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Kinder’s Surf & Turf Stir-Fry


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.

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