Flavor, Flavor, and More Flavor.
The number of times I have made these in the last few weeks is… a lot. Too many to count. I love these flavors.
I don’t normally consider myself a beef person – I love a good burger, a beautiful steak, or a slow-cooked roast, but at home I tend to cook more chicken, veggies, and tofu. And yet, here I am, standing over my stove and licking my fingers while just eating these with my hands. Very demure, very mindful.
I think I love these because of two things:
- THE FLAVOR. Garlic, ginger, soy, and curry powder with the umami of beef is not going to let you down. It’s just not, okay? It’s warming and rich (hello curry powder!) but pleasantly sharp at the same time (looking at you, garlic), and is it weird that I enjoy smelling it almost as much as I enjoy eating it?
- THE STRIPS. They’re thin. They’re browned and caramelized but still juicy. They eat, honestly, like little bites of savory candy. They cook for 6 minutes, 7 tops. Delicious.
You can skewer them or not. You can broil them, flash-sear them in a pan, or air fry them. It’s a choose-your-own adventure! Whatever you pick, the flavor is on point, and you’ll get caramelization with all three methods.
When they come out of the oven, I’m going to require that you drizzle these with a bit of fish sauce, a bit of lime juice, and some extra spoonfuls of all those pan drippings. This Vietnamese-inspired flavor treatment is THE WAY TO GO.
I like to pop the beef into a rice bowl with a little cucumber shallot salad. The chili crisp isn’t really necessary for flavor, but that red color in there is nice and makes the whole thing feel like a completed masterpiece.
But also, I like just eating these straight off the pan. The flavors are big. The prep time is minimal. Life is good.
