Super Easy Soy Short Ribs! 🤤

Ingredients

• 1/3 cup Soy Sauce (low‑sodium preferred)
• 2 tablespoons Ketchup (regular tomato ketchup)
• 1 tablespoon Granulated Sugar (white granulated)
• 2 cloves Garlic (minced)
• 1 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1.5 pounds Short Ribs (thinly sliced across the grain)
• 3 stalks Scallions (thinly sliced for garnish)
• 2 cups Cooked Rice (white or brown, for serving)
• 2 cups Mixed Veggies (steamed or sautéed, optional side)

Instructions

1. Prepare the Marinade

   In a small mixing bowl combine soy sauce, ketchup, sugar, minced garlic, black pepper, and lime juice. Whisk until the sugar dissolves and the mixture is uniform.

   Time: PT3M

2. Marinate the Short Ribs

   Place the thinly sliced short ribs in a large Ziploc bag. Pour the marinade over the meat, seal the bag, and massage gently to coat all pieces. Refrigerate for at least 1 hour, preferably overnight, turning the bag once halfway through.

   Time: PT5M

3. Pre‑heat the Pan

   Remove the ribs from the fridge and let them sit at room temperature for 5 minutes. Heat a skillet or grill pan over medium‑high heat until a drop of water sizzles.

   Time: PT2M

   Temperature: Medium‑High

4. Cook the Ribs

   Add the marinated ribs to the hot pan in a single layer, working in batches if needed. Cook for about 2 minutes on the first side, then flip and cook another 2 minutes until browned and just cooked through.

   Time: PT4M

   Temperature: Medium‑High

5. Finish and Serve

   Transfer the cooked ribs to a serving plate, sprinkle sliced scallions on top, and serve immediately with cooked rice and your choice of veggies.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

22 g

Carbohydrates

12 g

Fat

12 g

Fiber

1 g