Web and app developer. Coffee, beer, and running, in any order.
This past week I made the Nua Kem (Thai-Style Beef Jerky) recipe J. Kenji Lopez-Alt’s The Wok cookbook.
It was good, but only 3 stars ★★★☆☆ for now. I’d like to try again with thicker slices to try and get a “juicer” than beef jerky result that Kenji describes.
Nua kem with jaew dipping sauce.
Dried flank steak slices ready to be fried for Nua Kem.
Marinated flank steak laid out for drying for J. Kenji Lopez-Alt’s Nua Kem recipe.
Monday I made the Sichuan Dry-Fried Beef from J. Kenji Lopez-Alt’s The Wok cookbook.
The end result was delicious. My son loved it, Megan liked it, but didn’t care for the texture of the matchstick-cut beef. 4 stars ★★★★☆