Korean-style BBQ Beef Short Ribs (Polynesian-style teriyaki sauce)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 774.6
- Total Fat: 18.9 g
- Cholesterol: 80.0 mg
- Sodium: 914.1 mg
- Total Carbs: 117.2 g
- Dietary Fiber: 3.0 g
- Protein: 21.9 g
View full nutritional breakdown of Korean-style BBQ Beef Short Ribs (Polynesian-style teriyaki sauce) calories by ingredient
Introduction
Don't let the carb or calorie count on this one fool you. Most the carbs are in the marinade and doesn't get absorbed in to the food. Likewise, the calories can be significantly reduced by taking that in to account as well as you can substitute the beef short ribs for veal scallopini. A good recipe for those on a carb and sugar free diet. Don't let the carb or calorie count on this one fool you. Most the carbs are in the marinade and doesn't get absorbed in to the food. Likewise, the calories can be significantly reduced by taking that in to account as well as you can substitute the beef short ribs for veal scallopini. A good recipe for those on a carb and sugar free diet.Number of Servings: 2
Ingredients
-
- Korean-style beef short ribs or veal scallopini
- 1 cup of water
- 3/4 cup of Kikoman Light or Sodium Reduced Soy Sauce
- 1/2 cup of Splenda granulated sweetner
- 6 cloves of garlic (or as much as you prefer)
- 1/4 cup sliced ginger root
- 1/4 cup chopped green onion or scallions
- 1 large navel orange
Directions
Mix the water, soy sauce and sweetner in a bowl until the sweetner is desolved. Half the orange and squeeze the juice in to the mixture and stir. Cut up the orange and put in the mixture.
Crush the sliced ginger root and whole garlic cloves with a butcher knife or meat tenderizer and add to the mixture.
Add the chopped green onion or scallions to the mixture and stir.
Put the ribs in either in a large freezer bag or a 2 quart oblong baking dish and pour the marinade on top. Ensure the meat is covered. If using a baking dish to marinate the meat, ensure you cover it with plastic wrap. If you're using a freezer bag, place the bag as flat as you can.
Marinate in the fridge for several hours (I typical leave it over night) depending on how strong a taste you want. It's recommended to leave for at least 4 - 6 hours. Stir occassionally to ensure the meat marinate evenly. If you're using a large freezer bag, simply shake up the bag.
As this is typically a thin slice of meat, cooking time is very minimal but gauge how well done you like it cooked. BBQ over low heat and enjoy.
You can use this same marinade to do cook teriyaki. chicken
Number of Servings: 2
Recipe submitted by SparkPeople user OMEAEMO.
Crush the sliced ginger root and whole garlic cloves with a butcher knife or meat tenderizer and add to the mixture.
Add the chopped green onion or scallions to the mixture and stir.
Put the ribs in either in a large freezer bag or a 2 quart oblong baking dish and pour the marinade on top. Ensure the meat is covered. If using a baking dish to marinate the meat, ensure you cover it with plastic wrap. If you're using a freezer bag, place the bag as flat as you can.
Marinate in the fridge for several hours (I typical leave it over night) depending on how strong a taste you want. It's recommended to leave for at least 4 - 6 hours. Stir occassionally to ensure the meat marinate evenly. If you're using a large freezer bag, simply shake up the bag.
As this is typically a thin slice of meat, cooking time is very minimal but gauge how well done you like it cooked. BBQ over low heat and enjoy.
You can use this same marinade to do cook teriyaki. chicken
Number of Servings: 2
Recipe submitted by SparkPeople user OMEAEMO.