We swear, as soon as the sap begins to rise in spring and the air begins to warm up just a bit, the male genes kick in and out comes the barbecue grill. Well, for just that time, this is the perfect recipe! You get a bonus here because the sauce is not only sweet and sour, but a little hot, too-a tantalizing triple whammy. If you prefer, you may substitute such cuts of meat as flank steak or skirt steak, or even sirloin; the better the cut of beef, the less time needed to marinate. Serve with a green salad or steamed green beans if you wish.
- For the Marinade:
- 1/4 cup toasted sesame oil
- 1/4 cup peanut or olive oil
- 1/2 cup soy sauce
- 1/2 cup rice wine vinegar
- 1/2 cup sherry
- 1/4 cup mirin
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- For the Beef:
- 2 pounds boneless beef short ribs, trimmed and cut into slices 4 to 5 inches long and 1/4-inch thick.
- For the Potatoes:
- 4 baking potatoes, 8 to 10 ounces each
- 1/2 tablespoon olive oil
- 1/2 cup sour cream
- 4 teaspoons sliced chives
- For Sweet-and-Sour Sauce:
- 1/4 cup rice wine vinegar
- 1/4 cup mirin
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil
- 2 tablespoons tomato ketchup
- 3 tablespoons freshly squeezed orange juice
- 1/2 teaspoon hot sauce (preferably with garlic, such as Sambal Oelek)
- 2 teaspoons cornstarch
- 1/4 cup water
- 4 canned pineapple rings, finely diced
FOR THE BEEF MARINADE:
Place all the marinade ingredients in a mixing bowl, whisk together and add the beef. Let marinate 6 to 8 hours, or at least 3 to 4 hours, stirring occasionally.
FOR THE POTATOES:
Preheat the oven to 400 degrees F.
Wash and dry the potatoes, pierce all over with a fork to prevent splitting and rub with the oil. Place directly on a rack in the oven and bake for about 1 hour, or until tender when gently pierced with a fork. Remove from the oven and split open. Score the surface of the flesh with a knife, spread with the sour cream and sprinkle with the chives.
While the potatoes are baking, prepare the grill (alternatively the beef can be broiled) and the sauce.
FOR THE SAUCE:
Place the vinegar, mirin, soy sauce, peanut oil, ketchup, orange juice and hot sauce in a saucepan and gently heat for 5 minutes over medium-low heat until warm. Mix together the cornstarch and water in a cup and add to the saucepan. Stir to combine thoroughly, and add the pineapple. Keep warm.
FOR THE BEEF:
Remove the beef from the marinade, letting any excess liquid drain off. Grill over medium heat for 5 to 6 minutes per side, or to the desired doneness.
Transfer the beef to serving plates, spoon the sauce over the beef and serve with the baked potatoes.
A Japanese plum wine or a Barbera from California or Italy would provide the sweetness to complement the sweet-sour character of the food.
The mirim used in the sauce is a flavorful Japanese rice wine seasoning. Its sweetness, together with the ketchup, means you don't need to add additional sugar.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
844 calories; 41g total fat; 147mg cholesterol; 1198mg sodium; 63g carbohydrates; 4g fiber; 50g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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