Street-Fusion Tailgate Game Day Dinner

Allergens

Soy, Wheat

Ingredients

• 3 lbs beef short ribs
• 1 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup hoisin sauce
• 1/4 cup honey
• 1/4 cup sriracha sauce
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, grated
• 2 cups pineapple, diced
• 2 cups red onion, sliced
• 1 cup bell peppers, sliced
• 1 cup bamboo shoots, canned
• 1/2 cup cilantro, chopped
• 12 flour tortillas
• 3 cups coleslaw mix
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine soy sauce, brown sugar, apple cider vinegar, hoisin sauce, honey, sriracha sauce, garlic, and ginger. Mix well.
2. Add beef short ribs to the marinade and let them soak for at least 30 minutes.
3. Preheat your outdoor grill or oven to 375°F (190°C).
4. Place the marinated short ribs on the grill or in a pre heated baking dish, and cook for approximately 2 hours, or until tender and easily pulled apart with a fork.
5. In a large skillet, sauté pineapple, red onion, and bell peppers until slightly tender. Add bamboo shoots and cook for another 2 minutes.
6. In a separate bowl, mix together coleslaw ingredients: mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss with the coleslaw mix and refrigerate until ready to serve.
7. Warm flour tortillas on the grill or in a dry pan for 30 seconds per side.
8. To assemble, place a short rib on each tortilla, top with sautéed fruit and vegetables, add a spoonful of coleslaw, garnish with cilantro, and roll up like a burrito.
9. Serve immediately with friends and enjoy the taste of game day tailgating!

Chef’s Insight

The fusion of flavors in this dish takes inspiration from both Asian and Latin American cuisines, creating a unique taste experience for your game day celebration.

Notes

Don't be afraid to adjust the marinade's spice level to suit your taste.