Hakka Style Chili Beef Short Ribs
Hakka Style Chili Beef Short Ribs
Ingredients
- 2 lbs beef short ribs, sliced, cut into per-bone sections
- as needed neutral oil
- as needed salt
- as needed fresh Thai chili, for extra punch (optional)
For the Velveting Marinade
- 1 teaspoon baking soda
- 1 tablespoon Shaoxing wine
For the Aromatics
- 100 grams yellow onion, sliced
- 15 grams Thai chili, sliced (increase for more heat)
- 1 tablespoon minced garlic
- 10 whole dried red chilies, (optional)
For the Sauce
- 2 1/4 tablespoons light soy sauce
- 1 1/2 teaspoons dark soy sauce
- 1/2 teaspoon white vinegar
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon kosher salt
- 1/4 teaspoon MSG
- 1 1/2 teaspoons sugar
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground black pepper
- 1 teaspoon chili flakes
Instructions
- 1
Marinate the short ribs: Start by cutting the 2 lbs sliced beef short ribs into per-bone sections. Place the cut short ribs in a bowl. Add 1 teaspoon baking soda and 1 tablespoon Shaoxing wine to the beef. Mix well to combine and coat the meat. Refrigerate for 30–40 minutes only. This step is called velveting.
⏱️ 5 min - 2
Prepare the sauce: In a separate bowl, combine all sauce ingredients: 2 1/4 tablespoons light soy sauce, 1 1/2 teaspoons dark soy sauce, 1/2 teaspoon white vinegar, 1 teaspoon Shaoxing wine, 1/4 teaspoon kosher salt, 1/4 teaspoon MSG, 1 1/2 teaspoons sugar, 1/4 teaspoon ground white pepper, 1/4 teaspoon ground black pepper, and 1 teaspoon chili flakes. Mix all sauce ingredients until fully dissolved. Slightly warm the liquid if needed, then add the pepper and chili flakes after. Set the sauce aside.
⏱️ 5 min
- 3
Prepare the beef for searing: Lightly rinse the beef under cold water to remove excess baking soda. Pat the beef completely dry.
⏱️ 5 min
- 4
Sear the beef: Heat a wok or pan over high heat with neutral oil. Sear the short ribs in batches for a deep crust. Lightly season the beef with salt as it sears. Do not overcrowd the pan. Make sure your pan is really hot for that authentic wok hei flavor, getting a proper hard sear on both sides. Set the seared beef aside on a plate.
⏱️ 8 min
- 5
Cook the aromatics: In the same pan, using the rendered fat and oil, add the 100 grams sliced yellow onion, 15 grams sliced Thai chili, and 10 whole dried red chilies. Cook until the onions soften and develop a light golden color. Lightly season with salt. Add the 1 tablespoon minced garlic towards the end to prevent burning. Once cooked, set the aromatics aside in a separate bowl.
⏱️ 5 min
- 6
Combine sauce and beef: Bring the pan back to high heat. Stir the prepared sauce and pour it into the pan. Let the sauce heat for 30–60 seconds. Add the seared beef back into the pan. Toss to coat the beef with the sauce. Let the sauce reduce slightly until it clings to the meat; do not over-reduce.
⏱️ 5 min
- 7
Finish the dish: Return the cooked aromatics to the pan. Toss everything well together. Optional: add fresh Thai chili for extra punch (more heat). Taste and adjust seasoning if needed. Serve hot with white rice or as a side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hakka Style Chili Beef Short Ribs
- 2 lbs beef short ribs, sliced, cut into per-bone sections
- as needed neutral oil
- as needed salt
- as needed fresh Thai chili, for extra punch (optional)
For the Velveting Marinade
- 1 teaspoon baking soda
- 1 tablespoon Shaoxing wine
For the Aromatics
- 100 grams yellow onion, sliced
- 15 grams Thai chili, sliced (increase for more heat)
- 1 tablespoon minced garlic
- 10 whole dried red chilies, (optional)
For the Sauce
- 2 1/4 tablespoons light soy sauce
- 1 1/2 teaspoons dark soy sauce
- 1/2 teaspoon white vinegar
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon kosher salt
- 1/4 teaspoon MSG
- 1 1/2 teaspoons sugar
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground black pepper
- 1 teaspoon chili flakes
Instructions
- 1
Marinate the short ribs: Start by cutting the 2 lbs sliced beef short ribs into per-bone sections. Place the cut short ribs in a bowl. Add 1 teaspoon baking soda and 1 tablespoon Shaoxing wine to the beef. Mix well to combine and coat the meat. Refrigerate for 30–40 minutes only. This step is called velveting.
⏱️ 5 min - 2
Prepare the sauce: In a separate bowl, combine all sauce ingredients: 2 1/4 tablespoons light soy sauce, 1 1/2 teaspoons dark soy sauce, 1/2 teaspoon white vinegar, 1 teaspoon Shaoxing wine, 1/4 teaspoon kosher salt, 1/4 teaspoon MSG, 1 1/2 teaspoons sugar, 1/4 teaspoon ground white pepper, 1/4 teaspoon ground black pepper, and 1 teaspoon chili flakes. Mix all sauce ingredients until fully dissolved. Slightly warm the liquid if needed, then add the pepper and chili flakes after. Set the sauce aside.
⏱️ 5 min - 3
Prepare the beef for searing: Lightly rinse the beef under cold water to remove excess baking soda. Pat the beef completely dry.
⏱️ 5 min - 4
Sear the beef: Heat a wok or pan over high heat with neutral oil. Sear the short ribs in batches for a deep crust. Lightly season the beef with salt as it sears. Do not overcrowd the pan. Make sure your pan is really hot for that authentic wok hei flavor, getting a proper hard sear on both sides. Set the seared beef aside on a plate.
⏱️ 8 min - 5
Cook the aromatics: In the same pan, using the rendered fat and oil, add the 100 grams sliced yellow onion, 15 grams sliced Thai chili, and 10 whole dried red chilies. Cook until the onions soften and develop a light golden color. Lightly season with salt. Add the 1 tablespoon minced garlic towards the end to prevent burning. Once cooked, set the aromatics aside in a separate bowl.
⏱️ 5 min - 6
Combine sauce and beef: Bring the pan back to high heat. Stir the prepared sauce and pour it into the pan. Let the sauce heat for 30–60 seconds. Add the seared beef back into the pan. Toss to coat the beef with the sauce. Let the sauce reduce slightly until it clings to the meat; do not over-reduce.
⏱️ 5 min - 7
Finish the dish: Return the cooked aromatics to the pan. Toss everything well together. Optional: add fresh Thai chili for extra punch (more heat). Taste and adjust seasoning if needed. Serve hot with white rice or as a side.
⏱️ 2 min