Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine the thinly sliced 1.5 pounds of boneless beef short ribs with 0.25 cup Worcestershire sauce, 2 tablespoons apple cider vinegar, 1 tablespoon packed brown sugar, 1 teaspoon smoked paprika, 0.5 teaspoon black pepper, and 0.25 teaspoon cayenne pepper if using, then marinate for at least 30 minutes.

2. 2

   Peel and dice 2 pounds of russet potatoes into 0.5-inch cubes, then boil them in salted water for 5-7 minutes until slightly tender but still firm, and drain well.

3. 3

   Heat 1 tablespoon of canola oil in a large skillet or wok over medium-high heat, then add the marinated short ribs and stir-fry for 5-7 minutes until browned and cooked through, and remove them from the pan.

4. 4

   Add the remaining 1 tablespoon of canola oil to the same pan, then add the thinly sliced 1 large yellow onion and 2 sliced bell peppers and stir-fry for 3-5 minutes until they begin to soften.

5. 5

   Stir in 4 cloves of minced garlic and the pre-boiled 2 pounds of diced potatoes to the pan, and continue to stir-fry for 7-10 minutes, tossing frequently, until the potatoes are golden brown and slightly crispy.

6. 6

   Return the cooked short ribs to the pan with the vegetables, add 0.5 cup of BBQ sauce, and stir everything together to combine and heat through for 2-3 minutes.

7. 7

   Season the American Short Rib Hash Stir-fry with salt to taste, then transfer it to serving plates and garnish with 0.25 cup of fresh chopped parsley before serving.