Steps

• Step 1

  Put all the marinade ingredients (with the exception of the ribs) in a blender jar and process until fairly smooth.

  Ingredients

  • 6 Clove garlic

  • 4  scallions, chopped

  • 1  inch ginger, finely diced

  • 1/2  Asian pear

  • 1/2  onion

  • 1 Cup soy sauce

  • 3/4  orange juice

  • 1/4 Cup mirin

  • 3 Tablespoon sesame oil

  • 2 Tablespoon sugar

  • 2 Tablespoon toasted sesame seeds

  • 1 Tablespoon fish sauce

• Step 2

  Transfer to a large resealable plastic bag. Using a sharp knife, slice the ribs across the grain into rectangles about 3/8” thick.

  Ingredients

  • 2 Pound boneless beef short rib

• Step 3

  Add the short ribs to the marinade and refrigerate for 1 to 2 days.

• Step 4

  On the day you want to make the tacos, put the soy sauce, vinegar, garlic, ginger, sugar, and Sriracha (if using) in a blender or small food processor and mix until smooth.

  Ingredients

  • 2 Tablespoon soy sauce

  • 2 Tablespoon rice vinegar

  • 1 Clove garlic

  • 1 Tablespoon ginger

  • 2 Teaspoon sugar

  • 1 Teaspoon Sriracha

• Step 5

  Gradually add the vegetable and sesame oils. Toss with the cabbage, romaine, and scallions (do this at the last minute.)

  Ingredients

  • 1/4 Cup vegetable oil

  • 1 Tablespoon sesame oil

  • 2 Cup napa, savoy or green cabbage

  • 2 Cup romaine lettuce, chopped

  • 2  scallions, chopped

• Step 6

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• Step 7

  Drain the meat and pat dry with paper towels.

  00:15

  450 ˚F / 232 ˚C

• Step 8

  Grill the meat for 2 to 3 minutes per side, or until cooked through.

  00:06

  450 ˚F / 232 ˚C

• Step 9

  Briefly warm the tortillas. Assemble the tacos by piling meat and slaw on tortillas. Top with cilantro leaves and toasted sesame seeds. Add gochujang or Sriracha if desired. Enjoy!

  Ingredients

  • As Needed White Corn Tortillas

  • As Needed cilantro

  • As Needed sesame seeds