材料
急凍牛仔骨1磅
洋葱半個
粉絲2包
薑片5片
葱1棵
紅尖椒半條
蒜頭(磨茸)整顆
水適量
黑椒適量
鹽適量
芫荽(裝飾)適量

調味料：
蠔油1.5湯匙
老抽1茶匙
麻油半湯匙
糖1茶匙

做法：
1)
粉絲浸軟。
2)
薑去皮切片、洋葱去皮切塊、葱切段、紅尖椒切幼條。蒜頭去皮，剁成蒜茸，加少許食油拌勻，以防變色。
3)
牛仔骨解凍後，洗浄抹乾水，以黑椒及鹽調味。下油，油滾，放入牛仔骨，煎至金黃色，盛起。
4)
下少許油，油滾起煙，轉小火，爆香蒜茸，轉中火，加薑片、紅椒絲炒香，加入洋葱炒至軟身，放葱段及粉絲略為炒勻，加適量的水，把粉絲煮至軟身。
5)
收乾水分後，加入調味料的所有材料炒勻。
6)
放入已煎好的牛仔骨，上碟芫荽裝飾，即成。

Beef Short Ribs Pot with Vermicelli
Ingredients
600g beef short ribs
1/2 onion
2 packs of vermicelli
5 sliced ginger
1 spring onion
1/2 red chili
1 (minced) garlic
Water
black pepper
salt
coriander

Seasonings
tbsp oyster sauce
1 tsp dark soy sauce
1/2 tbsp sesame oil
1 tsp sugar

Steps:
1)
Soak vermicelli in water until soften.
2)
Peel and slice the ginger and onion. Shred the red chili. Peel the garlic and mince. Add cooking oil into the minced garlic and mix well.
3)
Defrost the beef short ribs. Season with black pepper and salt. Heat oil to boil. Add the beef short ribs to pan fry until golden on the edges. Dish up.
4)
Heat oil to boil. Stir fry minced garlic, ginger slices and shredded chili. Add onion and cook until soften. Add the spring onion and vermicelli, stir fry. Add little water and cook the vermicelli till soften.
5)
Add in the seasoning ingredients until the sauce is dried up.
6)
Place the cooked beef short ribs on top. Garnish with coriander. Ready to serve.