Glutinous Rice Short Rib Stew
A Seasonal Delight! Glutinous Rice Short Rib Stew Made with Seasonal Potatoes
This is my interpretation of a restaurant menu item I saw featured on a travel show. It’s a savory and delicious dish where the subtle flavor of beef short ribs mingles with tender, seasonal potatoes. The addition of glutinous rice flour makes it wonderfully chewy and rich.
Main Ingredients- Beef (short rib cut recommended) 150g
- Seasonal Potato 1
- Glutinous Rice Flour 30g
- Ginkgo Nuts (optional) 7
Marinade- Soy Sauce 5 Tbsp
- Sugar 1/3 Tbsp
- Scallions 1 bunch (finely chopped)
- Minced Garlic 3 cloves
- Ginger (minced or juice/powder) thumb-sized amount
- Plum Extract 1/3 Tbsp
- Oligosaccharide 1 Tbsp
- Black Pepper to taste
- Sesame Oil 1 Tbsp
- Soy Sauce 5 Tbsp
- Sugar 1/3 Tbsp
- Scallions 1 bunch (finely chopped)
- Minced Garlic 3 cloves
- Ginger (minced or juice/powder) thumb-sized amount
- Plum Extract 1/3 Tbsp
- Oligosaccharide 1 Tbsp
- Black Pepper to taste
- Sesame Oil 1 Tbsp
Cooking Instructions
Step 1
First, rinse the glutinous rice and soak it for about 30 minutes. Drain the soaked rice and set aside. Finely chop the scallions and mince the garlic.
Step 2
Peel and finely mince the ginger. If you don’t like the texture of minced ginger, using ginger juice or powder in a small amount is also a good option.
Step 3
Place the chopped scallions, minced garlic, and minced ginger into a large bowl.
Step 4
Add 5 tablespoons of soy sauce to the marinade ingredients. You can adjust the amount of soy sauce, which is the base of the flavor, to your liking.
Step 5
Add 1/3 tablespoon of sugar, 1 tablespoon of oligosaccharide, and 1/3 tablespoon of plum extract to add sweetness and depth. Plum extract also helps to remove any gamey smell from the meat.
Step 6
Add a pinch of black pepper to enhance the aroma. Be careful not to add too much.
Step 7
Finally, drizzle in 1 tablespoon of sesame oil for a nutty fragrance. Give everything a final stir to combine the marinade well.
Step 8
Add the beef to the prepared marinade and mix well by hand. Let it marinate for at least 15 minutes. Marinating for a sufficient amount of time allows the flavors to deeply penetrate the meat, making it more delicious.
Step 9
Wash the potato thoroughly (or peel it) and slice it into uniform pieces about 1cm thick. Slicing them too thinly might cause them to break down, so aim for a moderate thickness.
Step 10
Heat a pan and add the marinated beef. Sear it until the surface is golden brown. Cooking it only on the outside, rather than cooking it through, will help prevent the juices from escaping when you steam it later.
Step 11
Line the bottom of a steaming dish with the sliced potatoes. Sprinkle the soaked glutinous rice flour evenly over the potatoes. The glutinous rice flour will add moisture and a chewy texture between the potatoes and the meat.
Step 12
Arrange the seared short ribs on top of the glutinous rice flour. Make sure to leave some space between the pieces so they don’t clump together.
Step 13
Sprinkle the remaining glutinous rice flour and ginkgo nuts (if using) evenly over the short ribs.
Step 14
Fill a steamer with water and bring it to a boil. Once boiling, place the prepared dish inside and steam for about 20-25 minutes. It’s ready when the potatoes and glutinous rice are tender and the meat has absorbed the flavors. Add more water if it runs low during steaming. Enjoy your delicious meal!
