEPPER黑椒牛仔骨:

2 lb. Chinese style beef ribs, thinly sliced            

3-4 tsp. freshly-ground pepper

cooking oil                                                                                

marinade:

    1 tsp. salt                                                     

     ½ tbsp. sugar                                                          

    1 tsp. meat tenderizer or ½ tsp baking soda                

    2 tsp. tapioca starch

    1 cup water

sauce:

    1 tbsp. oyster-flavoured sauce                                   

    1 tbsp. dark soy sauce

    1 tsp. sugar                                                  

    1 tsp. light soy sauce

    2 tsp. tapioca starch mixed with 2 tbsp. cold water                 

Mix together marinade ingredients and pour it over beef ribs in a large glass bowl or container. Marinate for at least 6 hours or overnight. Drain, pat dry beef ribs with paper tower..

In a non-stick skillet over high heat, heat 1-2 tbsp oil until very hot. Cook beef ribs in batches for 1-2 minutes on each side, or until desired doneness, adding more oil as needed. Alternately, ribs can be cooked on a hot BBQ grill.

Put sauce ingredients in a saucepan over medium-high heat. Bring a boil, stirring constantly. Add starch solution and black pepper and cook until sauce thickens. Add in beef ribs, toss ribs well to coat. Serve hot.

Alternately, put raw beef ribs in a glass container. Place container inside a steamer fitted over a large pot of boiling water. Cover and steam ribs over high heat until done, about 10 minutes. Drain off cooking liquid. Cook sauce & add ribs in to toss well. If preferred, mix sauce ingredients and pour it over raw beef; then steam beef together with sauce for 10-15 minutes.