Boneless Grilled Short Ribs with Asian Flavors
INGREDIENTS
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One 3-bone rack of plate short ribs, bones removed, and thinly sliced (see Notes)
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4 garlic cloves peeled, halved, germ removed, grated on a Microplane grater
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1/4 cup Japanese soy sauce
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2 tablespoons fish sauce
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2 tablespoons rice wine or dry sherry
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2 tablespoons water
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2 tablespoons toasted sesame oil
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2 tablespoons canola or vegetable oil
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1 tablespoon granulated sugar
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3 tablespoons finely chopped scallions, white and greenportions
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1 tablespoon finely chopped or grated fresh ginger
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1/2 teaspoon finely ground fresh black pepper
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Pinch of crushed hot red pepper flakes (optional)
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1 tablespoon rice wine vinegar
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2 tablespoons firmly packed dark brown sugar
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1 tablespoon water
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4 cups rehydrated bean threads or white rice
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1 head Bibb or other lettuce
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1/4 cup cilantro leaves
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2 red bell peppers, thinly sliced
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1/4 cup chili paste, preferably Sriracha or sambal
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