THAI BEEF STIR-FRY

Source: Cooks Illustrated Magazine
Copyright: July 1, 2005

FOR THE BEEF AND MARINADE:
3/4 teaspoon ground coriander
1/8 teaspoon ground white pepper
1 teaspoon light brown sugar
1 tablespoon fish sauce
2 pounds blade steak, flank steak or skirt steak, trimmed and cut into 1/4" thick strips

FOR THE STIR FRY:
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon light brown sugar
1 tablespoon Asian chili-garlic paste
3 medium cloves garlic, minced (about 1 tablespoon)
vegetable oil
3 jalapeño chiles, halved, seeds and ribs removed, diced
3 medium shallots, trimmed, quartered lengthwise, layers separated
1/2 cup fresh mint leaves, large leaves torn into bite-sized pieces
1/2 cup fresh cilantro leaves
1/3 cup chopped unsalted roasted peanuts
lime wedges for serving

1. FOR THE BEEF AND MARINADE: Combine coriander, white pepper, brown sugar, and fish sauce in large bowl. Add beef, toss well to combine; marinate at least 15 minutes.

2. FOR THE STIR-FRY: In small bowl, stir together fish sauce, vinegar, water, brown sugar, and chili-garlic paste until sugar dissolves; set aside. In another small bowl, mix garlic with 1 teaspoon oil; set aside.

3. Heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until smoking; add one-third of beef to skillet in even layer. 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. Repeat with additional oil and remaining meat in 2 more batches.

4. Add another 2 teaspoons oil to now-empty skillet and swirl to coat. Add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes.

5. 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.

6. Add fish sauce mixture to skillet; increase heat to high and cook until slightly reduced and thickened, about 30 seconds.

7. Return beef and any accumulated juices to skillet, toss well to combine and coat with sauce, stir in half of mint and cilantro.

8. Serve immediately over steamed rice, sprinkling individual servings with portion of peanuts and remaining herbs, and passing lime wedges separately.