STIR-FRIED THAI-STYLE BEEF WITH CHILES AND SHALLOTS

Why this recipe works two types of chiles bring the heat to this sophisticated Thai stir-fry: a generous amount of sliced serrano chiles, plus Asian chili-garlic paste, a versatile, easily controllable heat source. First we marinated the sliced steak in a flavorful blend of fish sauce, white pepper, citrusy coriander, and a little light brown sugar; the beef needed only 15 minutes to develop full flavor. Then we browned the beef, stir-fried the serranos and shallots, and combined everything with the stir-fry sauce. Fresh herbs stirred in at the end added brightness, and peanuts made for a crunchy garnish. White pepper lends this stir-fry a unique flavor; black pepper is not a good substitute. Serve with steamed jasmine rice.

SERVES: 4

TOTAL TIME: 50 minutes

INGREDIENTS:

BEEF STIR-FRY:

• 1 tablespoon fish sauce
• 1 teaspoon packed light brown sugar
• ¾ teaspoon ground coriander
• ⅛ teaspoon ground white pepper
• 2 pounds beef blade steaks, trimmed and sliced crosswise ¼ inch thick

SAUCE AND GARNISH:

• 2 tablespoons fish sauce
• 2 tablespoons rice vinegar
• 2 tablespoons water
• 1 tablespoon packed light brown sugar
• 1 tablespoon Asian chili-garlic sauce
• 3 garlic cloves, minced
• 3 tablespoons vegetable oil
• 3 serrano chiles, stemmed, seeded, and sliced thin
• 3 shallots, peeled, quartered, and layers separated
• ½ cup fresh mint leaves, torn
• ½ cup fresh cilantro leaves
• ⅓ cup dry-roasted peanuts, chopped
• Lime wedges

INSTRUCTIONS:

FOR THE STIR-FRY:

1. Combine fish sauce, sugar, coriander, and white pepper in large bowl. Add beef, toss well to coat, and let sit for 15 minutes.

FOR THE SAUSE AND GARNISH:

1. Whisk fish sauce, vinegar, water, sugar, and chili-garlic sauce in small bowl until sugar dissolves; set aside. In second small bowl, combine garlic and 1 teaspoon oil; set aside.
2. Heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until just smoking. Add one-third of beef in single layer and cook, without stirring, for 2 minutes. Stir beef and continue to cook until browned, about 30 seconds; transfer to bowl. Repeat with 4 teaspoons oil and remaining beef in 2 batches; transfer to bowl.
3. Heat remaining 2 teaspoons oil in now-empty skillet over medium heat until shimmering. Add serranos and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes. Push chile mixture to sides of skillet. Add garlic mixture to center and cook, mashing mixture into pan, until fragrant, about 30 seconds. Stir mixture into chile mixture.
4. Return beef and any accumulated juices to skillet and toss to combine. Add fish sauce mixture, increase heat to high, and cook, stirring constantly, until thickened and slightly reduced, about 30 seconds. Off heat, stir in half of mint and cilantro. Serve with lime wedges and sprinkle individual portions with peanuts and remaining herbs.