The BEST Asian Low-Carb/Keto recipe for Korean BBQ Marinated Short Ribs. Enjoy this delicious Korean BBQ at only ~3g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
1 1/2lbSliced Beef Chuck Short Ribs Bone-InUse ~3/4 lbs if Bone-Less
1/4Medium Yellow/Brown Onion
1tbspToasted Sesame Seed
1Stalk Green Onion
1tbspSesame Oilif pan frying
1/2Medium Yellow/Brown Onion
Gather all the ingredients.
If needed, slice beef short ribs into 1/2 thickness and set aside (if bone-less). Note - it's easier to slice meat more precisely if semi-frozen.
Use a blender or food processor to blend ingredients (Soy Sauce, Swerve/Monkfruit, Sesame Oil, 1/2 onion, jalapeno, garlic and black pepper together to form marinade. Transfer marinade to a zip-lock bag.
Finley slice the 1/4 of the onion and add into zip-lock, along with sliced beef. Massage in the marinate ensuring equal distribution.
Place zip-lock bag flat in the fridge for 24 hours (up to 36 hourflipping over at least once half way through the marinate.
After marination is complete, cut green onions into 1 inch sticks and set aside.
If pan frying, add 1 tbsp of Sesame Oil to a large Teflon fry pan and bring up to temperature on high, should take around 1 minute. Once up to temp, transfer beef and chopped green onions and cook for 2-3 minutes per side until done. Transfer to serving plate and top with Toasted Sesame Seeds. Best enjoyed with some green vegetables! If grilling, preheat grill on high until temp reaches ~350. Once grill is up to temp, lower heat to medium-low and place beef on grill and chopped green onions on top rack/indirect heat. Close lid and cook for 2-3 minutes per side until until done. Once cooked, transfer to serving plate and top with Toasted Sesame Seeds. Best enjoyed with some green vegetables!