1 lb Korean style thin sliced flanken beef ribs
1 lb Korean style thin sliced flanken beef short ribs
1/2 lb large peeled shrimp (about 10)
Stir fry veggie kit (broccoli, bell peppers, zucchini, squash, mushrooms, snow peas, red onion)
1 cup Korean BBQ Marinade, divided
2 tbsp cooking oil like vegetable or canola
Optional garnish: green onion and sesame seeds
Marinate 1 lb flanken short ribs cut into individual pieces (about 12) in 1/2 cup korean marinade, 1/2 lb of shrimp in 1/4 cup marinade, and veggies in 1/4 cup marinade in individual zip-lock bags for 30 minutes each.
Coat a large sauté pan with oil on high heat.
Add Shrimp and cook for 2 min, then add veggies and ribs.
Cook for approximately 6-8 more minutes or until internal temp of shrimp is 145 and ribs at least 135 degrees.
Serve in bowl and garnish with green onion and sesame seeds.
Smoky mesquite with sea salt & pepper