Braised Beef Ribs in Teriyaki Sauce
What You Will Need
Ingredients
- 250g beef ribs
- 20g onion chunks
- 1 rock sugar
- spice packet (1 bay leaf + 1 star anise + a little Sichuan peppercorn)
- about 600ml water
- 2/3 pack of Lee Kum Kee Sauce for Teriyaki Chicken
Made with
Lee Kum Kee products
How to make it
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Heat pan with a little oil over medium-high heat. Pan-fry both sides of the beef ribs until 70% cooked (about 2–3 minutes per side), then remove and set aside.
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In the same pan, stir-fry onion chunks until softened and sweet aroma comes out. Add the seared beef ribs and stir-fry evenly.
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Add 1 rock sugar, the spice packet, and about 600ml water. Bring to a boil over high heat, then reduce to low heat, cover and simmer for 40 minutes until the beef ribs are tender and flavorful. (Tip: Check water level midway; add a little hot water if too dry.)
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In the last 5–10 minutes, increase to high heat to reduce the sauce until thick and coating the beef ribs. Add 2/3 pack of Sauce for Teriyaki Chicken (adjust amount to taste).
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Taste before serving and drizzle a little more sauce if desired. Ready to serve!
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