| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Beef, Oriental |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Beef short ribs, trimmed |
|
|
Of excess fat and cut |
|
|
Crosswise no more than 3/8 |
|
|
To 1/2" thick |
| 2/3 |
c |
Thinly sliced green onions |
| 1/2 |
c |
Soy sauce |
| 1/2 |
c |
Water |
| 1/4 |
c |
Oriental dark roasted |
|
|
Sesame oil |
| 2 1/2 |
tb |
Packed brown sugar |
| 1 1/2 |
tb |
Toasted sesame seeds, |
|
|
Crushed |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Grated fresh ginger root |
| 1/2 |
ts |
Ground red pepper |
| 1/8 |
ts |
Freshly ground Szechuan |
|
|
Peppercorns |
|
|
Fresh red chili peppers |
|
|
Green onions |
|
|
Radish Roses |
INSTRUCTIONS
Combine sliced green onions,soy sauce,water,sesame oil,brown sugar,sesame
seeds,garlic,ginger,red pepper and Szechuan peppercorns.Place ribs and
marinade in plastic bag or utility dish, turning to coat.Close bag securely
or cover dish;marinate in refrigerator 4 to 6 hours,turning
occasionally.Remove ribs from marinade;reserve marinade.Place ribs on grid
over medium coals. Broil 5 to 6 minutes.Turn ribs over;brush or spoon on
marinade 1 time.Cover;continue cooking 5 to 6 minutes or until desired
degree of doneness.Place ribs on platter;garnish with chili peppers,green
onions and radish roses.Makes 6 servings.
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