Ingredients:
- 2 lbs (900g) beef short ribs (flanken style, thinly sliced across the bone)
Marinade:
- 1/4 cup soy sauce (or coconut aminos for a lower carb option)
- 1/4 cup sesame oil
- 1/4 cup water
- 3 tbsp erythritol (or your preferred keto sweetener)
- 2 tbsp rice vinegar (or apple cider vinegar for a lower-carb option)
- 1 tbsp fish sauce (optional, for an extra umami kick)
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1/4 cup green onions, finely chopped
- 1 tsp black pepper
- 1 tsp sesame seeds (optional, for garnish)
- 1 tsp red pepper flakes (optional, for some heat)
Instructions:
- Prepare the Marinade:
- In a large bowl, combine soy sauce, sesame oil, water, erythritol, rice vinegar, and fish sauce (if using).
- Add the minced garlic, grated ginger, chopped green onions, and black pepper. Mix well to combine all ingredients.
- Marinate the Ribs:
- Place the short ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, making sure all pieces are well coated.
- Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight, to let the flavors penetrate the meat.
- Cook the Ribs:
- Preheat your grill to medium-high heat (you can also use a grill pan or broiler if a grill isn’t available).
- Remove the ribs from the marinade, allowing any excess to drip off.
- Grill the ribs for about 3-4 minutes per side, or until they develop a nice char and are cooked to your desired level of doneness.
- Serve:
- Once cooked, remove the ribs from the grill and let them rest for a few minutes.
- Sprinkle with sesame seeds and additional green onions for garnish if desired.
- Serve hot, perhaps with a side of kimchi or a fresh cucumber salad for a complete keto meal.
