1 lb boneless beef short ribs, sliced 1/4 inch thick
2 Tbsp soy sauce
1 Tbsp grated fresh ginger
2 garlic cloves, grated
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp red pepper flakes
Kosher salt
2 Tbsp 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
Instructions
Combine short ribs, soy sauce, ginger, garlic, coriander, cumin, turmeric, red-pepper flakes and 1 teaspoon kosher salt in a medium bowl and toss to coat. Cover, transfer to the fridge and let marinate for 5 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 3 minutes per side.
Divide rice and short ribs among bowls. Top with lettuce, celery and cilantro. Serve with lime wedges for squeezing on top.
