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Kinder’s Surf & Turf Stir-Fry

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

½ 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

  1. Marinate 1 lb flanken short ribs cut into individual pieces (about 12) in ½ Cup Korean Marinade, ½ lb of shrimp in ¼ Cup marinade, and veggies in ¼ Cup marinade in individual zip-lock bags for 30 minutes each.
  2. Coat a large sauté pan with oil on high heat.
  3. Add Shrimp and cook for 2 min, then add veggies and ribs.
  4. Cook for approximately 6-8 more minutes or until internal temp of shrimp is 145 and ribs at least 135°F.
  5. Serve in bowl and garnish with green onion and sesame seeds.
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