This is what fire spiced beef looks like on Copper Creek's website, and it is divine.
Of course, I couldn't do just beef for a meal, and flank steak has gone through the roof, so I used what we had on hand to turn this into a meal. I started with about a cup or so of sweet soy, and added somewhere between 1/8 and 1/4 cup of sriracha (if you taste this before you use it, it will taste hotter than it will for the finish product). A tablespoon or two of worchestershire, some salt and pepper, and that's it! I cut up some beef (sirloin roast was all we had handy, so I cut it in a way that would yield short strands of meat for more tenderness), and poured the marinade over it in a bag for about 20 minutes, while I let the saffron rice cook.
The sour cream was just a few large spoonfuls of sour cream, plus a tablespoon or so of curry powder, a teaspoon or two of deli mustard to add a bit of bite to it, and a little turmeric to yellow it up a tiny bit more. I also prepped that while I was waiting on the rice.
It's cold out, so I cooked the meat in a skillet, then poured the remainder of the marinade over the top and let it thicken a little before serving. The extra sauce and the sour cream mixed together with the rice was a fantastic way to clean our plates!
The light betrays the yellowness of the sour cream, but let me tell you, it was delicious.
Total prep/cook time: 30 minutes
Family happiness rating: 7/10. I wouldn't feed this to the kids, and I had no good beer to drink with it. Otherwise, it'd be around an 8.5.