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
Step 1
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.
Step 2
Coat a large sauté pan with oil on high heat.
Step 3
Add Shrimp and cook for 2 min, then add veggies and ribs.
Step 4
Cook for approximately 6-8 more minutes or until internal temp of shrimp is 145 and ribs at least 135 degrees.
Step 5
Serve in bowl and garnish with green onion and sesame seeds.
Smoky mesquite with sea salt & pepper
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