Yield: 12 servings
Measure | Ingredient |
---|---|
¼ cup | Green onion; thinly sliced |
½ cup | Soy sauce |
½ cup | Water |
¼ cup | Oriental sesame oil |
2½ tablespoon | Brown sugar; firmly packed |
1½ tablespoon | Garlic; minced |
1½ tablespoon | Toasted sesame seeds; crushed |
1 tablespoon | Fresh ginger root; grated |
½ teaspoon | Ground red pepper |
¾ \N | Szechuan peppercorns; freshly |
\N \N | Ground or ground pepper |
4 pounds | Beef short ribs; cut ribs into pieces no more than 3/8\" to 1/2\" thick |
MARY WILSON BWVB02B
In small bowl combine green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper, and peppercorns.
Place short ribs in large heavy-duty plastic bags; and sauce mixture and close bag securely. Marinate in refrigerator 4-6 hours or overnight, turning occasionally. Remove ribs from marinade; reserve marinade.
Grill: Prepare grill according to manufacturer's instructions. Place ribs on grid over medium coals and cook 5 to 6 minutes. Turn ribs over; brush with reserved marinade. Close grill hood and continue cooking 5 to 6 minutes.
Oven: Heat broiler. Place ribs on cold broiling pan rack. Broil 5-6 inches from heat source about 15 minutes. Turn and brush with reserved marinade.
Continue broiling 8 to 11 minutes until done. Yields 12 servings.
Nutrition per serving: 424 cal; 17 g pro; 37 g fat; 5 g carb; 726 mg sod; 71 mg chol. Source: PARENTS magazine, July l993 issue.