Hokkien Mee Braised Beef Short Ribs with Garlic Greens

Hokkien Mee Braised Beef Short Ribs with Garlic Greens

Intro

Beef short ribs benefit from a slow braise that softens the meat while allowing the sauce to concentrate. This version keeps the liquid tight, using Hokkien Mee sauce for savory depth and gentle sweetness, then finishes with garlicky greens so the richness has something fresh and structured to lean against.

 

Ingredients

For the beef:

  • 1 1/2 lb beef short ribs (flanken or English cut)
  • 1 tsp neutral oil

For the braising base:

  • 3 tbsp Hokkien Mee sauce
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • 1 1/2 cups water or light stock
  • 4 cloves garlic, smashed
  • 1-inch piece ginger, sliced

For the greens:

  • 1 bunch gai lan or broccolini, cut into bite-size lengths
  • 1 tsp neutral oil

To finish:

  • Sliced scallions
  • White pepper


Instructions

  1. Place the short ribs in a heavy pot over medium heat with the oil. Cook for 6 to 8 minutes, turning occasionally, until the exterior is well-browned and some fat begins to render. This step builds depth before the braise.
  2. Stir together the Hokkien Mee sauce, soy sauce, brown sugar, and water or stock. Add the garlic and ginger to the pot, then pour in the liquid. Bring to a simmer, cover partially, and cook over low heat for 1 1/2 to 2 hours, turning once or twice, until the beef is tender and yielding but still holds together.
  3. Uncover and simmer another 15 to 20 minutes so the liquid reduces to a glossy, concentrated sauce that coats the meat. The finished texture should feel lacquered, not loose or watery.
  4. In a separate skillet, heat the oil over medium-high heat and cook the greens for 2 to 3 minutes until just wilted and glossy, with slight charring at the edges. Season lightly.
  5. Serve the short ribs over or alongside the greens and finish with scallions and white pepper. The richness of the beef should be balanced by the freshness and slight bitterness of the greens.

Why This Works

Beef short ribs respond well to a slow, controlled braise, allowing connective tissue to break down while the sauce reduces into a concentrated glaze. Keeping the liquid tight preserves intensity, while garlicky greens add contrast so the dish doesn’t feel heavy.

Back to blog