Partially freeze the short ribs before you slice to get really thin cuts.
Ingredients
4 servings
锅中热油或大型铸铁煎锅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.
Leave a Review
Reviews (4)
Back to TopI followed the recipe pretty much to the letter and it was great! The flavor profile of sambal oelek is rich and deep compared to other types of hot sauce (I've eaten it since I was a kid) so I would recommend seeking it out instead of substituting anything else. The spice level was perfect (I actually was considering adding more sambal!) We both enjoyed this very much!
sonyl
New York, NY
4/2/2019
I thought this was just OK. It is indeed very spicy-- fine for my partner and borderline for me, but we both are accustomed to a fair amount of heat. The spicyness drowned out a bit what could have been a nicer set of flavors.
Anonymous
Watertown, MA
12/4/2017
I made this and it was fabulous. I will definitely be repeating it, especially for friends as it will be a crowd pleaser. I didn't use mushrooms (yuck) but everything else was made as listed. I never cooked radishes before but it was fine and didn't have a strong taste as it does when raw. This recipe is definitely worth trying or saving.
ceciled19
San Diego, CA
11/3/2017
I had high hopes for this recipe, but it disappointed. Perhaps we made a mistake subbing in siracha, although the web indicated it was comparable, but that made the flavor far too spicy -- too spicy to taste anything else. The short ribs were not as flavorful as I hoped, either. We would have been better off with flank steak. It was a good experiment, but I'll be going back to my old standbys from The Washington Post if I want something with an Asian theme.
yazbeansaysmeow
Alexandria, VA
10/28/2017
See Related Recipes and Cooking Tips
-
Scallions Not Optional
In these 73 recipes, green onions aren't just a garnish—they're integral to the dish. -
Our 84 Spiciest Recipes
Can you handle the heat?
