comment icon 25 more comments 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: 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. 5 from 12 reviews
1.5 lbs. skirt steak, cut against the grain into very thin strips (see photos and video) 1 tablespoon soy sauce 1 tablespoon garlic paste 1 tablespoon ginger paste 1 teaspoon coarse kosher salt 1 teaspoons granulated sugar 1 teaspoon curry powder freshly cracked black pepper
For Serving:
fish sauce, lime juice, chili crisp, and cilantro for topping rice broccoli, bagged salad, or a quick cucumber salad, see notes!
Air fry at 450 (or a high broil setting) for 5-6 minutes. For best results I like to preheat the air fryer. Keep the beef pieces in a single layer for optimal browning – this may require that you do it in batches depending on the size of your air fryer. I line the basket with parchment for this method. Broil on high on a parchment lined baking sheet for 6 minutes! Works just fine without skewers, too. Pan sear in a very hot cast iron skillet for just 3-4 minutes, mostly undisturbed, until you see some golden browning. Yum.
If you’re using fresh garlic and ginger: grate 3 large cloves garlic and a 1-inch knob of ginger. To make a little cucumber salad: thinly slice half of a cucumber and a shallot, toss in a small bowl with a teaspoon or two of lime juice or vinegar, plus some salt, pepper, and sugar. Voila! Magic.
More Seriously Delicious Skewers
