Short Rib Scallion Pancake Taco | Recipes | Roland Foods

Ingredients

• 6 tablespoons Roland® Soy Sauce
• 2 tablespoons Roland® Oyster Sauce (available on Amazon )
• 1 teaspoon Roland® Toasted Sesame Oil
• 1/2 cup water
• 1 apple or Asian pear, cored & chopped
• 1 onion, peeled & chopped
• 2 tablespoons brown sugar
• 2 tablespoons mirin
• 3 cloves garlic
• 1 teaspoon black pepper
• 3.3 pounds bone-in beef short ribs
• 1/3 cup Roland® Red Pepper Strips
• 1 tablespoon Roland® Rice Vinegar
• 1 cup napa cabbage, core removed and leaves thinly sliced
• Roland® Roasted White Sesame Seeds , to garnish (available on Amazon )
• 2 1/2 teaspoons Roland® Spicy Sriracha Chili Sauce , plus more to garnish (available on Amazon )
• ½ cup /114 g sour cream
• 1 tsp/ 5 g lime juice
• Chopped cilantro, to garnish
• Lime wedges, to garnish
• 4-6 frozen scallion pancakes
• Drain the water away and rinse the ribs in cold running water. Cut off any excess fat (with a pair of scissors) from the ribs. Place the short ribs in the pressure cooker
• Meanwhile, blend the sauce ingredients in a mixer or food processor until smooth.
• Remove the bone and let the short ribs cool completely. Chop roughly and store until ready to cook.
• Alternatively, combine the ribs and sauce in a large pot and cook over medium heat for 20 minutes, then reduce the heat down to low and cook for 1 hour or until the meat is very tender
• Thinly slice the Napa cabbage and combine it with the red pepper strips, rice vinegar, sesame oil, and salt to taste.
• Combine the Spicy Sriracha with the sour cream and lime juice. Add salt to taste.
• Cook the scallion pancake according to instructions, until crispy on both sides
• Serve with a lime wedge on the side.