Serves 6
- 4 lb boneless beef short ribs (trim excess fat, cut cross-wise, ⅜-½ inch thick)
- 3-5 green onions (scallions) in ice water
- ½ cup soy sauce
- ½ cup water
- 1 tbsp dark sesame oil
- 2½ tbsp packed brown sugar
- 1½ tbsp tahini paste
- 1 tbsp chopped garlic
- 1 tbsp fresh grated ginger
- ⅛ tsp ground Szechwan peppercorns, lightly toasted
For Mango Coleslaw - Use Below Measurements or To Taste - Yields 6-8 servings
- 2 tbsp Thai fish sauce (Nam Pla)
- 4 tbsp rice wine vinegar
- 2 tsp sugar
- 2 tsp chili flakes
- 8 oz shredded green cabbage
- 1 mango, cut into julienne strips
- 4 spring onions, finely sliced
- 12 mint leaves, shredded
- 12 Thai basil leaves, shredded
- salt & freshly ground black pepper













































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