Stir-Fried Thai-Style Beef With Chiles And Shallots

Submitted by: admin on April 2, 2020

Serves 4


1 tablespoon fish sauce
1 teaspoon light brown sugar
3⁄4 teaspoon ground coriander
1⁄8 teaspoon ground white pepper
2 pounds blade steak, trimmed and cut crosswise into 1⁄4-inch-thick strips
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon light brown sugar
1 tablespoon Asian chili-garlic sauce
3 garlic cloves, minced
3 tablespoons vegetable oil
3 serrano or jalapeño chiles, stemmed, seeded, and sliced thin
3 shallots, peeled, quartered, and layers separated
1⁄2 cup fresh mint leaves, large leaves torn into bite-size pieces
1⁄2 cup fresh cilantro leaves
1⁄3 cup dry-roasted peanuts, chopped
Lime wedges


  1. FOR THE STIR-FRY: Combine fish sauce, sugar, coriander, and white pepper in large bowl. Add beef, toss well to combine; marinate 15 minutes.
  2. FOR THE SAUCE AND GARNISH: Stir together fish sauce, vinegar, water, sugar, and chili-garlic sauce in small bowl until sugar dissolves and set aside. In second small bowl, mix garlic and 1 teaspoon oil and set aside.
  3. To prepare stir-fry, heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until just 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 center, about 30 seconds. Transfer beef to medium bowl. Repeat with 2 teaspoons oil more and remaining meat in 2 more batches.
  4. Reduce heat to medium, add remaining 2 teaspoons oil to skillet and swirl to coat. Add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes. Clear center of skillet, add garlic-oil, and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds. Stir garlic into chile mixture. Add fish sauce mixture to skillet, increase heat to high, and cook until slightly reduced and thickened, about 30 seconds.
  5. Return beef and any accumulated juices to skillet and toss well to combine and coat with sauce. Stir in half of mint and cilantro. Serve immediately, sprinkling each serving with peanuts and remaining herbs, and passing lime wedges separately.


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