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Grilled Asian beef short rib appetizer

Time 25 minutes
Yields Serves 6 to 8
Grilled Asian beef short rib appetizer
(Glenn Koenig / Los Angeles Times)

Thai sweet and spicy sauce

1

Combine the sugar, vinegar, chile paste, garlic, salt and water. Stir to combine. Cover and refrigerate until needed. This makes three-fourths cup of sauce and will keep, refrigerated, for 5 days.

Short ribs and assembly

1

Combine the beef in a sealable plastic bag with the soy sauce, sugar, wine, 1 tablespoon sesame seeds, sesame oil, one-fourth cup green onion, the ginger and garlic. Close and shake the bag to evenly distribute the contents. Refrigerate overnight.

2

Heat a grill over high heat until hot. Remove the meat from the bag and discard the marinade. Grill the beef 1 1/2 to 2 minutes per side for medium-doneness, or to taste. Remove and allow to rest a few minutes.

3

Slice the beef crosswise into one-fourth- to one-half-inch strips. Plate each serving with a side of the dipping sauce, sprinkling additional green onions and toasted sesame seeds over the beef for garnish. Serve immediately.

Adapted from Sage on the Coast.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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