Cooking Corner: Short Rib Salad

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.