NUTRITION

SERVINGS

INGREDIENTS

8 oz beef short ribs

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp sesame oil

2 tbsp asian pear

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp black pepper

1 cup cauliflower rice

1 cup baby bok choy

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, sesame oil, grated Asian pear, minced garlic, grated ginger, and black pepper to create the marinade.

• 2

  Place the flanken-style beef short ribs in a shallow dish or resealable bag and pour the marinade over them, ensuring they are well coated. Marinate for at least 30 minutes.

• 3

  Heat a large cast-iron skillet or grill pan over medium-high heat.

• 4

  Remove the ribs from the marinade and sear for 3 to 4 minutes per side until the edges are caramelized and the meat is cooked through.

• 5

  While the beef rests, add the cauliflower rice and baby bok choy to the same skillet, sautéing for 3 to 5 minutes until the bok choy is tender-crisp.

• 6

  Serve the short ribs over the cauliflower rice and bok choy, garnished with sesame seeds and thinly sliced green onions.