Ingredients

Method

• 800 g beef short ribs
• 1 T sunflower oil
• ½ cup oyster sauce
• ½ cup sriracha hot chilli sauce
• ½ cup black-bean sauce
• For the peanut dipping sauce, combine
• ½ cup peanut butter
• 1/3 cup peanuts, toasted
• 1/3 cup coconut milk
• 2 T sweet soya sauce
• For the carrot-and-spring onion salad
• 2 large carrots, cut into thin strips
• 4 spring onions, cut into thin strips
• 1 red chilli chopped
• Juice of ½ lime

Method

Ingredients

Preheat the oven to 120°C. Rub the short ribs with oil. In a bowl, combine the oyster, chilli and black-bean sauces and brush onto the short ribs until thickly coated.

Place in an oven dish and roast for 2 hours, turning occasionally, until sticky and glossy.

To make the carrot-and-spring onion salad:Run the blade of a vegetable peeler down the sides of the carrots to form long, thin ribbons. Toss with the spring onion and red chilli and add a squeeze of lime juice to finish off.

Serve with a bowl of the peanut dipping sauce and the carrot-and-spring onion salad on the side.

Discover more Asian-inspired recipes here.