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Thai Chile BeefSAUCE
2 Tblsp fish sauce
2 Tblsp rice vinegar
2 Tblsp water
1 Tblsp light brown sugar
1 Tblsp Asian chili-garlic paste
BEEF AND VEGETABLES
2 lbs blade steaks, halved lengthwise and cut into 1/8" thick slices
1 Tblsp fish sauce
1 tsp light brown sugar
3/4 tsp ground coriander
1/8 tsp pepper
3 Tblsp peanut oil or vegetable oil
3 medium garlic cloves, minced
3 jalapeno peppers, halved, seeds and ribs removed, sliced thin
3 medium shallots, peeled, quartered and separated
1/2 cup mint leaves, torn into bite size pieces
1/2 cup fresh cilantro leaves
1/3 cup unsalted roasted peanuts, chopped
Lime wedges for garnish
STEPS
1. Combine all ingredients for sauce and set aside.
2. Toss the beef with the fish sauce, sugar, coriander, and pepper in a medium bowl and marinate for 10 minutes or up to 1 hour.
2. Heat 2 tsp more oil in a 12" non-stick skillet over high heat until just smoking. Add 1/3 beef and cook without stirring until the meat is browned at the edges, about 1 minute. Stir the beef and continue to cook through, 1 minute longer. Repeat with 4 tsp more oil and the remaining beef in 2 batches.
3. Add the remaining 2 tsp oil to the skillet and return to medium heat until shimmering. Add the chiles and shallots and cook until beginning to soften, 3-4 minutes. Clear the center of the skillet, add the garlic mixture, and cook, mashing the mixture into the skillet, until fragrant 15-20 secs. Stir the garlic mixture into the shallots and chiles.
4. Stir in the beef and any juices. Whisk the sauce to combine, then add to the skillet and cook, tossing, until the sauce is thickened. Stir in 1/2 the mint and half of the cilantro.
5. Transfer to a serving platter, sprinkle with remaining mint, the remaining cilantro and the peanuts
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