Sambal Short Rib Stir-Fry

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

Heat 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.