Yakiniku-Style Grilled Beef Short Rib with Dipping Sauce
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Ingredients
- 600 g beef short ribs, flanken-cut
- 4 spring onions, finely sliced
- 4 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 721 kcal
- Protein
- 29.5 g
- Carbohydrate
- 66.4 g
- of which sugars
- 5.2 g
- Fat
- 36.7 g
- of which saturates
- 14.3 g
- Fibre
- 1.8 g
- Salt
- 2.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Cut the short rib meat into thin strips, trimming off any very thick fat.
- 3
Mix the soy sauce, mirin and sesame oil in a bowl, then toss the beef in half of it and leave to marinate for 10 minutes.
- 4
Heat a griddle pan or large frying pan until very hot and cook the beef in batches for 2-3 minutes, turning once, until well browned on the outside and no pink remains inside.
- 5
Scatter with the toasted sesame seeds and spring onions.
- 6
Serve with the rice and the remaining sauce for dipping.
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