Cantonese Black Pepper Beef Short Ribs

Replicate a classic Cantonese restaurant favorite at home with these tender, fragrant Black Pepper Beef Short Ribs tossed in vibrant peppers.

Ingredients

• 500 g beef short ribs
• 1 green bell pepper
• 1 yellow bell pepper
• 1 red onion
• 3 cloves garlic
• 1 tbsp cornstarch
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp black pepper
• 1/2 bowl water
• a pinch salt

Instructions

1. 1Pat Dry the Short Ribs

   

   Take the raw beef short ribs and pat them dry thoroughly using paper towels to remove any excess blood water and moisture before cutting and seasoning, helping seasonings adhere better.

   Tip: Patting the beef dry helps seasonings adhere better and ensures a better sear during frying.
2. 2Cut the Short Ribs

   

   Place the dried beef short ribs on a cutting board and use a knife to cut them into smaller, uniform bite-sized pieces so they cook evenly.

   Tip: Uniform pieces will cook evenly when pan-fried.
3. 3Season the Beef

   

   Place the cut raw beef pieces into a metal bowl and season with black pepper, a little salt, oyster sauce, and a tablespoon of cornstarch to lock in juices.

   Tip: Adding cornstarch helps lock in the juices and keeps the beef tender.
4. 4Marinate the Beef

   

   Put on a plastic glove and massage the seasonings thoroughly into the raw beef pieces, then let them marinate for 20 minutes to allow flavors to penetrate.

   Tip: Allowing the beef to rest for the full 20 minutes ensures the flavors penetrate deeply.
5. 5Prepare the Vegetables

   

   Slice green bell peppers, yellow bell peppers, and red onion into small uniform chunks on the cutting board for the stir-fry.

   Tip: Cut the vegetables into uniform chunks so they cook evenly alongside the beef.
6. 6Prepare the Black Pepper Sauce

   

   Combine light soy sauce, oyster sauce, sugar, black pepper, cornstarch, and half a bowl of water in a glass bowl, stirring until completely smooth.

   Tip: Mix the cornstarch thoroughly into the liquid to prevent lumps from forming in the sauce.
7. 7Pan-Sear the Beef Short Ribs

   

   Pan-fry the marinated short ribs over medium-low heat for one minute per side until slightly charred, then remove and set aside to keep them tender.

   Tip: Fry for just one minute on each side and avoid overcooking to ensure the short ribs remain tender and fragrant.
8. 8Saute Garlic and Vegetables

   

   In the same pan used for the beef, saute chopped garlic cloves until fragrant, then add the cut green peppers, yellow peppers, and red onion, stir-frying for about a minute with a pinch of salt.

   Tip: Ensure the heat is kept at an appropriate level so the garlic releases its aroma without burning.
9. 9Sauté Vegetables

   

   Add the cut green peppers, yellow peppers, and red onion into the pan and stir-fry for about a minute with a pinch of salt.

   Tip: You can substitute red bell peppers depending on your personal preference.
10. 10Combine Beef and Sauce

    

    Return the seared beef short ribs back into the pan with the vegetables and pour in the pre-mixed black pepper sauce.

    Tip: Make sure your black pepper sauce is pre-mixed smoothly with light soy sauce, oyster sauce, sugar, black pepper, cornstarch, and water.
11. 11Final Toss and Serve

    

    Return the seared beef short ribs back to the pan, pour in the pre-mixed black pepper sauce, and toss everything together quickly over high heat to coat evenly without overcooking the beef.

    Tip: Do not overcook the beef at this stage; keep it full of sauce with an intense black pepper flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions