Image Image Image Image Image
Scroll to Top

To Top

The Master Chefs

Wasabi Alberta Beef Short Rib by Chef Raymond CheungWasabi Alberta Beef Short Rib by Chef Raymond Cheung

On 18, Feb 2013 | In | By Chinese Restaurant Awards

Wasabi Alberta Beef Short Rib by Chef Raymond Cheung

Alberta Beef Short Rib, also known as “snowflake beef”, is well-marbled and tender. It is a star item on a hotpot menu because everyone loves how it melts in your mouth. In this recipe, Chef Raymond Cheung uses Japanese wasabi to spice up the popular ingredient.

 

INGREDIENTS
1 lb Alberta beef short rib

MARINADE
1 tsp Amoy Golden Label Light Soy Sauce
1 tsp sugar
1 tsp meat tenderizer

SAUCE
1 tbsp Wasabi
30ml Chicken stock
1 tsp Amoy Golden Label Light Soy Sauce
1 tsp Cornstarch

 
STEPS
1. Cut short rib into eight 1/3-inch thick slices.
2. Marinate short rib slices
3. Heat a small amount of oil in a pan over medium heat. Pan-fry beef; put on plate.
4. Cook wasabi and chicken stock; add a mixture of cornstarch and water to thicken the sauce. Pour sauce over beef.

*Tips: The tenderizing powder is essential in making the beef short rib extra tender.

 
—–
Internal cooking temperate of beef as recommended by Health Canada.
-77 C degrees for well done. -70 C degrees for medium.
—–

 
TASTE THIS CULINARY CREATION AT:
Landmark Hot Pot House
4023 Cambie St
Vancouver, BC V5Z 2X9
Tel: (604) 872-2868