How to make it

1. Pan‑fry beef till medium well, set aside.

2. Stir‑fry side ingredients. Add the beef short ribs to stir‑fry.

3. Add crystal sugar, water (cover all ingredients) and the spice pack, braise for 35–40 mins.

1. Heat pan with a little oil over medium-high heat. Pan-fry both sides of the beef ribs until 70% cooked (about 2–3 minutes per side), then remove and set aside.

2. In the same pan, stir-fry onion chunks until softened and sweet aroma comes out. Add the seared beef ribs and stir-fry evenly.

3. Add 1 rock sugar, the spice packet, and about 600ml water. Bring to a boil over high heat, then reduce to low heat, cover and simmer for 40 minutes until the beef ribs are tender and flavorful. (Tip: Check water level midway; add a little hot water if too dry.)

4. In the last 5–10 minutes, increase to high heat to reduce the sauce until thick and coating the beef ribs. Add 2/3 pack of Sauce for Teriyaki Chicken (adjust amount to taste).

5. Taste before serving and drizzle a little more sauce if desired. Ready to serve!