4 Serves
95 Mins
In a large mixing bowl, combine soy sauce, brown sugar, grated Asian pear, minced garlic, and sesame oil to create the marinade.
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Vitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
47 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
421 mg / 1,250 mgPotassium
723 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
17 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
1 g / 28 gSugar
20 g / 50 gSaturated Fat
11 g / 20 gCholesterol
169 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Add the beef short ribs to the bowl, ensuring they are thoroughly coated in the marinade, and refrigerate for at least one hour.
Heat a cast iron skillet over medium-high heat with a small amount of cooking oil.
Sear the marinated beef short ribs in the hot skillet for 3-5 minutes per side until caramelized and cooked through, then season lightly with salt and pepper.
25
g95
g20
g
Yemeni
