icon-button

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

More Recipes

background image
Add to Favorite

Mini Fruit Cakes

background image
Add to Favorite

Lemon & Passionfruit Gateau

background image
Add to Favorite

Risotto Croquettes

background image
Add to Favorite

Caramelised Onion & Rosemary Foccacia

background image
Add to Favorite

Goats Curd Beignet

background image
Add to Favorite

Brewers Breakfast Burger

background image
Add to Favorite

Murgh Makhani

background image
Add to Favorite

Devilled Meatballs

background image
Add to Favorite

Baghdad Eggs

background image
Add to Favorite

Avocado, Feta & Poached Egg on Sourdough