Photo by Emma Fishman
Thinly sliced flanken-cut short ribs, packed with rich flavor, are the key to this Thai stir-fry. (Ask your butcher to cut them if you can’t find them because flanken-cut ribs have to be cut across the bone using a butcher’s saw.) You’ll want a big helping of rice to go along with it. This recipe is from chef Parnass Savang of Atlanta’s Talat Market.