beef & onion | first light grass-fed wagyu bavette, onion, scallion, bell pepper, oyster sauce
Simple but tasty especially with use of quality ingredients.
Char city. These beef slices are hard seared on one side rather than being dragged through oil. You get better char and more flavor with hard sear but the tradeoff is a more rough mouthfeel. Is it too greedy to ask for both?
Even cutting of all bell peppers reflects the restaurant’s excellent attention to detail.
Same with onion but the dish will be even better with more charred edges.
I think the flap meat slices can be cut a bit thicker so there’s a better bite and they’re less likely to be broken up. On the other hand, these are grass fed so they’re less marbled and they might not be as tender unless baking soda’s used. Decisions. Decisions!
Of course I got some of that finely cooked jasmine rice to go along with the dish.
