For Marinade:
¼ cup lemon grass, (40 g), thinly sliced
⅛ cup fresh ginger, (25 g), peeled and sliced
¼ cup shallots, (40 g), sliced
5 garlic cloves, (15 g), medium, peeled
2 tbsp canola oil, (18 g)
2 tbsp oyster sauce, (30 g)
1 tbsp fish sauce, (12 g)
¼ tsp turmeric power, (1 g)
⅓ cup unsweetened coconut milk, (87 g)
1 lb beef short ribs, (454 g), cut korean kalbi style, ¼-inch thick
For Baste:
⅓ cup coconut milk, (87 g), unsweetened
kosher salt, to taste
For Serving:
1 cup satay peanut sauce
1 cup cucumber ajat
In a mortar, combine the lemongrass, ginger, shallots, and garlic; pound to a semismooth paste.
Stir in the oil, oyster sauce, fish sauce, turmeric, and the ⅓ cup coconut milk and mix well.
Reserve ¼ cup of this mixture and set aside.
Transfer the rest to a large mixing bowl and add the short ribs.
Toss the ribs to coat, cover the bowl, and let them marinate in the refrigerator for 24 hours.
When it is time to cook the ribs, preheat your grill until very hot.
Make the baste by mixing the reserved ¼ cup marinade with the ⅓ cup coconut milk.
Grill the ribs for about 2 minutes on each side. A little more or less, depending on preference.
As they cook, brush the ribs with the basting liquid and a sprinkling of salt.
Let the cooked ribs rest for 2 minutes.
Serve with the satay peanut sauce and cucumber ajat. Enjoy!
We recommend cooking satay on an outdoor grill over charcoal briquettes, but gas will suffice. Cook them indoors in a grill pan only if you have a very good exhaust system since they generate a lot of smoke.
Sugar: 9g
:
Calcium: 26mg
Calories: 319kcal
Carbohydrates: 15g
Cholesterol: 33mg
Fat: 22g
Fiber: 1g
Iron: 2mg
Potassium: 375mg
Protein: 14g
Saturated Fat: 8g
Sodium: 998mg
Trans Fat: 1g
Vitamin A: 17IU
Vitamin C: 3mg
