Boneless Spare Ribs & Pepper Steak W. Onion Recipe

Marinate pork

Pat the pork pieces dry with paper towel. In a bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1/2 tsp salt and 1/4 tsp white pepper. Add the pork, toss to coat thoroughly, and let marinate 15–20 minutes at room temperature.

Coat pork

After marinating, sprinkle 3 tbs cornstarch over the pork and toss until each piece is evenly coated and slightly tacky. Let sit 5 minutes so the coating adheres.

Fry pork

Heat 1/2 cup vegetable oil in a heavy skillet or wok over medium-high heat until shimmering (about 350°F if using a thermometer). Add pork in a single layer (fry in batches if needed) and fry until golden brown and cooked through, about 3–4 minutes per side depending on piece size. Use tongs to turn. Transfer cooked pieces to a paper towel–lined plate to drain and keep warm.

Prepare and velvet beef

Thinly slice the steak against the grain. In a bowl combine 1 tbs light soy sauce, 1 tbs oyster sauce, 1/2 tsp sesame oil, and 1 tbs cornstarch. Add the sliced beef, mix to coat, and let rest 10 minutes. This velveting will give the beef a tender texture.

Make sauce

In a small bowl whisk together 1/4 cup chicken stock (or water), 1 tsp cornstarch, 1/2 tsp sugar, 1/4 tsp salt, 1 tbs oyster sauce (already used in marinade), and 1/2 tsp freshly ground black pepper. Set aside.

Stir-fry aromatics and vegetables

Heat a clean wok or large skillet over high heat until hot. Add 2 tbs vegetable oil and swirl. Add minced garlic and minced ginger and stir-fry 10–15 seconds until fragrant but not browned. Add sliced onion and bell pepper and stir-fry 1.5–2 minutes until vegetables are crisp-tender and edges begin to brown. Push vegetables to the side of the wok.

Cook beef

Add the marinated beef to the center of the hot wok in a single layer and let sear undisturbed 20–30 seconds to get color, then stir-fry for another 1–1.5 minutes until mostly cooked but still tender. Combine with the vegetables.

Finish with sauce

Give the reserved sauce a quick stir and pour into the wok. Stir constantly for 30–45 seconds as the sauce thickens and becomes glossy, coating beef and vegetables. Taste and adjust seasoning with additional salt or soy sauce if needed.

Combine with spare ribs

Return the fried boneless spare ribs to the wok, gently tossing to coat them with the pepper-steak sauce and mix with the beef and vegetables. Warm everything together for 30–60 seconds so flavors meld and pork reheats. The cornstarch coatings will absorb some sauce and become glossy.

Divide steamed rice among plates, spoon the combined Boneless Spare Ribs & Pepper Steak with Onion over the rice, garnish with sliced scallions if using, and serve immediately.