Steamed Beef Ribs with Dried Mandarin Peel and Black Bean Sauce 陳皮豉汁蒸排骨

Succulent beef ribs are steamed with aromatic dried mandarin peel and savory fermented black bean sauce. This dish offers a delightful balance of citrusy fragrance and umami richness.

Nutrition (per serving)

Ingredients

• 500g beef ribs, cut into 1.5-inch pieces
• 1 piece dried mandarin peel (陳皮), soaked and finely shredded
• 2 tbsp fermented black beans (豆豉), rinsed and roughly mashed
• 1 tbsp minced garlic
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1 tbsp Shaoxing wine
• 1.5 tbsp cornstarch
• 1 tbsp cooking oil
• 1/2 tsp white pepper
• 1 stalk green onion, chopped, for garnish

Steps

1. Soak dried mandarin peel in warm water for 15-20 minutes until softened. Scrape off the white pith (bitter part) with a knife and finely shred the peel. Rinse fermented black beans and roughly mash them.
2. Blanch beef ribs in boiling water for 3-5 minutes to remove impurities. Drain and rinse thoroughly.
3. In a large bowl, combine blanched beef ribs with shredded dried mandarin peel, mashed fermented black beans, minced garlic, soy sauce, dark soy sauce, sugar, Shaoxing wine, cornstarch, cooking oil, and white pepper. Mix well to ensure all ribs are coated.
4. Arrange the marinated beef ribs on a heatproof plate in a single layer.
5. Steam over high heat for 15-20 minutes, or until the beef ribs are tender.
6. Garnish with chopped green onion before serving. Serve hot with steamed rice.

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