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Sticky Beef Short Ribs

By Barker's

Ingredients

  • 1 sheet boneless beef short ribs
  • 350 ml Beef stock
  • 149 ml Barker’s Professional Fiery Wing Hot & Spicy Sauce
  • quantity water-soaked bamboo skewers or metal skewers
  • extra Barker’s Professional Fiery Wing Hot & Spicy Sauce
  • 1 cup puffed amaranth

Method

  1. Coat the prawns in vegetable oil.
  2. Heat a non-stick pan over high heat, add the prawns and sauté for 1 minute.
  3. Immediately add the bok choy and peanuts and toss for 30 seconds. Then splash over the Barker’s Professional Fiery Wing Hot & Spicy Sauce, cooking for a further 2 minutes until the sauce starts to thicken to a syrup consistency.
  4. Spoon into a warm serving dish and serve with the rice

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