Garlic Satay Beef Rib Fingers
ID: 1093fe0d...
Utilize the rich fat from the beef rib fingers to sear them until fragrant, then braise them with vegetables in a one-pot method. Finally, reduce the sauce over high heat with Chinese satay sauce (shacha sauce), rock sugar, and garlic. The result is a tender, succulent, and aromatic dish that pairs perfectly with rice—a true home-style favorite.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Prep the ingredients: cut onions into large chunks while keeping the root intact, and cut the beef rib fingers into 4cm pieces. → Sear the beef rib fingers in a pan without oil over medium heat. Clear a space in the center to fry the garlic until golden, then remove the garlic and set aside. → Add water, salt, pepper, and rice wine to the pan. Add the king oyster mushrooms, cover, and braise over low heat for 20 minutes. → Add the onion and broccoli, cover, and braise for another 10 minutes. Remove the onion and broccoli first and arrange them on a serving plate. → Increase the heat to high to reduce the sauce. Stir in the satay sauce, the pre-fried garlic, and rock sugar until the sauce thickens and glazes the beef. Serve.
Cooking Steps
Brief Cooking Order
Prep the ingredients: cut onions into large chunks while keeping the root intact, and cut the beef rib fingers into 4cm pieces. → Sear the beef rib fingers in a pan without oil over medium heat. Clear a space in the center to fry the garlic until golden, then remove the garlic and set aside. → Add water, salt, pepper, and rice wine to the pan. Add the king oyster mushrooms, cover, and braise over low heat for 20 minutes. → Add the onion and broccoli, cover, and braise for another 10 minutes. Remove the onion and broccoli first and arrange them on a serving plate. → Increase the heat to high to reduce the sauce. Stir in the satay sauce, the pre-fried garlic, and rock sugar until the sauce thickens and glazes the beef. Serve.
Introduction
Utilize the rich fat from the beef rib fingers to sear them until fragrant, then braise them with vegetables in a one-pot method. Finally, reduce the sauce over high heat with Chinese satay sauce (shacha sauce), rock sugar, and garlic. The result is a tender, succulent, and aromatic dish that pairs perfectly with rice—a true home-style favorite.
Step 1
Halve the king oyster mushrooms; cut the half onion into three parts (keep the root intact to prevent it from falling apart while cooking).
Step 2
Peel the garlic and chop into uniform-sized bits; cut the broccoli into large florets, peel off the tough outer skin of the stems to reveal the tender white core, and rinse under light running water.
Step 3
Cut the beef rib fingers into pieces approximately 4cm wide.
Step 4
Preheat the pan without oil, add the beef rib fingers, and dry-fry over medium heat for about 2 minutes. Once the beef fat is rendered and the aroma is released, flip the pieces over.
Step 5
Push the beef to the sides of the pan, clear space in the center for the garlic, and fry over medium heat for about 3 minutes until golden brown. Remove the garlic immediately and set aside.
Ingredients List
Important Notes
Beef rib fingers are rich in fat, so there is no need to add any oil; use the rendered fat to fry the garlic for extra aroma. 🔥
Searing the beef (Maillard reaction) before braising creates a much richer flavor and texture compared to boiling the meat directly. 💡
Keeping the onion root intact ensures the chunks stay together and do not fall apart during the long braising process. ⚠️
Cut the broccoli into larger florets for steaming to retain more freshness and sweetness. You can snip them into smaller pieces after removing from the pot for easier eating and a brighter green color. 🥦
This recipe results in a 'Q' (chewy and springy) texture after 20 minutes of braising. If cooking for the elderly or children, extend the braising time to 30-40 minutes after adding the king oyster mushrooms for a more tender result. 👥
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...