It was an amazing day at the grocery store today when everything we love was on sale. This week is going to be fun. Tonight was a rare 75 degree day in April so we took full advantage and did as much as we could outside. I have never grilled short ribs but the store had the Asian style flaken cut (on sale) so we are game. We did a little marinade and paired it with some cauliflower fried “rice.” I finally figure out the difference between my family and me with regard to eating. I like big flavor and my family is super texture sensitive. These don’t work well with the cuts of meat that I have recently been buying. So, tonight may be a turning point to try to meld the two perspectives.
We made a nice Korean inspired marinade with:
- 4ish lb. of flaken cut beef short ribs
- 1/4 C soy sauce
- 1/4 C mirin
- 1/4 C rice vinegar
- 1/4 C brown sugar
- 1 head garlic finely minced
- sweet soy sauce
- garlic powder
- sesame oil
- gochujang
Mix all the marinade ingredients and add short ribs to a gallon ziploc for at least 4 hours. Preheat grill to medium high and cook about 3-5 minutes per side. Let rest for at least 15 minutes.
For the fried “rice”
- 1 head cauliflower, minced in food processor
- 2 glugs canola oil
- 1/4 C frozen peas
- 1/4 C frozen corn
- 1 carrot, grated
- 2 eggs
- 1/4 C sugar
- 2 Tbsp rice vinegar
- 1 Tbsp salt
Whisk together eggs, sugar, vinegar, and salt. Heat a frying pan super hot with canola oil. Add egg mixture and make a pseudo omelette. Remove from pan and slice. Add some more canola oil and the cauliflower. Let cook and get some color before touching. We let it cook about 5 minutes before touching and stir. Do it again 5 minutes later. Add the rest of the ingredients and saute 5 more minutes. Add sliced eggs and cook to blend. Season how you like with some soy sauce and sweet soy sauce.
Serve the fried “rice” with the short ribs and top with some thinly sliced green onions. Enjoy but keep an eye out for fat and bones.
Working Dad Cooks 