NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Beef short ribs (flanken cut)

2 tbsp Coconut aminos

0 tsp Toasted sesame oil

2 tbsp Asian pear

1 clove Garlic

0.5 tsp Ginger

1 tbsp Green onions

0.5 tsp Sesame seeds

0.25 tsp Black pepper

1.5 cup Cauliflower rice

PREPARATION

• 1

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

• 2

  Place the flanken-style short ribs in a shallow dish or resealable bag and pour the marinade over them, ensuring every piece is well-coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum tenderness.

• 3

  Preheat a grill or a heavy cast-iron grill pan over medium-high heat. Once hot, lightly coat with a touch of oil if necessary.

• 4

  Remove the ribs from the marinade and grill for 3-4 minutes per side until the meat is cooked through and the edges are beautifully caramelized and slightly charred.

• 5

  While the beef rests, sauté the cauliflower rice in a separate pan over medium heat with a splash of water or coconut aminos for 5 minutes until tender.

• 6

  Serve the grilled short ribs over the cauliflower rice, garnished with sliced green onions and toasted sesame seeds.