Appetizing Muse

Marinate short ribs in teriyaki and soy sauces with crushed garlic. Place in refrigerator in a covered container for twenty-four to forty-eight hours, turning meat every twelve hours or so. Cut broccoli into flowerets (remove and discard large stems). Bring a pot of slightly salted water to a boil; add broccoli flowerets. Cover and steam for about ten minutes, or until broccoli is tender. Drain. Using the same pot, combine sliced mushrooms and onion with butter; saute for about five to seven minutes, or until mushrooms and onions are tender. Set aside but do not drain liquid. In a large skillet, heat olive oil over medium-low heat. Add marinated short ribs with marinade liquid. Cook over medium-low heat for about ten to fifteen minutes, stirring occasionally. Add the cooked broccoli and mushroom/onion mixture with liquid. Season with black pepper and Lawry's Seasoned Salt to taste. Stir and continue to cook over medium-low heat until heated through. Suggestions: Serve with white, brown or seasoned rice if desired.

Utter yum!