Wednesday, May 17th 2023, 1:47 pm
Chef Devin Levine from the Cox Business and Convention Center joins the Cooking Corner to show us his recipe for short rib salad.
Ingredients:
1# Short ribs, boneless, cut into thin strips
4 tabl. Vegetable oil
1 tabl. Fresh garlic, minced
Sea salt & ground black pepper
Thai Dressing:
2 Garlic cloves; chopped
2 ea Serrano chiles; sliced
1 tabl Chile sauce
¼ cup Fish sauce (nam pla)
¼ cup Lime juice
2 tabl Brown sugar
¼ cup Fresh mint, coarsely chopped
¼ cup Cilantro, coarsely chopped
¼ cup Chopped peanuts
Baby Mesclun Lettuces
Toss short rib meat in small amount of oil, salt, pepper & garlic; Heat non-stick skillet or wok over high heat; add oil and quickly stir fry short rib meat to sear and brown slightly. Add carrot, scallions, red pepper & cilantro; add Thai dressing and continue to cook until coated and slightly reduced. Add hot mixture to baby field greens and toss to incorporate. Serve immediately with chopped peanuts and crispy wontons.
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