Marinate the beef ribs in coconut sugar, coconut aminos, rice vinegar, sesame oil, pinch of black pepper, and Gochujang or chili garlic sauce. Whisk. Pulse 1/4 onion, 1 inch of peeled ginger, and 2-3 garlic cloves in a blender/food processor. Stir into the marinade. Pour over the beef ribs and store in the fridge either overnight or all day. The longer the better!
Cook on a hot grill or stovetop for 3-5 min per side and remove to rest.
Thinly slice cucumbers and carrots and stir in 1 tbsp sesame oil, 1 tbsp coconut aminos, and 1 tbsp rice vinegar. Let sit a few minutes to â€œquick pickleâ€.
Plate up your bowl with organic romaine lettuce, basmati rice, the marinated grilled ribs, pickled veggies, and any other fun toppings you like!
I did fresh cilantro, peanuts, sesame seeds, and I poured the pickling juice all over the plate as well as a sprinkle of fish sauce.