Shout out to corn nuts for existing.
for the sauce and crunchy things. I’ve been burned by this before at P.F. Chang’s, because I’m just not that into water chestnuts, while other Chinese chicken wraps will have crunchy wonton straps in there. Yes, please. My most recent run-in with surprise crunchies was with our new
. The garnish is none other than CORN NUTS! The snack so crunchy that it makes your ears and teeth hurt a little. Worth it., lime juice, salt, pepper, and neutral oil. Cook it in a ripping-hot cast iron pan, let it rest, slice, and slide into iceberg lettuce. That’s all fine and dandy, but the reason this recipe is so exciting isn’t because it’s weeknight friendly or because it’s way to eat less carbs without feeling like you’re depriving yourself.
Molly Baz, who developed this recipe, suggests you “lightly crush” the corn nuts. I went a little further, using a rolling pin so they’re able to coat each piece of steak like Cheetos dust. But getting a bigger piece once in a while with even more crunch is nice variation. I thought about using peanuts instead when I couldn’t find corn nuts at Whole Foods but then I went across the street to a drugstore and got two bags: one for crushing and one for munching while the steak cooked.
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