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Categories:
cane sugar scallions soy sauce oyster sauce fresh ginger garlic Serrano chiles flanken-cut beef short ribs cornstarch canola oil salt black vinegar water soy sauce serrano chile sugar
Viewed: 29 - Published at: a year agoIngredients
- 1 1/2 cups cane sugar or unseasoned rice wine vinegar
- 1 cup minced scallions, plus thinly sliced scallions for garnish
- 2/3 cup soy sauce
- 1/2 cup oyster sauce
- 1/4 cup finely grated peeled fresh ginger
- 6 garlic cloves, finely grated
- 4 Serrano chiles, stemmed and minced
- 3 pounds flanken-cut beef short ribs (1/3 inch thick), torn into 2-inch lengths
- 2 cups cornstarch, for dusting
- Canola oil, for frying
- Salt
- 2 tablespoons black vinegar
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 Serrano chile, stemmed and minced
- Pinch of sugar
Method
- Marinate the Ribs In a large baking dish, whisk the vinegar with the minced scallions, soy sauce, oyster sauce, ginger, garlic and chiles.
- Add the ribs and stir to coat.
- Cover the baking dish and refrigerate overnight.
- Marinate the Ribs Set a rack over a large baking sheet.
- Spread the cornstarch in a large baking dish.
- Remove the ribs from the marinade and let any excess drip back into the dish.
- Dust the ribs in the cornstarch and transfer to the rack.
- Marinate the Ribs In a large saucepan, heat 2 inches of canola oil to 325.
- Line another baking sheet with paper towels.
- Add one-third of the ribs to the hot oil and fry over moderately high heat, turning occasionally, until browned and crisp, about 8 minutes.
- Transfer to the paper towel-lined rack and season lightly with salt.
- Repeat with the remaining ribs.
- Meanwhile, Make the Sauce In a bowl, whisk all of the ingredients until combined.
- Meanwhile, Make the Sauce Transfer the ribs to a platter, garnish with thinly sliced scallions and serve with the dipping sauce.
