Recipe of Super Quick Homemade Beef short ribs with Imari sauce
Hey everyone, it's John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Perfect Beef short ribs with Imari sauce. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Beef short ribs with Imari sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef short ribs with Imari sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Beef short ribs with Imari sauce is 1-2 people. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Beef short ribs with Imari sauce using 12 ingredients and 4 steps. Here is how you cook it.
Done within 10 mins
Ingredients and spices that need to be Prepare to make Beef short ribs with Imari sauce:
- Spring onion
- 3-4 garlics (sliced)
- Ginger (sliced)
- 1/2 small onion (chopped in large piece)
- 1 tablespoon Japanese soy sauce
- Shichimi (optional)
- Beef short ribs
- 150 g beef short ribs (cube)
- 1.5 tablespoon Ikari sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Instructions to make Beef short ribs with Imari sauce
- Prepare the beef with the seasonings mentioned. Mix it well and stay for 20 mins. Prepare the rest of ingredients.
- Heat the oil with high heat. Frying the ginger, garlics and spring onion (half), until the garlics turns to gold in color
- Put the onion into the pan, stir frying until it become a bit transparent.
- Put the beef and stir frying for 3-4 mins. Add the soy sauce when it’s almost done.Put the chopped spring onion on top. Shichimi powder is optional.
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