Many Chinese restaurants would serve this dish on a hot iron plate and add the short ribs on top of some sliced raw onions on the plate, creating a great sizzle with the delicious aroma of the dish permeating the air. For my home-cooked version, I pre-cook the short rib slices, then sautée the onions before adding the short ribs and sauce. All these measurements are approximate as I actually didn't measure out the quantities of most of the ingredients, instead going by instinct.
Beef Short Ribs in Black Pepper Sauce
6 1/2" slices of short ribs, flanken cut
1-2 onions, halved and sliced
2 garlic cloves, minced
~45mL (~3 tbsp. ) freshly ground black pepper (can be adjusted slightly to taste)
~30mL (~2 tbsp.) sugar
Shaoxing cooking wine
Light & dark soy sauces
- Cut short ribs ensuring one bone per piece and add to a large mixing bowl.
- In the bowl, combine short ribs with garlic, sugar, ~30mL (~2 tbsp.) corn starch, a couple splashes of cooking wine, soy sauces, a drizzle of sesame oil and ~15mL (~1 tbsp.) of pepper. Mix evenly, cover and let marinate in a refrigerator for at least 24 hours, stirring occasionally.
- Drizzle vegetable oil on wok over medium-high heat. Cook short rib slices several at a time, max. ~2 minutes per side. Set aside cooked slices.
- Bring heat down to medium, and add some more vegetable oil if necessary. Add onions and sauté ~4 minutes.
- Add corn starch to a small bowl. Add cold water and stir until even. Set aside.
- Add short ribs to wok, stir until even. Bring heat down to medium low and add starch mixture. Add water to ensure desired thickness and quantity of sauce. If necessary, add soy sauce to taste.
- Add ~30mL (~2 tbsp.) pepper, or more to taste, to short ribs. Stir until even and serve.