Short Rib Stir-Fry hot

Short Rib Stir-Fry hot

YIELD4 servings


  • 3 tablespoons toasted sesame oil
  • 1 pound boneless beef short ribs, thinly sliced against the grain
  • Kosher salt, freshly ground pepper
  • 2 small onions, thinly sliced
  • 8 ounces shiitake mushrooms, stems removed, caps thinly sliced
  • 1 bunch scallions, cut into 1-inch pieces
  • 1 (2-inch) piece ginger, peeled, finely grated
  • 4 garlic cloves, finely grated
  • 1/4 cup sambal oelek
  • 1 tablespoon mirin
  • 6 medium radishes, trimmed, quartered
  • 6 ounces snow peas
  • 1 cup low-sodium chicken broth
  • Cooked short-grain rice (for serving)
  • 1 cup torn basil leaves


  • Heat oil in a wok or large cast-iron skillet over high. Season beef with salt and pepper and cook, tossing and stirring often, until deeply browned, 8–10 minutes. 
  • At first meat might seem wet but it will eventually take on color and look shiny. 
  • Add onions and mushrooms and cook, tossing around, until they soften and start to take on a little color, 6–8 minutes. 
  • Add scallions, ginger, and garlic and cook, tossing constantly, until slightly wilted, about 2 minutes. Add sambal oelek and mirin and cook, tossing to coat, about 1 minute. 
  • Add radishes, snow peas, and broth and bring to a boil. Cook until liquid is reduced by half and meat and vegetables are glossy and saucy, about 5 minutes. Season with salt and pepper. Serve stir-fry over rice topped with basil.

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