Stir-fried Thai-style Beef With Chiles And Shallots

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3/4 teaspoon ground coriander
• 1/8 teaspoon pepper
• 1 teaspoon light brown sugar
• 1 tablespoon fish sauce
• 1 3/4 lbs flank steaks, trimmed and cut into 1/4-inch-thick strips
• 2 tablespoons fish sauce
• 2 tablespoons rice vinegar
• 2 tablespoons water
• 1 tablespoon light brown sugar
• 1 tablespoon asian chili paste with garlic
• 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
• 3 tablespoons vegetable oil
• 3 serrano chilies or 3 jalapeno chiles, halved, seeds and ribs removed, chiles cut crosswise 1/8 inch thick
• 3 medium shallots, trimmed of ends, peeled, quartered lengthwise, and layers separated
• 1/3 cup fresh mint leaves, large leaves torn into bite-sized pieces
• 1/3 cup fresh cilantro leaves
• 1/3 cup chopped unsalted dry roasted peanuts
• lime wedge, for serving

Recipe

• 1 for the beef and marinade:
• 2 combine coriander, pepper, brown sugar, and fish sauce in large bowl.
• 3 add beef, toss well to combine; marinate 15 minutes.
• 4 for the stir-fry:
• 5 in small bowl, stir together fish sauce, vinegar, water, brown sugar, and chili-garlic paste until sugar dissolves; set aside.
• 6 in small bowl, mix garlic with 1 teaspoon oil; set aside.
• 7 heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until smoking; add one-third of beef to skillet in even layer.
• 8 cook, without stirring, until well browned, about 2 minutes, then stir and continue cooking until beef is browned around edges and no longer pink in the center, about 30 seconds. transfer beef to medium bowl.
• 9 repeat with additional oil and remaining meat in 2 more batches.
• 10 after transferring last batch of beef to bowl, reduce heat to medium; add remaining 2 teaspoons oil to now-empty skillet and swirl to coat.
• 11 add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes.
• 12 push chile-shallot mixture to sides of skillet to clear center; add garlic to clearing and cook, mashing mixture with spoon, until fragrant, about 15 seconds. stir to combine garlic with chile-shallot mixture.
• 13 add fish sauce mixture to skillet; increase heat to high and cook until slightly reduced and thickened, about 30 seconds.
• 14 return beef and any accumulated juices to skillet, toss well to combine and coat with sauce, stir in half of mint and cilantro; serve immediately, sprinkling individual servings with portion of peanuts and remaining herbs, and passing lime wedges separately.