速煎牛肋條5分鐘搞定可能嗎？Q嫩好吃的撇步，順便來道牛肉蓋飯～Quickly Pan-fried Beef Ribs

Ingredients

• 300 g Beef Short Ribs (with membrane) (trim excess fat, keep the connective‑tissue membrane)
• 1 tsp Sea Salt (for seasoning)
• 1/2 tsp Black Pepper (freshly ground)
• 1 tbsp Cooking Oil (high smoke‑point oil such as canola or grapeseed)
• 2 cups Cooked White Rice (preferably freshly steamed)
• 2 pcs Egg Yolks (one per serving, raw)
• 2 stalks Scallions (thinly sliced for garnish)
• 1 pcs Garlic Clove (minced, optional garnish)
• 1 tbsp Fresh Cilantro (chopped, optional garnish)
• 1 tsp Chili Powder or Shichimi Togarashi (for a mild heat and flavor)

Instructions

1. Score the Membrane

   Place the short rib on the cutting board and, using a sharp chef's knife, make shallow diagonal cuts across the surface of the connective‑tissue membrane about 0.5 cm apart. Flip the piece and repeat on the other side.

   Time: PT5M

2. Slice Against the Grain

   Turn the meat 90° and slice it into strips about 1 cm wide, cutting against the grain to further shorten the muscle fibers. For very tender bites, cut the strips into bite‑size pieces.

   Time: PT3M

3. Season Lightly

   Place the sliced meat in a small bowl, sprinkle with sea salt and freshly ground black pepper, and toss to coat evenly.

   Time: PT2M

4. Prep Garnishes

   Thinly slice the scallions, mince the garlic, chop the cilantro, and set the raw egg yolks aside.

   Time: PT3M

5. Heat the Pan

   Add 1 tbsp cooking oil to the skillet and heat over high heat until the oil just begins to shimmer.

   Time: PT2M

   Temperature: high heat

6. Quick‑Sear the Beef

   Add the seasoned beef strips in a single layer. Stir‑fry rapidly, turning constantly, for about 3 minutes until the exterior turns a light brown and the interior is about 80‑90 % cooked.

   Time: PT3M

   Temperature: high heat

7. Final Seasoning & Finish

   Sprinkle a little more salt and pepper (or optional garlic powder, cumin, etc.) and toss for another 1 minute. If desired, splash 1 tbsp of cooking wine and let it evaporate.

   Time: PT1M

   Temperature: high heat

8. Plate and Garnish

   Divide the cooked rice into two bowls, top with the seared beef, drizzle any pan juices, place a raw egg yolk in the center, and garnish with scallions, minced garlic, cilantro and a pinch of chili powder or shichimi.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g