- 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
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.