Asian Beef Braise with Vegetable Stir Fry

asian braised short ribs with stir fry

Asian Beef Braise with Vegetable Stir Fry

Asian vegetable stir fry with braised beef ribsFor this braise I use grass fed beef short ribs from our local CMO farm!
This beef is so flavorful but more importantly just full of natural CLA, the healthy fat needed for weight management and immune system health! The Asian marinade works double duty as the flavorful base for the braise; the vegetable stir fry with organic baby bokchoy, shiitake mushrooms, leeks and more lightens this slow cooked braise with crispness and bright flavor! Serve with light Thai noodles and pair with a dry Riesling! This is a winner!!

3 lbs grass fed beef short ribs

For the marinade:
1/2 cup tamari soy sauce
2 Tablespoons Chinese five spice
Pinch of Aleppo pepper flakes
2 Tablespoons toasted sesame oil
3 Tablespoons rice vinegar
1 Tablespoon red Thai chili paste
1 Tablespoon oyster sauce
1 Tablespoon fish sauce
2 Tablespoons dried lemon grass
1/4 cup sliced fresh ginger
6 cloves sliced fresh garlic

1 can coconut milk
1&1/2 cups water

Season beef with all of the above ingredients except the coconut milk and
water; place in a large resealable container and marinate in refrigerator

Remove meat from marinade and brown in a medium hot skillet with a bit of
grape seed oil.

In a separate braiser add reserved marinade, the coconut milk and 1 cup of
Add the browned beef ribs to the braiser and add 1/2 cup water if needed.
Place in a preheated 325 degree oven and cook for 2 hours until beef ribs
are tender and falling from the bones.
Remove from oven and let ribs rest in the broth.

Meanwhile assemble the stir fry:
1large leek, sliced
3 carrots, sliced
1 daikon radish , sliced
3 baby bokchoy, quartered
10-12 shiitake mushrooms
1 red bell pepper, cut into strips
3 Tablespoons grape seed oil

Heat the oil in large skillet or wok, add the vegetables and stir fry until they
are just barely cooked, still crisp and bright!

Cook a package of wide Thai rice noodles, drain and place in a large
serving bowl.
Add the stir fry to the meat and broth and pour mixture over the noodles.
Garnish with plenty of cilantro sprigs.
Serve immediately with extra cilantro.

A dry Riesling wine would be perfect with this dish

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