nuCuisine Catering

Ingredients - Serves 16

• 16 short ribs, ½” thick
• 1 Asian pear, chopped fine                
  
• 1 medium onion, chopped fine                      
  
• 2 Tbsp. garlic, minced            
  
• 4 Tbsp. sesame oil                  
  
• 1 tsp. ground black pepper     
  
• 1 Tbsp. fresh ginger, minced  
  
• 1 cup soy sauce
  
• ¾ cup granulated sugar
  
• ½ cup water
  
• 3 cups, cooked rice
  
• 16 corn tostadas
  
• 8 oz. Napa cabbage, shredded
  
• 1 cup green onions, chopped
  
• 8 oz. Asian sweet chili sauce

Directions

Place Asian pear, onion, garlic, sesame oil, black pepper and ginger in a food processor. Process until smooth. Pour into a bowl. Add soy sauce, sugar and water. Mix well to combine.

Pour marinade over short ribs, and marinate for 8 to10 hours or overnight in the refrigerator.

Remove ribs from marinade. Place ribs on a hot grill or grill pan and cook about  4 minutes on each side or until tender and meat is cooked through.

Cut rib meat from bones and then shred the meat.

Place a portion of rice on each tostada. Then place an equal amount of shredded beef on top of the rice.

Top each tostada with shredded napa cabbage, chopped green onions, and sweet chili sauce.