I played with my new version a few times and every time my family devoured it. The recipe I am offering below is actually a doubled recipe from the original because the original wasn’t nearly enough for my crew of five.
It’s super fast and easy to make. Make the marinade the night before and toss the steak in it overnight to make everything go even faster at dinnertime. It’s ideal for a busy weeknight.
I served it with romaine leaves and the kids built “tacos.” I also made rice, so they added that to their “tacos” in addition to eating some meat just mixed with the rice. D added sriacha to restore the kick I eliminated when I axed the nightshades. Of course, kimchi would also be an ideal accompaniment.
You can use either flank steak or skirt steak, although I used flank. Don’t know the difference? This is a great post explaining the two cuts of meat. Also, be sure to cut the meat against the grain before you marinate it or you will end up chewing ad infinitum.
Korean Country Ribs
- 2 lbs. flank steak preferably grassfed
- 3 cloves garlic peeled and minced
- ⅓ cup coconut aminos
- 1 inch fresh ginger peeled and chopped finely
- 1 TBSP coconut sugar
- 1 tsp. black pepper omit for AIP if necessary
- salt as needed
- 1 TBSP ghee or coconut oil for AIP
- ¼ cup scallions sliced
- Cut steak into strips, slicing against the grain. Set aside.
- In a small bowl, mix garlic through pepper. Stir well.
- Add steak to bowl or put marinade and steak in a plastic gallon bag. Stir or shake to coat meat well.
- Marinate in fridge overnight or at least an hour.
- Heat a large skillet to medium-high. Add ghee and swirl it around.
- Add meat to skillet, working in batches if necessary.
- Let meat sit on skillet, undisturbed, for 1 minute or so, then continue to cook, stirring occasionally.
- When meat is cooked through and just beginning to brown at edges, remove from heat.
- Sprinkle with scallions and serve immediately.