Beef Short Ribs with Saifun Bean Threads
Saifun bean threads are more toothsome and chewier than rice noodles, so they’re perfect for stir-frying, like in this recipe. I created this recipe for two servings; if you want to prepare it for four, just cook in two batches. I’ve combined these noodles with a spicy, tangy sauce and delicious beef short ribs.
Recipe information
Yield
serves 2
Ingredients
Short Ribs
Vegetables
Sauce
Preparation
Step 1
Place a large pot of water over high heat and bring to a boil. Add the noodles. Turn off the heat and let the noodles sit for 20 minutes, or until they are cooked through. Drain well through a fine-mesh sieve and set aside.
Step 2
To prepare the short ribs, combine the garlic, sesame oil, soy sauce, sake, sugar, chili oil, and pepper in a large bowl. Mix well. Add the short ribs and turn to coat. Cover and refrigerate for 20 minutes.
Step 3
While the short ribs are marinating, prepare the vegetables. Cover the wood ear mushrooms with the hot water and let them soak for 10 minutes at room temperature. Drain the water and thinly slice the mushrooms. Combine with the rest of the vegetables in a bowl and set aside.
Step 4
To make the sauce, combine all the ingredients in a small bowl and set aside.
Step 5
To cook, place a large pan over high heat. Add the vegetable oil. When the oil just begins to smoke, add the short ribs one at a time and cook for 1 minute. Use tongs to turn the ribs over and cook for 1 minute longer, or until the ribs are cooked through. Remove the ribs from the pan, set them on a plate, and cover to keep warm until ready to serve.
Step 6
Drain the oil from the pan and wipe it clean with a paper towel. Place the pan over high heat and add the sesame oil. Add all the vegetables and cook for 2 minutes, stirring constantly.
Step 7
Reduce the heat to medium and add the noodles to the pan. Cook for 1 minute, then stir in the sauce and season with the salt and pepper. Cook for 4 minutes longer, then remove the pan from the heat.
Step 8
To serve, divide the noodles and vegetables between 2 plates and top each with 4 short ribs.
