Beef Short Rib Rice Bowls

Step 1

Combine short ribs, soy sauce, ginger, sugar, garlic, coriander, cumin, turmeric, red-pepper flakes and 1 teaspoon kosher salt in a medium bowl and toss to coat. Cover, transfer to the fridge and let marinate for 5 minutes or up to 8 hours, if desired.

Step 2

Heat oil in a large skillet over medium. Working in batches, cook meat until browned all over, about 3 minutes per side.

Step 3

Divide rice and short ribs among bowls. Top with lettuce, celery and cilantro. Serve with lime wedges for squeezing on top.