Ingredients

• 1/2 cup low sodium soy sauce
• 6 cloves garlic, finely chopped
• 3 tablespoons finely grated fresh ginger
• 2 1/2 pounds boneless, short ribs
• Salt and freshly ground black pepper
• 1 bunch green onions, ends trimmed
• Peanut oil
• 1/4 cup rice vinegar
• 1 teaspoon honey
• 2 teaspoons sesame oil
• 2 tablespoon extra-virgin olive oil
• 1 bunch fresh mint leaves, mizuna or watercress

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Instructions

1. Whisk together soy, oil, garlic and 2 tablespoons of the ginger in a baking dish. Add the ribs and turn to coat. Cover and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
2. Heat grill to high. Season ribs with salt and pepper and grill about 3 to 4 minutes per side, until tender. Brush the onions with oil, season with salt and pepper and grill for 2 to 3 minutes on each side, until tender.
3. Whisk together the vinegar, remaining tablespoon of ginger, honey, sesame oil and olive oil in a large bowl and season with salt and pepper. Coarsely chop the green onions and add to the bowl. Add mint leaves, mizuna and or watercress and toss to coat.