BOK and Cox Business Center Executive Chef Devin Levine joined News On 6 this week with an awesome recipe for Korean Stir-Fried Short Rib.
1½# Short Ribs, deboned and sliced very thin
3 tabl Vegetable Oil
Korean BBQ Sauce:
2 cups Napa Cabbage, shredded
3 tabl Mayonnaise
3 tabl Rice Wine Vinegar
1 tabl Sriracha
1 tabl Cilantro, chopped
¼ cup Scallions, chopped
2-3 cups Sticky Rice, cooked and molded into
Heat a non-stick skillet and add vegetable oil; add sliced short rib and quickly stir fry until starting to brown. Add Korean bbq sauce and simmer until starting to thicken; add scallions and ladle over rice molds; garnish with Napa cabbage slaw that is lightly tossed in mayo/rice wine mixture. Sprinkle additional scallions over all and serve immediately.