Pepper Steamed Beef Rib
While perusing an online menu for a Chinese restaurant in Montreal, I saw a picture of a steamed Dim Sum dish they called ‘Veal Chop with Black Pepper’ that looked rather interesting. I ended up not visiting that particular restaurant but I thought it would be nice to try making at home. Unfortunately, Veal of any sort, let alone chops, was not available, and I ended up doing the best I could with Beef Ribs instead. The result was very nice.
Here are the Beef Ribs I am using. As called for in the Recipe Card below, these Ribs are cut ‘Flanken-style’, meaning they are thin cuts spanning several ribs in cross-section. This cut is very popular in Korean Barbecue Restaurants. In truth, I would probably have purchased some that were a bit thinner, but that was not possible and, in the end, these ones worked very nicely.
First, cut the ribs into short sections and sprinkle with the garlic salt and pepper, rubbing the seasonings well into the flesh. Toss the ribs with the vinegar in a bowl and set aside for one hour. Aside from lending a nice tang to the finished dish, I am using the vinegar to help cut any excessive fatty taste.
Now, pour away any excess liquid from the ribs and mix them with the flour, massaging as much as possible into the meat. Then, toss in the scallion sections, allowing them to get coated with some of the flour as well.
Lay a bed of the celery sticks in each of two steamer dishes and then, after shaking of any excess flour, arrange the ribs and scallions on top.
Sprinkle each serving with half of the soy sauce and water and then steam for 25 to 30 minutes, or until the ribs are nicely tender. Serve immediately with a dipping Sauce of choice.
Your Recipe Card:
Pepper Steamed Beef Rib
- ¾ lb. Flanken-cut Beef Ribs
- 1 large Scallion green part only, cut in 2” lengths;
- 1 medium Celery stalk trimmed and cut into matchsticks;
- 1 tsp. Garlic salt;
- 1 tsp. ground Black Pepper;
- 1 tbsp. Vinegar;
- 1 ½ tbsp. plain Flour;
- 2 tsp. Soy sauce;
- 2 tbsp. Water.
- Cut the Ribs into sections, toss with the Garlic Salt and Pepper, followed by the Vinegar and marinate for at least one hour.
- Pour away any liquid from the Ribs and toss them well with the flour, then add the Scallions.
- Lay beds of Celery sticks in steaming dishes, the shake off excess Flour from the Ribs and lay them over the Celery.
- Mix together the Soy Sauce and Water and sprinkle over the Ribs.
- Steam the Ribs for 25 – 30 minutes until tender, then serve hot with a dipping sauce of choice.