STIR-FRIED THAI-STYLE BEEF WITH CHILES AND SHALLOTS
The original recipe calls for blade steak, but we use flank steak. To cut a flank steak into the proper-sized slices for stir-frying, first cut the steak with the grain into 1 1/2-inch strips, then cut the strips against the grain into 1/4-inch-thick slices. White pepper lends this stir-fry a unique flavor; black pepper is not a good substitute. I have also used green onions in place of the shallots with good results. We serve this with steamed jasmine rice, but any rice will do. Cooking time does not include marinating time. Adapted from Cooks Illustrated magazine, July 2005. Hope you enjoy!
Provided by Scoutie
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- FOR THE BEEF AND MARINADE:
- Combine coriander, white pepper, brown sugar, and fish sauce in large bowl.
- Add beef, toss well to combine; marinate 15 minutes.
- 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 small bowl, mix garlic with 1 teaspoon oil; set aside.
- 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.
- 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.
- Add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes.
- 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.
- Add fish sauce mixture to skillet; increase heat to high and cook until slightly reduced and thickened, about 30 seconds.
- 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.
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Kaylee Dian
[email protected]This is a great recipe for a quick and easy weeknight meal. The beef is cooked to perfection, and the sauce is flavorful and slightly spicy. I usually serve it with jasmine rice and a side of vegetables. I also like to add some chopped green onions t
Ahmed Goda
[email protected]I love this recipe! The beef is always cooked perfectly, and the sauce is flavorful and slightly spicy. I usually serve it with jasmine rice and a side of vegetables. I also like to add some chopped cashews to the dish for extra crunch and flavor.
Parash Malla
[email protected]This is a great recipe for a quick and easy weeknight meal. The beef is cooked to perfection, and the sauce is flavorful and slightly spicy. I usually serve it with jasmine rice and a side of vegetables. I also like to add some chopped pineapple to t
Ni'Jya Bullock
[email protected]I love this recipe! The beef is always cooked perfectly, and the sauce is flavorful and slightly spicy. I usually serve it with jasmine rice and a side of vegetables. I also like to add some chopped red bell pepper to the dish for extra color and fla
Sana ulla Ulla
[email protected]This is a great recipe for a quick and easy weeknight meal. The beef is cooked to perfection, and the sauce is flavorful and slightly spicy. I usually serve it with jasmine rice and a side of vegetables. I also like to add some chopped peanuts to the
Etteka Glory
[email protected]I love this recipe! The beef is always cooked perfectly, and the sauce is flavorful and slightly spicy. I usually serve it with jasmine rice and a side of vegetables. I also like to add some fresh herbs, such as cilantro or basil, to the dish for ext
Feezan Hameed
[email protected]This dish is always a hit at my parties. The beef is always cooked perfectly, and the sauce is flavorful and slightly spicy. I usually serve it with jasmine rice and a side of vegetables.
Michelle Moses
[email protected]This is a great recipe for a quick and easy weeknight meal. The beef is cooked to perfection, and the sauce is flavorful and slightly spicy. I usually serve it with jasmine rice and a side of vegetables.
Glenda Miles
[email protected]I love this recipe! The beef is always cooked perfectly, and the sauce is flavorful and slightly spicy. I usually serve it with jasmine rice and a side of vegetables.
jeevan 911
[email protected]I made this dish exactly as the recipe states, and it turned out great. The beef was tender and juicy, and the sauce was flavorful and slightly spicy. I will definitely be making this again!
Katamba Erick
[email protected]This recipe is easy to follow and produces delicious results. The beef is cooked to perfection, and the sauce is flavorful and slightly spicy. I served it with jasmine rice and a side of vegetables.
DM Mahbubur Rahman Ovi vai
[email protected]I made this dish for a party, and it was a huge success! Everyone loved the unique flavor combination. I highly recommend this recipe for anyone looking to try something new.
Londi Thabethe
[email protected]I've tried many Thai beef recipes, but this one is by far the best. The combination of chiles and shallots is perfect, and the beef is so tender and flavorful. I will definitely be making this again!
RRR666 Brand
[email protected]This was my first time making Thai beef with chiles and shallots, and it turned out amazing! The flavors were bold and complex, and the beef was cooked perfectly. I served it over jasmine rice, and it was a hit with my family. Definitely adding this