Asian marinated short ribs with a peanut dip

Name: Mango-and-chilli margarita
Prep time: 10 min
Cook time: PTM
Total time: 10 min
Yield: 4 servings
Cuisine: Beverages
Ingredients: green or red chillies 2,tequila ½ cup plus 2 T,lime juice ½cup plus 2 T,Grand Marnier liqueur ¼cup,mango, juiced 1,coarse salt ,lime wedges, for serving

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 hours

Ingredients

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

Method

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.

Discover more Asian-inspired recipes here.

This is a test recipe

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