有夠好吃的「水煎牛肋條」水煎牛腩，極度美味新吃法，少油增肌又減脂低碳！Pan-Fried Beef Ribs

Ingredients

• 1.2 kg Beef Short Ribs (Trimmed, rinsed; can be labeled 牛肋條 or beef brisket strips)
• 5 slices Fresh Ginger (Thin slices for aromatics)
• 2 leaves Bay Leaf (Dried)
• 1 tsp Black Peppercorns (Coarsely cracked)
• 1 tsp Salt (Kosher or sea salt)
• 2 tbsp Shaoxing Cooking Wine (Optional, adds depth)
• 1.5 L Water (Enough to cover about 90% of the meat)
• 3 cloves Garlic Cloves (Minced; optional for final sear)
• 1 tsp Fresh Thyme (Leaves only; optional for final sear)
• 1 medium Zucchini (Sliced; optional side vegetable)
• 200 g Mixed Mushrooms (Cleaned and halved; optional side vegetable)
• 1 Bell Pepper (Sliced; optional side vegetable)
• 1 tbsp Olive Oil (Optional for vegetable stir‑fry if rendered beef fat is insufficient)

Instructions

1. Rinse and Optional Blood Soak

   Rinse the beef short ribs under cold water. If the meat smells strong, place it in a bowl of cold water and let it soak for about 15 minutes, then rinse again.

   Time: PT15M

2. Blanch the Beef

   Put the rinsed ribs into a large pot, cover with cold water, and bring to a rolling boil. Once boiling, let it boil for 1–2 minutes, then turn off the heat. Drain and rinse the meat under running water to remove foam and impurities.

   Time: PT5M

3. Add Aromatics and Bring to Boil

   Return the blanched ribs to the pot. Add ginger slices, bay leaves, cracked black pepper, salt, Shaoxing wine, and enough water to cover about 90% of the meat. Bring to a rapid boil, then skim off any foam that rises.

   Time: PT5M

4. Cover and Simmer

   Reduce the heat to a gentle simmer, cover the pot with a lid, and let the ribs cook for 20 minutes until they start to become tender.

   Time: PT20M

5. Uncover and Water‑Pan‑Fry

   Remove the lid and continue cooking over medium‑high heat. Turn the ribs occasionally, allowing the liquid to evaporate and the meat to brown. This stage takes about 45‑50 minutes; the rendered fat will coat the pan, giving a rich flavor without added oil.

   Time: PT45M

6. Final Sear with Garlic and Thyme (Optional)

   Add minced garlic and fresh thyme leaves to the pan. Stir‑fry for another 5 minutes until the garlic is fragrant and the ribs develop a deeper golden crust.

   Time: PT5M

7. Rest the Meat

   Transfer the ribs to a plate and let them rest for 5 minutes before slicing against the grain.

   Time: PT5M

8. Optional Stir‑Fried Seasonal Vegetables

   Using the leftover rendered fat (add a splash of olive oil if needed), quickly stir‑fry sliced zucchini, mixed mushrooms, and bell pepper over medium‑high heat until golden and tender, about 8‑10 minutes. Season with a pinch of salt and freshly ground black pepper.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

5g

Fat

20g

Fiber

2g