Stir-Fried Thai-Style Beef with Chiles and Shallots

Name: Stir-Fried Thai-Style Beef with Chiles and Shallots
Yield: Serves 4 with rice
Cuisine: Asia, Thai
Ingredients: 3/4 teaspoon, ground coriander; 1/8 teaspoon, ground white pepper; 1 teaspoon, light brown sugar; 1 tablespoon, fish sauce; 2 pounds, blade steak, trimmed and cut into 1/4-inch-thick strips (see illustrations below); 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 or pressed through garlic press (about 1 tablespoon); 3 tablespoons, vegetable oil; 3 , serrano chiles or jalapeño 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; 1/2 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

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Appears in Cook's Illustrated July/August 2005, America's Test Kitchen TV

We wanted to offer up a fresh and full-bodied stir-fry inspired by Thai cuisine with ingredients that were already in the pantry.

SERVES4 with rice

TIME1¼ hours

has video

WHY THIS RECIPE WORKS

For a sophisticated Thai beef recipe using available ingredients and requiring minimal cooking time, we turned to inexpensive blade steak, which offers both tenderness and robust flavor. With a marinade made of fish sauce, white pepper, cit...

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