Grilled Flanken Short Ribs in Lettuce Cups

Combine the soy sauce, brown sugar, vegetable oil, vinegar, fish sauce, chiles, garlic, ginger, and black pepper in a large bowl. Mix well so the brown sugar dissolves. Add the cross-cut short ribs to the mixture and mix well to coat the meat in the marinade. Cover the bowl and let the meat marinate for 45 minutes at room temperature (or overnight in the refrigerator).

Preheat a grill to medium-high heat (or use a grill pan).

Remove the meat from the marinade, scraping off any excess marinade. Season the beef with salt.

Grill the short ribs in batches for about 1-2 minutes per side, depending on the thickness of the cut. Repeat with the remaining batches.

Remove the meat from the grill and let the short ribs rest for 5 minutes before serving.

Serve the ribs in butter lettuce leaves filled with rice and drizzled with chili sauce.