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. ---------------------------------------------------------------------------
Nutrition
Ingredients
