From my latest cookbook, this recipe shows how stir-frying can be used to create quick and tasty meals even when you're not using Chinese ingredients. Adding a bit of paprika to the onion during stir-frying gives a nice barbecue flavor.
Note:Be sure to use pure olive oil (not extra-virgin) for stir-frying.
Spicy Beef Short Ribs serves 4 to 6.
Note:Be sure to use pure olive oil (not extra-virgin) for stir-frying.
Spicy Beef Short Ribs serves 4 to 6.
Ingredients:
- 1 1/2 pounds beef short ribs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons cornstarch
- 3 1/2 tablespoons olive oil, divided
- 2 cloves garlic, chopped
- 1 medium white onion, chopped
- 2 teaspoons paprika, or to taste
- 3 cups frozen stir-fry vegetable mix
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated sugar
Preparation:
1. Cut the beef short ribs into bite-sized chunks. Place the short ribs in a bowl and toss with the salt, black pepper, and cornstarch. Let the beef stand for 15 minutes.
2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add half the garlic. Stir-fry for 10 seconds, then add half the short ribs. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until there is no pinkness and it is nearly cooked through. Remove the meat and drain in a colander or on paper towels. Repeat with the remainder of the beef.
3. Heat 1 1/2 tablespoons oil in the wok or skillet. When the oil is hot, add the remaining garlic. Stir-fry for 10 seconds, then add the onion. Sprinkle the paprika over the garlic and onions. Stir-fry for 2 minutes, or until the onion begins to soften. Add the stir-fry vegetables. Stir-fry the vegetables according to the package directions, or until they are heated through (3 - 5 minutes).
4. Add the beef broth into the pan and bring to a boil. Add the beef back into the pan, stirring to mix it with the other ingredients. Stir in the Worcestershire sauce and the sugar. Stir-fry for 1 to 2 more minutes to mix everything together, and serve hot.
Reprinted with permission from The Everything Stir-fry Cookbook, by Rhonda Lauret Parkinson, Copyright © 2007, F&W Publications, Inc., All Rights Reserved.
2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add half the garlic. Stir-fry for 10 seconds, then add half the short ribs. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until there is no pinkness and it is nearly cooked through. Remove the meat and drain in a colander or on paper towels. Repeat with the remainder of the beef.
3. Heat 1 1/2 tablespoons oil in the wok or skillet. When the oil is hot, add the remaining garlic. Stir-fry for 10 seconds, then add the onion. Sprinkle the paprika over the garlic and onions. Stir-fry for 2 minutes, or until the onion begins to soften. Add the stir-fry vegetables. Stir-fry the vegetables according to the package directions, or until they are heated through (3 - 5 minutes).
4. Add the beef broth into the pan and bring to a boil. Add the beef back into the pan, stirring to mix it with the other ingredients. Stir in the Worcestershire sauce and the sugar. Stir-fry for 1 to 2 more minutes to mix everything together, and serve hot.
Reprinted with permission from The Everything Stir-fry Cookbook, by Rhonda Lauret Parkinson, Copyright © 2007, F&W Publications, Inc., All Rights Reserved.
