SERVES 4
To make slicing the blade steaks easier, freeze them for 15 minutes. If you cannot find blade steak, use flank steak; because flank steak requires less trimming, you will need only about 1¾ pounds. To cut a flank steak into the proper size slices for stir-frying, first cut the steak with the grain into 2-inch strips, then cut the strips against the grain into ⅛-inch-thick slices. Serve with Basic White Rice.
SAUCE |
|
2 |
tablespoons fish sauce |
2 |
tablespoons rice vinegar |
2 |
tablespoons water |
1 |
tablespoon light brown sugar |
1 |
tablespoon Asian chili-garlic paste |
BEEF AND VEGETABLES |
|
2 |
pounds blade steaks, halved lengthwise, trimmed, and sliced into ⅛-inch-thick slices (see note) |
1 |
tablespoon fish sauce |
1 |
teaspoon light brown sugar |
¾ |
teaspoon ground coriander |
⅛ |
teaspoon ground white pepper |
3 |
tablespoons peanut or vegetable oil |
3 |
medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) |
3 |
serrano or jalapeño chiles, halved, seeds and ribs removed, chiles sliced thin |
3 |
medium shallots, ends trimmed, peeled, quartered lengthwise, and layers separated |
½ |
cup fresh mint leaves, large leaves torn into bite-size pieces |
½ |
cup fresh cilantro leaves |
⅓ |
cup unsalted roasted peanuts, chopped coarse |
Lime wedges, for serving |
|
1. FOR THE SAUCE: Combine all the ingredients in a small bowl and set aside.
2. FOR THE BEEF AND VEGETABLES: Toss the beef with the fish sauce, sugar, coriander, and white pepper in a medium bowl and let marinate for at least 10 minutes or up to 1 hour. In a small bowl, mix 1 teaspoon of the oil and the garlic together.
3. Heat 2 teaspoons more oil in a 12-inch nonstick skillet over high heat until just smoking. Add one-third of the beef, break up any clumps, then cook without stirring until the meat is browned at the edges, about 1 minute. Stir the beef and continue to cook until cooked through, about 1 minute longer. Transfer the beef to a clean bowl and cover with foil to keep warm. Repeat with 4 teaspoons more oil and the remaining beef in two batches.
4. Add the remaining 2 teaspoons oil to the skillet and return to medium heat until shimmering. Add the chiles and shallots and cook until beginning to soften, 3 to 4 minutes. Clear the center of the skillet, add the garlic mixture, and cook, mashing the mixture into the pan, until fragrant, 15 to 20 seconds. Stir the garlic mixture into the shallots and chiles.
5. Stir in the beef with any accumulated juices. Whisk the sauce to recombine, then add to the skillet and cook, tossing constantly, until the sauce is thickened, about 30 seconds. Stir in the half of the mint and half of the cilantro. Transfer to a serving platter, sprinkle with the remaining mint, remaining cilantro, and peanuts, and serve with the lime wedges.