TERIYAKI RIBS AND KIMCHI RICE
RECIPE TYPE
Beef, Under 30 min
SERVES
4
Prep Time: 5 min
Cook Time: 16 min
Ingredients
Half a 1.2kg box frozen Longo’s Teriyaki Asian-Style Beef Short Ribs, thawed
1 pkg (400g) Longo’s Kitchen Basmati Rice
3/4 cup Longo’s Korean Style Kimchi, chopped
2 green onions, chopped
4 tsp Longo’s Essentials Sesame Seeds, toasted.
Directions
Remove ribs from marinade in packaging and place on preheated medium-high greased grill for about 10 minutes, turning once. Alternatively, cook ribs in batches in large skillet over medium heat, turning occasionally, for 8 to 12 minutes or until no longer pink inside.
Heat 2 tbsp Longo’s 100% Pure Canola Oil in large nonstick skillet over medium-high heat. Sauté rice, kimchi and green onions, stirring often, for 6 minutes or until heated through.
Divide rice among plates and top with ribs. Sprinkle with sesame seeds to serve.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving: 680 calories
Protein 34g | Fibre 5g |
Fat 41g | Sugar 5g |
Carbs 49g | Sodium 760mg |
