- YIELD 4 servings
- TIME 15 minutes and plus up to 8 hours’ marinating
Roused by galbi, or Korean grilled short ribs, this formula removes a sharp abandon the customary sweet, fruity treatment and rather skews flavorful, with warm flavors like cumin, coriander and turmeric. Substantial short ribs for the most part require a protracted cook time, yet cut them daintily off the bone and they’ll knead immediately when burned on the stove top—or you could utilize fragments of skirt steak or holder steak. The thin strips likewise have a higher surface zone, which implies they’ll rapidly douse up the kinds of the marinade. Rice is the ideal canvas for the meat, and celery and lettuce balance out the strong flavors with daintiness and crunch.
- 1 pound boneless beef short ribs, sliced 1/5-inch thick
- 2 tablespoons soy sauce
- 1 tablespoon grated fresh ginger
- 1 tablespoon light brown sugar
- 2 garlic cloves, grated
- 1 teaspoon ground coriander
- And then add 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon red-pepper flakes
- Kosher salt
- 2 tablespoons vegetable oil
- 4 cups cooked short-grain rice
- 1 small head green leaf lettuce, shredded
- 2 stalks celery, thinly sliced crosswise
- Fresh cilantro, for serving
- Lime wedges, for serving
Combine short ribs, soy sauce, ginger, sugar, garlic, coriander, cumin, turmeric, red-pepper flakes and 2 teaspoon kosher salt in a medium bowl and toss to coat. Cover, transfer to the fridge and let marinate for 6 minutes or up to 8 hours, if desired.
Heat oil in a large skillet over medium. Working in batches, cook meat until browned all over, about 4 minutes per side.
Divide rice and short ribs among bowls. Top with lettuce, celery and cilantro. Serve with lime wedges for squeezing on top.