Chef Frank Hsu, of Back Alley Woodfire BBQ and Grill in Toronto, is behind this Mongolian rib recipe. It's similar to traditional Korean short ribs (bulkogi), but spicier, thanks to cayenne pepper.
Buy Miami ribs (thinly sliced short ribs), or ask the butcher to cut larger ones down for you. Many Asian food stores sell the ribs already cut.
If you're not a fan of cayenne (it has a heat that stays with you), substitute 1 tablespoon Asian chili sauce.
Ingredients
3 pounds beef short ribs, about 3/8-inch thick.
Marinade
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
¼ cup brown sugar
½ cup soy sauce
2 teaspoons minced fresh garlic
½ teaspoon minced fresh ginger
3 tablespoons chopped green onion
3 tablespoons Chinese Shao Hsing wine or dry sherry
¼ cup water
2 tablespoons sesame oil
garnish
2 tablespoons sesame seeds
2 tablespoons chopped fresh coriander
Method
Mix marinade ingredients together thoroughly.
Combine marinade and beef ribs in a shallow pan, mixing thoroughly with your hands. Transfer to a plastic bag. Refrigerate overnight for at least 12 hours (24 hours is best). Massage the plastic bag occasionally to help the marinade penetrate.
Grill beef ribs over medium heat for about 2 minutes a side until rare to medium rare. Don't overcook, as the ribs will toughen.
Lay rib strips on serving tray (cut between bones with scissors for easier eating or to serve as finger food). Garnish with sesame seeds and fresh coriander.
Lucy Waverman