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Nutrition Facts
Serving Size 434 g
(Approx. 4 Servings)
Amount Per Serving
Calories 690 Calories From Fat 360
% Daily Value*
Total Fat 40 g 62%
Saturated Fat 16 g 80%
Trans Fat 0.0 g
Cholesterol 160 mg 53%
Sodium 3090 mg 129%
Total Carbohydrate 33 g 11%
Dietary Fiber 3 g 12%
Sugars 22 g
Protein 47 g
Vitamin A 40% Iron 40%
Vitamin C 40% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Short Rib Lettuce Wraps with Pickled Green Beans

Prep Time
10 minutes
Cook Time
6 minutes
Total Time
16 minutes
4  People


Recipe makes 4 Servings

1 cup(s) low sodium soy sauce
1 Tbsp fresh ginger, grated
2 garlic cloves, minced
1/4 cup(s) H-E-B Light Brown Sugar
2 Tbsp gochujang
2 Lb thin sliced cross cut beef short ribs
6 Byers' Best Hot Pickled Green Beans, thinly sliced
9 Oz kimchi, thinly sliced
1 Tbsp honey
1/4 Tbsp sesame oil
1 butter lettuce, washed
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In a large bowl, whisk soy sauce, ginger, garlic, brown sugar and gochujang. Add short ribs to bowl, cover and let marinate at least 1 hour, 4 hours is ideal.
Combine pickled green beans, kimchi, honey and sesame oil. Refrigerate 30 minutes.
Preheat grill to high heat.
Remove short ribs from marinade and season to taste with salt and pepper.
Grill short ribs 2 to 3 minutes on each side, or until nicely charred. Remove short ribs from grill and let cool slightly.
Cut meat from bone, then cut into 1 inch long pieces.
Fill lettuce leaves with some of the meat then top with pickled green bean slaw. Serve immediately.



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