2 and 1/2 lbs crosscut beef short ribs OR flank steak, cut 1/4 to 1/2 inch thick
Stir-fry and assembly
1/4 c oyster sauce
1 Tbsp fish sauce
1/2 tsp fine ground black pepper
1 sweet onion, thinly sliced and two carrots, sliced
4 garlic cloves, smashed and 1/3 c chopped cilantro leaves
1 red thai Chile pepper, finely chopped
4 scallions, sliced into 1 inch pieces
1 c Thai basil leaves, roughly chopped
Cooked jasmine rice
Marinade. Smash garlic and cilantro stems in
mortar and pestle to smooth paste. Scrape into
bowl and whisk in oyster and fish sauces and black
pepper. Season ribs with salt, place in marinating
bowl and coat with marinade. Chill at least 2 hours
and up to 12 hours.
Let ribs sit at room temp 30 minutes before cooking.
Whisk oyster and fish sauces, black pepper and 2 Tbsp
water in small bowl. Set aside.
Heat oil in large heavy pot over medium high. Work
in small batches to avoid crowding, cook meat in
single layer until browned, about 2 minutes per
side. Using tongs, transfer to a plate. Pour off all
but 2 Tbsp oil from pot. Stir fry carrots in pot 2-3
minutes, add garlic, onion and chile, stirring
occasionally until onion and garlic are softened,
about 5 minutes. Add cilantro leaves.
Return meat to pot, and pour reserved sauce over.
Cook, stirring often, until flavors come together,
about 2 minutes. Remove from heat and stir in
scallions and basil. Serve over rice.
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