Peking style short rib tacos recipe

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  • Yield: 6 Servings
  • Total Time: 45 Minutes


  • ½ large onion, grated on a box grater
  • ¼ cup soy sauce
  • 2 Tbsp finely grated peeled fresh ginger
  • 1½ Tbsp sugar
  • 2 garlic cloves, finely grated
  • Kosher salt
  • Freshly ground pepper
  • 3½ lbs flanken-style beef short ribs, cut ⅓ inch thick
  • Warm small flour tortillas, for serving
  • Hoisin sauce, julienned cucumbers, grilled yellow
  • squash, sliced hot red chiles, sliced scallions and lime wedges, for serving
How to Make It
  1. In a large resealable plastic bag, mix the onion with the soy sauce, ginger, sugar, garlic and 1 teaspoon each of salt and pepper. Add the short ribs, seal the bag and turn to coat all the ribs well. Let marinate in the refrigerator for at least 2 hours or overnight.
  2. Light a grill. Scrape some of the marinade off the meat. Season the ribs with salt and pepper. Grill over high heat, turning once, until lightly charred in spots, about 5 minutes total. Transfer to a platter and let rest for 2 minutes. Use scissors to snip off the bones and cut the meat into bite-size pieces. Serve in tortillas with hoisin sauce, julienned cucumbers, grilled yellow squash, sliced chiles and scallions, and lime wedges for squeezing.

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