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.
