Sticky Szechuan Beef Ribs

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Sticky Szechuan Beef Ribs

Yield 4-6

Author Lucy Tweed

Cook time

1 H & 30 M

Total time

1 H & 30 M

Ingredients

• 6 beef short ribs
• 1/4 cup (3 tablespoons) szechuan peppercorns
• 1 tablespoon freshly cracked black peppercorns
• 1 teaspoon five spice powder
• 1 star anise
• 1 cinnamon stick
• Peel of half an orange
• 6 slices of ginger (7 cm long, 3 cm wide, 3 mm thick)
• Juice of 2 oranges
• 1/4 cup soy sauce
• 1/3 cup maple syrup
• 1 cup chicken stock
• 1 sliced brown onion
• ¼ cup rice wine vinegar
• 2 tablespoons Shaoxing rice wine

Noodles

• 3 tablespoons rice wine vinegar
• 1 tbsp peanut oil
• 800gm fresh rice noodles
• 1 c finely chopped shallots

Cucumber salad

• 8 lebanese cucumbers (or 3 telegraph)
• 2 cloves garlic, crushed
• 3 tbsp rice wine vinegar
• 1 tbsp white sugar
• 2 ts salt
• 1 tbsp sesame oil
• 3 sprigs of coriander finely chopped

Instructions

1. Brown each side of the shortribs over med high heat on the bbq - to avoid smoking the house!
2. About 20mins total. Season and set aside.
3. Toast szechuan peppercorns in an ovenproof dish until fragrant over medium heat.
4. Add cracked black peppercorns, five spice powder, star anise, and cinnamon stick. Remove from heat.
5. Stir in orange peel, ginger slices, orange juice, soy sauce, maple syrup, chicken stock, sliced onion, Shaoxing rice wine, and rice wine vinegar.
6. Bring the mixture to a simmer, stirring well.
7. Return the crispy beef short ribs to the pan.
8. Cover with a paper cartouche and the lid.
9. Place the dish into a preheated 170°C oven for 1 1/2 hours.
10. Meanwhile, using a meat mallet, smash the cucumber all the way down the length, so it cracks and bruises, then use a knife to cut into similar sized random chunks.
11. In a large salad bowl, combine garlic, vinegar, sug, salt and sesame oil until will combine then toss in the cucumber and coriander.
12. Chill in the fridge and toss well before serving.
13. About 30mins before serving, bring fresh rice noodles to room temperature, and if using the roll variety, slice them into 1-2cm thick rounds.
14. Heat a tsbpn of peanut oil in a wok or large frypan and saute the noodles over high, adding in the shallots after 2 mins. Stirfry for another 8mins, set aside and keep warm.

Nutrition Facts

Calories

1138

Fat

11 g

Sat. Fat

2 g

Carbs

243 g

Fiber

14 g

Net carbs

228 g

Sugar

39 g

Protein

18 g

Sodium

2453 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.