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Beef Short Rib Rice Bowls
Ingredients
- 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.