This is that one dish I seem to have made way too often lately. I really don’t know how many times I kept preparing it in these last few weeks. Each time, the dish somehow feels just as tempting as the first time I attempted it. The secret? A bursting flavor. And let’s be honest-requestionable cooking skills make a juicy and crispy beef? Yes, please.
I guess I wouldn’t consider myself a meat person, except for the exceptions of once-a-year great burgers or steak that is perfectly done or a nicely slow-cooked piece of beef. Any other day would be given to chicken, veggies, or tofu. Yet somehow, all those times find me in front of the stove, licking fingers clean, eating the strips straight from the pan, no plate required. Quite messy-I know, but very worth it.
So what’s causing my addiction to this dish? Two things:
- Flavor.
So, the flavor. Combine garlic, ginger, soy sauce, and curry powder with the umami flavor of beef, and it becomes magical. Lord! It is a perfect balance of savory and warm (hello, curry powder!), with an exact sense of brightness and pungency (thanks to the garlic). The aroma wafting through the kitchen moments before you dig in is intoxicating-not quite as good as eating it, but very close. - THE STRIPS
The beef is cut into thin strips, which cook in mere minutes; the strips are crispy on the outside and luscious in the center. Caramelization gives them the savory-sweet touch that makes one want to consider each bite as a piece of candy flavored with flair. And the best part? Six minutes is all it takes. You heard that right-there really is a 6-minute dish that makes one feel like it lies on the list of things for which you took great labor.
Cook however you want! For the fancy, skewer the beef strips; otherwise, simply toss them in a frying pan or air fryer. All delicious, and all methods will give you that perfect caramelization.
When the beef is ready, layer on the Vietnamese-inspired finish: a drizzle of fish sauce, a squirt of lime juice, and a spoonful of those pan drippings. Trust me: it’s the flavor punch this dish deserves.
In fact, serving it with rice has its own perks. Thinly slicing a salad of cucumbers and shallots to sprinkle over the top makes it all the better. The chili crisp isn’t mandatory, but it really makes the dish pop and feel complete. That said, you can absolutely just eat these beef strips straight from the pan and really enjoy those big bold flavors. It doesn’t get any simpler than that.
How To Make This Flavorful Beef Strip Recipe
With caramelized beef strips as its star, let’s find out how this recipe comes alive:
Cut the Beef into Thin Strips Cut your beef against the grain into thin strips. If your skirt steak proves to be thin, you may fold it over to make it easier to slice (as shown in the recipe photos). The thinner the beef, the better.
Add Some Flavor Mix up the garlic, ginger, soy sauce, curry powder, salt, and sugar. At this stage, beautiful things start to happen. Sweet, savory, and aromatic flavors bouncing off your taste buds-the combo truly works!
Skewer (Or Not) For a fancier touch, skewer the strips onto soaked bamboo skewers. If you are in a hurry, or just lazy to do so, that is perfectly fine as well. Just throw them right in the pan or air fryer.
Blast Them with Heat By now, the heat should be high. Broil the beef skewers, or strips in case you did not use the skewers, for about 6 minutes until the edges are nicely caramelized and the insides staying juicy. You could also pan-sear or air-fry them if you want. High heat is what will get you that nice crisp exterior.
You Are Done! Yum! Once the beef is done, I love to throw it in a rice bowl with a refreshing cucumber-shallot salad. Make sure to drizzle fish sauce, lime juice, and all the tasty juices left in the pan. You just made a meal full of flavor in under 20 minutes.
Frequently Asked Questions
Should skewers be used? Not really! While skewers offer an additional element of fun, you can just lay the strips of beef on a baking sheet lined with parchment and broil: all for the same. Cleaning effect, crisp, and caramelized, does not require skewers.
Can these be made in the air fryer? Yes, indeed! Arrange the beef strips in an air fryer basket lined with parchment paper at 450°F, or high broil for about 6 minutes, and they will come out perfectly caramelized and juicy every time.
Would they be good to grill? Grilled beef strips would be absolutely delicious! Just crank up the heat on the grill so you can get a good sear and crispy edges in a short amount of time. It adds a nice touch of char from the grill.
Could I use a different type of meat? Yes! This recipe has some quite versatile flavors, and they lend themselves nicely to other meats such as chicken or pork. Just be sure to cook them at high temperature so you can caramelize them properly.
What veggies pair well with these? Rice is a traditional accompaniment for these beef strips, but any of your favorite veggies will work. I enjoy them with steamed broccoli, an Asian-style salad, or a cucumber shallot salad.
Which sauce would go well with these? Well, fish sauce and lime juice are basically a killer combo; however, if you want to spice things up with a bit of drizzle of Gochujang or yum-yum sauce, definitely do so. Either will work great with the beef’s big, bold taste.
Can I buy pre-cut beef from the grocery store? I attempted to use store-prepared cuts of beef, but this option just doesn’t cut it. It wasn’t thin enough, and I couldn’t get the right cuts. So it is recommended to slice your own beef into thin strips, which offers the best results.
What is a substitution to use? If you can’t find skirt steak, flank steak or flat iron steak are wonderful substitutes. You’ll be fine as long as you slice the beef thin.
What do we mean by garlic paste and ginger paste? Garlic paste and ginger paste are usually found in the refrigerated produce section of most grocery stores. They do a good job of making this recipe even easier, as one doesn’t really have to bother with mincing fresh garlic and ginger anymore.
Well there you have it; a simple, fast, and absolutely mouth-watering recipe that is bound to find a permanent place in your heart and kitchen. If you are cooking for yourself or a whole crowd, the beef strips are bound to impress. Enjoy!
