Pan-fried Beef Ribs

Name: Pan-fried Beef Ribs
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Beef Ribs; 5ml Cooking Wine; 15ml Soy sauce; Some Crushed black pepper; Some butter; Some Cumin powder; Some Chili powder

by Moon Swallow

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Autumn and winter are a good time to eat beef tonic. Beef is rich in protein and amino acids. Chinese medicine believes that beef has the functions of nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and relieving wind, quenching thirst and salivation.
Beef tendon, beef brisket, beef ribs, beef tenderloin... all parts of the meat are all good ingredients, stewed, boiled, fried, and braised, no matter how they are cooked, they are very delicious. Change the way, eat beef for a month without getting bored. I bought beef ribs on COFCO.com. I saw the actual product and realized that it was completely different from what I had imagined. The beef ribs turned out to be boneless. Haha, it's super worry-free. My daughter loves barbecue, so I simply marinated the beef ribs with the simplest seasoning and fry them. Ever since, the popular pan-fried beef ribs made their debut. The beef ribs, which were crispy on the outside and tender on the inside, were eaten wrapped in lettuce, and the daughter praised them as they ate, eating piece by piece. It's perfect to eat one or two hawthorns after eating.

Ingredients

Pan-fried Beef Ribs

1. Thaw the beef ribs and soak them in clean water for about 2 hours, changing the water once or twice during the period.

2. Wash the beef ribs and cut them into small cubes with a knife.

3. Add cooking wine, light soy sauce, and black pepper, marinate for 30 minutes.

4. Heat the baking sheet or pan, add a small piece of butter to melt and brush the entire bottom of the pan.

5. Add the beef ribs and fry on low heat.

6. Fry the golden brown on one side and turn it over, and fry the other side until golden brown.

7. Use kitchen paper towels to absorb the excess fat from the fried beef ribs.

8. Sprinkle with cumin powder and chili powder.

9. It can be served after placing the plate.

Tips:
1. Cutting the beef ribs into small pieces makes it easier to fry, reduces the cooking time, and it is easier to lock the moisture of the meat, so that the meat will be tender. And the ribs are ribs, too big and not easy to chew.
2. The cooking time is controlled by yourself. Those who are used to eating half-cooked steak can be fried shorter, and the half-cooked state is more tender.
3. Keep the fire low while frying.
4. For those with bad teeth or dislike tendons, the fascia can be removed before frying.