Flavor, flavor and more flavor.
The number of times I’ve done this in the past few weeks is… a lot. Too many to count. love These flavors.
I don’t normally consider myself a beef person – I love burgers, steaks and slow-cooked roasts, but at home I tend to cook more chicken, vegetables and tofu. And yet here I am, standing in front of the stove, licking my fingers as I eat all this with my hands. Very demure, very conscious.
I think I love them for two reasons:
- THE FLAVOR. Garlic, ginger, soy, and curry powder with the umami of beef won’t let you down. They don’t, okay? It’s comforting and rich (hello, curry powder!), but pleasantly spicy at the same time (I’m looking at you, garlic). And is it weird that I enjoy smelling it almost as much as I enjoy eating it?
- THE STRIPS. They are thin. They are golden and caramelized but still juicy. They eat, honestly, like little bites of salted caramel. They cook for 6 minutes, 7 at the most. Delicious.
You can skewer them or not. You can roast them, sear them in a pan or air fry them. It’s an adventure you can choose! Whatever you choose, the flavor is perfect and you’ll get caramelization with all three methods.
When they come out of the oven, I’ll have them drizzled with a little fish sauce, a squeeze of lemon juice, and a few extra tablespoons of all that fat from the pan. This Vietnamese-inspired flavor treatment is THE GO-TO.
I like to put the meat in a bowl of rice with some cucumber and shallot salad. The crispy chilli isn’t really necessary for flavour, but that red colour is nice and makes the whole thing look like a finished masterpiece.
But I also like to eat them straight from the pan. The flavours are intense and the preparation time is minimal. Life is good.
