In addition to this featured dish, you can find more quick tips for boosting the flavor of your everyday meals on the label of each bottle and explore more recipes at HollandHouseFlavors.com.
Prep time: 10 minutes, plus marinating
Cook time: 4 minutes
Servings: 4, about 6 ounces (pre-cooked) per portion
3 tablespoons packed dark brown sugar, divided
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds thinly sliced, boneless beef short ribs
1 cup Holland House Marsala Cooking Wine
6 tablespoons toasted sesame oil
1/4 cup roasted garlic paste
2 tablespoons soy sauce
1/2 cup chopped green onions, divided
1 teaspoon cornstarch
1 head fresh romaine lettuce, separated into large leaves
1/2 cup sliced fresh red radishes
1/2 cup shredded fresh carrots dipping sauce
In small bowl, combine 2 tablespoons brown sugar, salt, black pepper and red pepper flakes. Sprinkle evenly over short rib slices, gently rubbing into both sides. Place in re-sealable plastic bag.
In bowl, whisk cooking wine, sesame oil, garlic paste, soy sauce and remaining brown sugar. Pour half of mixture into bag with meat and add 1/4 cup green onions. To marinate, refrigerate at least 1 hour, or up to 12 hours.
In small saucepan, whisk remaining wine mixture and cornstarch until smooth. Bring to simmer over medium heat, whisking constantly. Cook 1 minute, or until thickened, stirring constantly. Set aside until cool. Stir in 2 tablespoons green onions.
Heat grill to medium-high.
Remove ribs from marinade, allowing excess to drip off. Discard marinade. Grill 1-2 minutes on each side, or until golden brown and cooked through.
Cut ribs into 1-inch pieces. Serve with remaining green onions, lettuce, radishes, carrots and warm dipping sauce.
Tips: For fusion tacos, substitute corn or flour tortillas for lettuce leaves. In place of garlic paste, 2 tablespoons minced garlic can be substituted.