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By: Tiffany D.
| Description: | ||
| Time: | 11 min (5 min to prepare, 6 min to cook) | |
| Meal type: | Appetizer | |
| Ethnicity: | Korean | |
| Number of Servings: | 6 | |
| Ingredients: | ||
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1/2 cup Low-sodium soy sauce 1/3 cup packed light-brown sugar 2 tbsp sesame oil 2 tbsp rice vinegar 2 tbsp minced fresh ginger 4 clove garlic, crushed 1/2 tsp red pepper flakes 5 pound beef short ribs 3 tbsp cornstarch 1 1/2 cup shredded carrots 3 medium scallions, trimmed and thinly sliced 1 tbsp sesame seeds 3 cups cooked white rice |
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| Directions: | ||
| 1. Blend soy sauce, sugar, oil, vinegar, ginger, garlic and pepper in bowl. 2. Place ribs in a 5-quart slow cooker, add sauce. Cover; cook on HIGH for 6 hours or LOW for 9 hours, until meat is tender. 3. Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tbsps water, blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 min, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds. Serve with cooked rice. |
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| Notes: | ||
| 518 cal., 23g fat (8g sat), 33g protein, 43g carb, 2g... | ||
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