Japanese · Dinner
Grilled Short Rib (Keto)
Boneless beef short rib is marinated in soy sauce, mirin, sesame oil, and ginger, then grilled hot and fast over charcoal-style heat until charred at the edges and rested before slicing. Served over sesame-dressed cauliflower rice with scallion and gochugaru, this version drops sugar and starch to stay keto-friendly.
$8
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
536Calories
38.4gProtein
37.9gFat
11.8gCarbs
5.6gSugar
3.1gFiber
1489mgSodium
150mgChol
14.1gSat Fat
720mgPotassium
75mgCalcium
3.8mgIron
2.9mcgVitamin B12
32mgVitamin C
low-carb
gluten-free-adaptable
protein-rich
keto
Instructions
1
Prep
Pat the short rib dry and lay it flat. Score any thick sections lightly with a knife so marinade penetrates evenly.
2
Marinate
Whisk soy sauce, mirin, 1 tsp sesame oil, fresh ginger, and garlic. Coat the short rib and let sit at room temperature for 30 minutes.
3
Sear
Heat a grill pan to high. Lay the short rib on hot grates and cook 2 to 3 minutes per side until deep char lines form and edges crisp.
4
Rest
Transfer the short rib to a plate and let it rest 5 minutes so juices redistribute before slicing against the grain.
5
Saute
Warm the remaining 1 tsp sesame oil in a small skillet over medium heat. Saute cauliflower rice for 3 minutes until tender and lightly golden.
6
Plate
Mound the cauliflower rice on a plate. Fan the sliced short rib over top and finish with sliced scallion, sesame seeds, and gochugaru.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless beef short rib
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 4 tsp4 tsp sesame oil
- 2 tsp2 tsp fresh ginger
- 2 clove2 clove garlic
- 7 oz200g cauliflower rice
- 22 scallion
- 1 tsp1 tsp toasted sesame seeds
- 1/2 tsp1/2 tsp gochugaru
- 1 tsp1 tsp erythritol
