This easy pan-fried short ribs recipe features a sharp, savory black pepper sauce. The sauce is developed from our basic black pepper sauce, but we turn the garlic and onion into larger pieces. It is delicious and full of flavor and can be another rice killer.
With a large amount of sauce, you can serve it with steamed rice. A classic Chinese stir-fry method is simmering the pan-fired ingredients with a large amount of sauce. This sauce is developed based on our black pepper sauce, but with separated garlic and onion in large pieces.
Ingredients Note
- We tested several batches and found that yellow onion tastes better uniform than red onion.
- To avoid messing up cooking in the process, try to mix all the sauce first.
- Since the mixed sauce has starch inside, stir it before using.
Step by Step Instructions
Cut the bell papers into wedges pieces. You can match the black pepper short ribs with different colors.
Prepare the sauce: I suggest combining the sauce together first so you can feel confident about the cooking rather than messing around. Pour in ground black peppercorn, light and dark soy sauce, sugar, salt, water (or stock), and cornstarch.
Marinate the short ribs : Use kitchen paper to remove the water on the surface of the short ribs. Then add ground black pepper, salt, light soy sauce, Shaoxing wine, and cornstarch. Mix well and Marinate for around 15 minutes.
Sear the ribs: Now heat your pan until really hot. Pour in oil and fry the short ribs over a high fire. That’s the secret of tender, juicy short ribs. Fry for 3-4 minutes or until the surface is well seared.
Fry the garlic and onion until aromatic. Then add the bell peppers and fry for another minute. Pour the sauce we made ahead. Simmer for a while until the sauce becomes thickened.
Finally, add fried short ribs. Let it stay for around a half minute so the flavors can combine. that’s it. It is unbelievably delicious with steamed rice.
Black Pepper Short Ribs
Ingredients
Main and Marinate
- 2 long short ribs
- 1/2 tbsp. ground black pepper
- 1/2 tbsp. Shaowing wine
- 1/2 tbsp. light soy sauce
- 1 tbsp. cornstarch
- 1/2 red bell pepper
Side Ingredients
- 1/4 yellow onion
- 4 garlic cloves sliced
- 1/2 yellow bell pepper , cut into small pieces
- 1/2 red bell pepper , cut into small pieces
- 1/2 green bell pepper , cut into small pieces
- 2 tbsp. cooking oil
Black pepper sauce mixture
- 2 tbsp. light soy sauce + 1 tsp dark soy sauce
- 1/8 tsp. salt
- 2 tbsps. cornstarch
- 2 tbsp. vegetable cooking oil or butter
- 1/2 tbsp. sugar
- 1 tbsp. oyster sauce
- 1/2 tbsp. freshly ground black pepper
Instructions
Prepare the ingredients
- Cut the bell papers into wedges pieces. You may use a single color or use mixed colors like we do. Simply for a better looking.
- Prepare the sauce: I will suggest combine the sauce together firstly so you can feel confident about the cooking rather than messing. Pour in ground black peppercorn, light and dark soy sauce, sugar, oyster sauce, salt, cornstarch with water.
Marinate the ribs
- Use kitchen paper to remove the water on the surface of the short ribs. Then add ground black pepper, salt, Shaoxing wine,light soy sauce and cornstarch. Mix well until the starch coats each of the ribs. Marinate for around 15 minutes.
Sear the ribs:
- Now heat your pan until really hot. Pour in oil and fry the short ribs over a high fire. That’s the secret of tender, juicy short ribs. Fry for 3-4 minutes or until the surface is well seared. Transfer the ribs out and only leave the oil.
- Fry the garlic and onion until aromatic. Then add the bell peppers and fry for another minute. Pour the sauce we made in previous step. Simmer for a while until the sauce becomes thickened.
- Add seared ribs, let it simmer for around half minute until the flavors combines together. That's it. Serve hot!
Nutrition
Should there be the same amount of water or broth as the cornstarch in the Black Pepper Short Ribs recipe?
Thank you.