Food & Drink, Recipes

Eat me: Marinated grass-fed beef with scallion salad

Tastes as good as it sounds

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1 cup soy sauce
3/4 cup sugar
2 cups water
1/4 cup grated onion
1/4 cup grated pear, peeled and cored, with juices
3 garlic cloves, chopped
3 Tbsp sake
1 Tbsp toasted sesame oil
Pinch of freshly ground pepper
2 lb boneless beef short rib sliced 1/4″ thick

Bring the soy sauce, sugar, and water to a boil.

Remove the pan from the heat, and let cool to room temperature.

Stir in the onion, pear, garlic, sake, sesame oil, and pepper, and pour most of the marinade into a large shallow dish, reserving some sauce for serving.
Using a sharp knife, gently score the beef on each side. Add it to the marinade and massage the liquid into the meat. Let stand 5 minutes.
Heat a grill to medium high. Add the meat and grill until well seared, 3 to 4 minutes on each side.
Cut the meat into bite-sized pieces.

Scallion Salad

4 green onions, trimmed
1 head curly-leaf lettuce, shredded
3 Tbsp toasted sesame oil
2 Tbsp rice vinegar
1 tsp chili powder  or 1/2 tsp red-pepper flakes
Salt to taste

Cut the onions into 2-inch lengths, and then cut those pieces lengthwise into thin strips.
In a large bowl, toss together the onions and lettuce.

Add the sesame oil, vinegar, chili powder, and salt. Toss.

Quick Pickled Cucumbers


4 small cucumbers

3 Tbsp sugar

1 Tbsp salt

1/4 cup vinegar


Cut cucumbers into uniform strips or round slices (use mandoline for thinner strips)

Sprinkle cucumbers with sugar and salt and toss gently to combine.

Add vinegar, stirring to coat all cucumbers.

Let sit about 20 minutes before serving.

Ben Kramer is the Executive Chef at the University of Winnipeg. Follow him at: @ChefUofW