In another life we are best friends with Chrissy Teigen (and fam) and Stu Holden (and fam) and it’s amazing. Days full of laughter, kids, cooking and soccer, that is, as the kids say “my jam”.
But since this isn’t another life, I settle with making Chrissy’s recipes and live vicariously through their IG stories, sigh.
I recently tried two recipes from her newest cookbook and per usual, they are delicious.
Thai Beef Jerky and Pink Pasta. The Unicorn milkshakes in her book were requested so that might have to happen soon.
However, the Thai beef jerky was finger lickin. Sticky, sweet and a tad spicy, we ate it with a salad and called it dinner.
*note that her recipe calls for MSG and you can get that at any Asian market or even Vons probably, but I didn’t have any, so I didn’t use it. Still good.
1/3 cup dark brown sugar
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon toasted sesame oil
3/4 teaspoon red pepper flakes (or more)
3/4 teaspoon MSG
2 lbs. boneless skirt steak
vegetable oil for frying
In a large bowl, whisk together the sugar, soy sauce, oyster sauce, sesame oil, red pepper flakes and MSG.
Cut the skirt steak, against the grain into 1-inch wide strips.
Toss the steak and marinade and let sit at room temp for 30 minutes. * I marinated the meat for a few hours in the fridge and then pulled it out and left at room temp for 30 minutes before cooking.
Preheat oven to 200 degrees.
Arrange a rack on a rimmed baking sheet and spray with nonstick spray. Lay the beef in a single layer. Discard any leftover marinade.
Bake until the meat has shrunk some, about 1-1/2 hours.
Line a large cutting board with paper towels. Heat 2 inches of vegetable oil in a large 4 quart pot. Heat the oil until it reached 350 degrees. Working in batches, fry the meat, stirring it as it cooks, until it darkens and crisps, 45 seconds to 1 minute. Drain on the paper towel lined cutting board, and let cook at least 10 minutes before eating.