Tuesday, July 21, 2015

CHINESE COOKING: This is my own version of the Korean Galbi dish.

BEEF RIBS WITH BLACK PEPPER黑椒牛仔骨:




2 to 3 lb. meaty beef rib strips

marinades:

    ½ cup each light soy sauce & brown sugar
    ¼ cup water
    1/8 cup cooking wine or dry sherry
    ½ Asian pear, grated
    ½ ripe kiwi, mashed or grated
    2 tbsp. sesame seed oil
    ¼ tsp. freshly ground black pepper
    2 tbsp. minced garlic

sauce:

    1 tsp. light soy sauce
    ½ tsp. sugar
    2 tbsp. black pepper sauce, available at Chinese supermarket
    1 tsp. tapioca starch mixed with 2 tbsp. water





Rinse and dry beef ribs and cut each strip into segments, 2 to 3’ long. Mix marinade ingredients together and pour into a large zip-lock bag. Add in beef ribs; patting the meat gently to make sure it is well covered by the marinade. Refrigerate for 4-5 hours.

At cooking time, remove and drain meat, discarding marinade. Pan-fry ribs in a large skillet, 2 to 2½ minutes on the first side. Turn pieces over; then add salt sparingly and sprinkle with fresh-ground black pepper to taste. Cook for 2 minutes or until just cooked, taking care not to overcook the meat.

Cook sauce in another saucepan, adding a bit of cold water if needed, until slightly thickened. Taste and adjust seasoning, adding salt to taste if necessary. Add in beef ribs, tossing well to coat meat with sauce. Transfer to serving platter to serve.