Asian salad with short ribs on vension

Ingredients:

• 1 point short-ribs

• 250 ml soy sauce

• 600 ml chicken or vegetable broth

• 150 g brown sugar

• 1 piece (30g) ginger, peeled and chopped

• 4 tablespoons sesame oil

• 6 tablespoons chili and garlic sauce

• 2 tablespoons sesame seeds

• Salt and pepper

• 100 g cabbage, julienne

• 100 g carrot, julienne

• 100 g red cabbage, julienne

• 100 g mango, diced

• 100 g soybeans

• 1 pkt egg noodles, boiled

• 1 stalk of green onions

Preparations:

1. Set the oven to 140 degrees.

2. Bring out a saucepan and add soy sauce, broth, sugar, chili and garlic sauce and sesame seeds, cook for about 5 minutes (season with salt and pepper).

3. Remove the silver film on the leg side of the short rib.

4. Then brown in a frying pan so that both sides have a nice frying surface. Place in an oven dish with the meat side down and pour over the liquid.

5. Cover with aluminum foil and let stand for about 3-4 hours (until the meat detaches from the bone).

6. Save the sauce for dressing if you wish (then let it cool down a bit).

7. Mix all the ingredients for the salad and serve with the short ribs.