Fried short ribs with soy sauce
Done within 10 minutes.
Cooking Instructions
- 1
Seasoning the beef short ribs with black pepper, sugar, salt, and japanese cooking wine.stay for awhile.
- 2
Chopped the onion, garlic, Chili and carrot.
- 3
Fried the garlic and Chili until it turn golden in Color. Put onion and carrot and keep frying.
- 4
Put the short ribs and frying for 3 minutes. Add soy sauce when it is almost done, and keep frying until it is fully cooked.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
-
Pan roasted ribs with soy sauce and orange juice Pan roasted ribs with soy sauce and orange juice
Raduma Jamse (0716271944) -
Sweet Soy Sauce Pork Rib Sweet Soy Sauce Pork Rib
This pork rib is easy to make and so soft and tasty. #summerchallenge1 Aunty Eiko's international cuisine experience -
Fried yellow tofu with spicy soy sauce Fried yellow tofu with spicy soy sauce
i eat it for breakfast Arci.MD -
Braised Pork Ribs in Peanut Butter Sauce Braised Pork Ribs in Peanut Butter Sauce
This recipe also was inspired to me from one of Sachie ‘s recipe. She used just soy sauce and honey, but as I loved peanuts, I added them to the recipe. I also like a little tartness in my ribs so I added vinegar. I found that the one- hour and 20 minutes cooking was perfect for the consistency of the meat. But next time, I will definitely get ribs with little more fat and a little less meaty than the ones I got this time. 2choi -
Short Ribs in Tomato Sauce Short Ribs in Tomato Sauce
This dish does not take long to make and tastes great. Richard -
Red Wine Braised Short Ribs in Reduction Sauce Red Wine Braised Short Ribs in Reduction Sauce
This short rib is juicy, and tender. The rich sauce is the perfect addition to the short ribs. It is great served with mashed potatoes, roasted brussel sprouts, and some butter glazed carrots.The picture I have above I made cheese grits, carrot puree, broccolini, stewed pearl onion, and a parmesan crisp. Spice Mix
More Recipes
https://cookpad.wasmer.app/us/recipes/5766943
Comments