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"Takeout food is a part of so many of our holidays," says Rach. Here's an easy and super-tasty MYOTO (make your own takeout) meal that she loves. The kimchi fried rice alone is a delicious dinner, she adds, but the flanken ribs make it even better! Note that the ribs need to marinate for eight hours or overnight. The raw rice can be cooked and cooled while the meat is marinating.
Shopping Tip: Flanken ribs are thin bone-in pieces of meat that have been sliced across, instead of along, the short rib section of a cow. They can be called flanken, flanken-cut ribs or flanken-style ribs, with "short" sometimes added before "ribs."
For more MYOTO meals, check out Rach's 5-Spice Beef & Broccoli and Shanghai-Style Scallion Noodles with Pork or Chicken.
For the fried rice, prepare the rice to cool while you marinate the meat (see below), including up to the night before you want to serve the meal.
Cook rice and spread onto parchment-lined baking sheet to cool completely. For make ahead, chill overnight in plastic baggie.
Heat oil in large nonstick pan over high heat and crisp rice, season with soy sauce or tamari and remove to a baking sheet.
Reduce heat a bit and add butter (or 1 tablespoon more oil) and cook carrots with onions to soften. Add the ginger and garlic and wilt in greens. Add kimchi, gochujang ketchup or paste and sesame oil, add back the crispy rice and combine. Top with soft fried egg or make small omelets, then roll and chop or shred and add to rice. Garnish with nori, scallions or chives and serve.
For the marinade, whisk up ingredients, add to double-lined plastic food storage bag with the flanken ribs and refrigerate 8 hours or overnight.
To prepare the flanken ribs, heat a large cast-iron skillet over medium-high heat. Coat pan with high-temp oil, shake off excess marinade and cook flanken 4 minutes, then turn and cook 3 to 4 minutes more. Remove to platter, add more oil to coat pan and brown mushrooms and scallions. Add chiles and toss 2 minutes more, then top the ribs with veggies and sesame seeds.