Lunch: Dad's Hawaiian-Style Beef Short Ribs

This recipe includes superfoods such as:

Sesame Seeds, Kimchi

Health benefits of Dad's Hawaiian-Style Beef Short Ribs

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production. Besides beneficial bacteria, kimchi is also a great source of beta-carotene, calcium, iron and vitamins A, C, B1 and B2. Kimchi and is full of probiotics which balance our pH level and ward off yeast infections and UTIs.

Ingredients

One 4-inch piece fresh ginger, cut into matchsticks
4 green onions, chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
1 orange, zested and juiced, plus orange slices, for serving
One 10-ounce bottle teriyaki sauce
2 pounds Korean-style short ribs ( beef chuck flanken cut into 1/3- to 1/2-inch-thick slices across the bones)
Toasted sesame seeds, for garnish
Kimchi, for serving

Instructions

In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

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