🍽️ How to Make Tieban Niuzaigu (Sizzling Beef Short Ribs)

🧆 Ingredients

• 400g beef short ribs (cut into pieces)
• 1 onion (sliced)
• 1 green bell pepper (sliced)
• 1 red bell pepper (sliced)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cooking wine
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon sesame oil
• Salt and pepper to taste

🍳 Steps

1. Prepare and Clean the Beef Short Ribs:
   Begin by selecting fresh beef short ribs with a good balance of meat and fat. Rinse the ribs under cold running water to remove any bone fragments and impurities. If desired, soak the ribs in cold water for 20 minutes to draw out excess blood, which helps reduce any gamey flavor. Drain and pat the ribs dry with paper towels. Trim off any excess fat or sinew for a more tender bite.

2. Marinate the Beef:
   Place the cleaned beef short ribs in a large bowl. Add soy sauce, oyster sauce, cooking wine, sugar, cornstarch, minced garlic, minced ginger, salt, and pepper. Mix thoroughly to ensure each piece is evenly coated. The cornstarch helps tenderize the meat and creates a silky texture after cooking. Cover the bowl and let the beef marinate in the refrigerator for at least 30 minutes. For deeper flavor, marinate for up to 2 hours. While marinating, the flavors will penetrate the meat, resulting in a more savory and aromatic dish.

3. Prepare the Vegetables:
   While the beef is marinating, wash all vegetables thoroughly. Peel and slice the onion into thin strips. Rinse the bell peppers, remove the seeds and membranes, and slice them into strips similar in size to the onion. Chop the green onions and set aside for garnish. Properly cleaned and evenly cut vegetables ensure even cooking and a visually appealing presentation.

4. Preheat the Iron Plate:
   If you have a cast iron plate or skillet, place it on the stove over medium-high heat. Allow it to heat up for at least 5 minutes. A properly preheated iron plate is essential for achieving the signature sizzle and aroma when serving. If you do not have an iron plate, a heavy skillet can be used as a substitute, but the presentation will be less dramatic.

5. Sear the Beef:
   Heat sesame oil in a large pan or wok over high heat. Once the oil is shimmering, add the marinated beef short ribs in a single layer. Sear the beef on all sides until browned and caramelized, about 2-3 minutes per side. Avoid overcrowding the pan; cook in batches if necessary to maintain high heat and achieve a good sear. Proper searing locks in juices and enhances the flavor through the Maillard reaction.

6. Stir-Fry the Vegetables:
   Reduce the heat to medium-high. Add the sliced onion, green bell pepper, and red bell pepper to the pan with the beef. Stir-fry everything together for 2-3 minutes until the vegetables are just tender but still crisp. The onions should become translucent, and the peppers should retain their vibrant color. Do not overcook the vegetables, as they should provide a fresh contrast to the rich beef.

7. Check for Doneness:
   To ensure the beef is cooked to your desired level, cut a piece to check the interior. The meat should be juicy and tender, with no pink remaining for well-done, or slightly pink for medium. Avoid overcooking, as beef short ribs can become tough if cooked too long.

8. Serve on the Sizzling Plate:
   Carefully transfer the hot iron plate to a heatproof surface. Immediately pour the cooked beef and vegetables onto the plate. You should hear a satisfying sizzle, which enhances the dining experience and releases a burst of aroma. Sprinkle chopped green onions over the top for color and freshness.

9. Final Touches and Serving:
   Serve the dish immediately while it is still sizzling. Accompany with steamed rice or your preferred side. The dish is best enjoyed hot, as the flavors and textures are at their peak.

💡 Tips

• Marinate the beef longer for a richer, deeper flavor.
• Use a hot iron plate for the best sizzle and aroma.
• Adjust the types and amounts of vegetables to your preference.
• For extra tenderness, choose short ribs with some marbling.
• Always serve immediately for maximum impact and enjoyment.