Sambal Short Rib Stir-Fry
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This sambal short rib stir-fry is a bold and punchy dish that brings together tender beef with the vibrant heat of Indonesian chilli paste. By using boneless short ribs, you achieve a rich, savoury flavour that stands up beautifully to the aromatic ginger and garlic. The addition of shiitake mushrooms and radishes provides a lovely contrast in texture, while the basil adds a fresh, herbal finish to the glossy sauce.
As a high-protein meal, this recipe is ideal for those seeking a satisfying midweek dinner that doesn't compromise on taste. It is remarkably quick to prepare, making it a reliable choice for busy evenings when you want something more exciting than a standard stir-fry. Serve it over fluffy short-grain rice to soak up the spicy, umami-rich juices.
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Ingredients for Sambal Short Rib Stir-Fry
45ml toasted sesame oil
450g boneless beef short ribs, thinly sliced against the grain
Kosher salt, freshly ground pepper
2 small onions, thinly sliced
230g shiitake mushrooms, stems removed, caps thinly sliced
1 bunch spring onions, cut into 1-inch pieces
1 (2-inch) piece ginger, peeled, finely grated
4 garlic cloves, finely grated
60ml sambal oelek
1 tablespoon mirin
6 medium radishes, trimmed, quartered
170g snow peas
240ml low-sodium chicken broth
Cooked short-grain rice (for serving)
1 cup torn basil leaves
How to make Sambal Short Rib Stir-Fry
Back to contentsHeat oil in a wok or large cast-iron skillet over high. Season beef with salt and pepper and cook, tossing and stirring often, until deeply browned, 8–10 minutes. At first meat might seem wet but it will eventually take on colour and look shiny. Add onions and mushrooms and cook, tossing around, until they soften and start to take on a little colour, 6–8 minutes. Add spring onions, ginger, and garlic and cook, tossing constantly, until slightly wilted, about 2 minutes. Add sambal oelek and mirin and cook, tossing to coat, about 1 minute. Add radishes, snow peas, and broth and bring to a boil. Cook until liquid is reduced by half and meat and vegetables are glossy and saucy, about 5 minutes. Season with salt and pepper. Serve stir-fry over rice topped with basil.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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