Korean · Dinner
Grilled Marinated Beef Ribs (GLP-1)
Korean-style grilled beef short ribs, marinated in soy, pear, garlic and sesame, char-grilled and served over warm black beans with daikon and scallion salad. Portions are trimmed for lighter eating with bean-based sides boosting fiber, keeping this a protein-forward, easy-to-digest plate.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
383Calories
35.3gProtein
13gFat
24.1gCarbs
5.9gSugar
6.8gFiber
1487mgSodium
98mgChol
5.1gSat Fat
689mgPotassium
87mgCalcium
4.1mgIron
2.1mcgVitamin B12
10mgVitamin C
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Trim visible fat from the beef short ribs, pat dry, and finely chop the garlic, ginger, and scallion; grate the pear.
2
Marinate
Whisk soy sauce, grated pear, chopped garlic, sesame oil, ginger, and black pepper; coat ribs, cover, refrigerate 2 hours.
3
Julienne
Slice the daikon into thin matchsticks and toss with scallion and rice vinegar in a bowl.
4
Grill
Heat a grill pan to high, cook ribs 3 to 4 minutes per side until deeply charred with internal centre just pink (63°C).
5
Plate
Warm black beans over medium heat for 2 minutes, arrange ribs over beans, top with daikon salad, scatter sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g bone-in beef short ribs, trimmed of excess fat
- 6 tbsp6 tbsp soy sauce
- 1/2 cup120ml asian pear or apple
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp ginger-fresh
- 1 tsp1 tsp black pepper
- 1 cup170g cooked black beans
- 2/3 cup70g daikon
- 1/2 cup30g scallion
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame seeds
