Yu Choy & Short Ribs

By Micki Brown
Serves 2


¾ – 1 pound grass-fed beef short ribs (I like Korean style)

1 bunch fresh yu choy, large stems discarded, coarsely chopped

1 tbsp coconut oil

Sauce (recipe below)

Sauce Ingredients:

2 tbsp soy sauce

2 tbsp water

1 tsp sesame oil

1 tbsp raw honey

1 tsp garlic, minced

½ tsp ground ginger

¼ tsp black pepper

1 tbsp corn starch


In a small bowl, combine the ingredients for the sauce and whisk well. In a large skillet, heat the oil over medium heat, then add the short ribs. Brown the ribs on both sides, then reduce the heat to low and continue cooking, covered, for another 20 minutes. Remove the ribs and set aside. Add the yu choy to the pan and cook over medium heat until it is wilted and becoming tender. Move yu choy to one side of the pan and place ribs back in the other side. Pour the sauce over the ribs and yu choy. Stir until the meat and veggies are well coated and sauce has thickened. Serve.