Update my dinner status, I'm making this tonight.
8 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 14 : 00 Active Time: 1 : 00
US/Metric: [convert to metric]
Ingredients
- 5 lb Boneless beef short rib;
- ; cut into pieces 6
- ; inches long and 5
- ; inches wide
- 8 Romaine lettuce leaves
- 1/2 c Grated daikon
- 2 c Cooked white rice
MARINADE
- 1 Asian pear; finely grated
- 1/2 lg Onion; finely grated
- 2 tb Plus 2 teaspoons mirin;
- ; wine)
- 2 tb Plus 2 teaspoons sake
- 2 tb Plus 2 teaspoons oyster
- 2 tb Plus 2 teaspoons honey
- 1 tb Minced garlic; (or to taste)
- 2 tb Plus 2 teaspoons white sugar
MISO PASTE
Preparation
Mix all the ingredients together until a nice paste is formed. Reserve. PROCEDURE: Mix all marinade ingredients together with 1 cup water until smooth. Add the beef and marinate for 4 hours, periodically massaging the meat. Prepare the charcoal grill. When the coals are glowing, place the strips of meat on the grill and cook to taste. Place the grilled meat on a Romaine lettuce leaf with rice, miso paste and grated daikon. Roll up the lettuce leaf, making sure the ends are secure, and eat like a wrap. Converted by MC_Buster. Per serving: 1317 Calories (kcal); 70g Total Fat; (47% calories from fat); 21g Protein; 154g Carbohydrate; 0mg Cholesterol; 8248mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 1 Fruit; 13 1/2 Fat; 1 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0054 Converted by MM_Buster v2.0n.
