“For my family, this is a traditional meal that we always share together – not forgetting all the delicious trimmings! And because Australian’s are turning more towards Asian cooking because it’s healthy and easy to make, this dish that can be added to the ‘family favourites’ of any Australian dinner table.” James Lai, Redbean Kitchen (Hawthorn)

Recipe courtesy of James Lai for Centro Box Hill.


  • 500g beef short ribs

  • 1 piece of onion

  • 1 piece of tomato

  • 1 teaspoon chopped garlic

  • Marinade

  • ½ teaspoon of cooking soda

  • ½ teaspoon of sugar

  • 1 tablespoon of water

  • 1 tablespoon of cornflour

  • 1 tablespoon of light soy sauce

  • A little sesame oil

  • Sauce

  • 2 tablespoons water

  • 3 tablespoons red vinegar

  • 3 tablespoons tomato sauce

  • 1 ½ tablespoons sugar

  • ¼ teaspoon salt

  • ¼ teaspoon cornflour


  • 1.

    Cut beef short ribs into pieces and tenderise.

  • 2.

    Mix with marinade and sit for ½ hour.

  • 3.

    Heat oil in frypan and fry beef short ribs on both sides until nearly cooked. Remove to drain.

  • 4.

    Heat oil then cook onion, chopped garlic and tomato, then return the beef short ribs to the pan, add the sauce and cook until the sauce has reduced.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 564kj
  • Fat Total 48g
  • Saturated Fat 20g
  • Protein 19g
  • Carbohydrate 11g
  • Sugar 6g
  • Sodium 548mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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