Korean · Dinner
Grilled Short Rib Lettuce Wraps (High-Protein)
Grilled beef short rib is sliced thin and nestled into cool lettuce cups with a soy-garlic-ginger glaze, topped with a jammy soft-boiled egg, edamame-sesame slaw, scallion, and crushed peanuts for crunch and richness.
$8
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.3gProtein
36.4gFat
21.8gCarbs
10.1gSugar
5.6gFiber
1720mgSodium
339mgChol
11.9gSat Fat
890mgPotassium
140mgCalcium
5.4mgIron
3.1mcgVitamin B12
10mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the beef short rib dry, lay in a shallow dish. Grate the garlic and ginger-fresh.
2
Marinate
Whisk soy sauce, brown sugar, garlic, ginger-fresh and sesame oil. Pour over beef and chill 30 minutes.
3
Boil
Cook egg in boiling water 6 minutes for jammy yolk, then ice-bath and peel.
4
Grill
Cook beef on hot cast-iron or grill over high heat, 90 seconds per side, until edges char and centre is pink.
5
Toss
Combine edamame, half the sesame seeds, half the scallion, gochujang and rice vinegar in a bowl.
6
Plate
Slice beef thinly against the grain. Divide among lettuce leaves with edamame slaw, top each with egg half, remaining scallion, sesame seeds and crushed peanut.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g beef short rib, boneless flanken-cut
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp brown sugar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 22 eggs
- 1/2 cup70g edamame, cooked and shelled
- 2 tbsp2 tbsp sesame seeds
- 22 scallion
- 2 tbsp2 tbsp peanut
- 88 large lettuce leaves (butter or romaine hearts)
- 2 tsp2 tsp gochujang
- 2 tsp2 tsp rice vinegar
