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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut beef short ribs into long strips about 1/4-inch wide; kitchen shears are very handy here. | 2. Mix all other ingredients except olive oil in a large plastic bag. Alternatively, of course, a bowl with a cover is fine. | 3. Coat the beef evenly in the yogurt mixture and marinade for 8-24 hours. | 4. Wipe or rinse most of the marinade off of the beef and pat mostly dry -- you want a little bit of marinade to stay on, for browning, but not a solid layer, which would burn while the meat steamed under it. | 5. In a large nonstick pan, heat the olive oil on high heat. When it starts to smoke very slightly, put in three or four pieces of meat -- don't crowd the pan here! -- and brown on both sides, about one-two minutes per side. | 6. Rest on a plate in a very low oven while you cook the rest of the meat in batches. | 7. Cut the rested meat into bite-sized pieces; again, a good pair of kitchen shears makes this much easier. | 8. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	1	lb	boneless	1242.864	0.0	79.4254	100.1095
plain yogurt	1	cup	low-fat	-	-	-	-
garlic	2 -3	tablespoons	minced	0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
red pepper flake	1/2	teaspoon		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.