Boneless Australian Short Rib, Sweet Onion-Herb Salad, Lime, and Soy-Ginger Dressing

Adapted by
Yield: 4 to 6 Servings


Soy-Ginger Dressing
8 ounces fresh squeezed orange juice
1 tablespoon minced garlic
1 tablespoon minced ginger
½ cup sweet chili garlic sauce
¼ cup light soy sauce
½ cup sweet soy sauce
Juice of ½ a lime
1 tablespoon sambal
Boneless Australian Short Rib
24 thin slices boneless Australian short rib
¼ cup sweet soy sauce
Freshly ground black pepper
To Assemble and Serve
2 cups thinly sliced sweet onions
¼ cup basil, mint, and cilantro
2 ounces mizuna or totsoi
4 to 6 lime wedges


For the Soy-Ginger Dressing:
In a heavy-bottomed saucepot, reduce the orange juice until it reaches a syrupy consistency. Add the garlic and ginger and stir. Add the remaining ingredients and mix well.

For the Boneless Australian Short Rib:
Brush the slices of short rib with sweet soy sauce and season with salt and pepper. Heat a cast iron skillet or griddle until smoking. Char the beef for 15 seconds on each side.

To Assemble and Serve:
In a mixing bowl, combine the sliced sweet onions, herbs, and mizuna or totsoi. Add 3 ounces of the Soy-Ginger Dressing and juice from the lime wedges and mix well. Plate the Boneless Australian Short Rib on a plate and top with the salad. Drizzle with additional Soy-Ginger Dressing.