Lettuce-wrapped Korean short ribs

Nutrition Information

Amount Per Serving
Calories 650
Calories from Fat 351
% Daily Value*
Total Fat 39g
60%
Saturated Fat 10g
50%
Cholesterol 100mg
33%
Sodium 1900mg
79%
Total Carbohydrate 26g
8%
Dietary Fiber 1g
4%
Protein 34g
Vitamin A: 60%, Vitamin C: 20%, Calcium: 6%, Iron: 25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

Prep time: 10 minutes, plus marinating
Cook time: 4 minutes
Servings: 4, about 6 ounces (pre-cooked) per portion

  • 3 tablespoons packed dark brown sugar, divided
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 pounds thinly sliced, boneless beef short ribs
  • 1 cup Holland House Marsala Cooking Wine
  • 6 tablespoons toasted sesame oil
  • 1/4 cup roasted garlic paste
  • 2 tablespoons soy sauce
  • 1/2 cup chopped green onions, divided
  • 1 teaspoon cornstarch
  • 1 head fresh romaine lettuce, separated into large leaves
  • 1/2 cup sliced fresh red radishes
  • 1/2 cup shredded fresh carrots
  • dipping sauce

Directions

In small bowl, combine 2 tablespoons brown sugar, salt, black pepper and red pepper flakes. Sprinkle evenly over short rib slices, gently rubbing into both sides. Place in re-sealable plastic bag.

In bowl, whisk cooking wine, sesame oil, garlic paste, soy sauce and remaining brown sugar. Pour half of mixture into bag with meat and add 1/4 cup green onions. To marinate, refrigerate at least 1 hour, or up to 12 hours.

In small saucepan, whisk remaining wine mixture and cornstarch until smooth. Bring to simmer over medium heat, whisking constantly. Cook 1 minute, or until thickened, stirring constantly. Set aside until cool. Stir in 2 tablespoons green onions.

Heat grill to medium-high.

Remove ribs from marinade, allowing excess to drip off. Discard marinade. Grill 1-2 minutes on each side, or until golden brown and cooked through.

Cut ribs into 1-inch pieces. Serve with remaining green onions, lettuce, radishes, carrots and warm dipping sauce.

Tip: In place of garlic paste, 2 tablespoons minced garlic can be substituted.

SOURCE:
Holland House