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Stir-Fried Thai-Style Beef With Chiles and Shallots Recipe

Stir-Fried Thai-Style Beef With Chiles and Shallots Recipe

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Stir-Fried Thai-Style Beef With Chiles and Shallots

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Ingredients:

Serving

3/4 tsp ground coriander
1/8 tsp white pepper
1 tsp light brown sugar
1 tbsp fish sauce
1 3/4 lbs flank steaks, trimmed and cut into 1/4-inch-thick strips
2 tbsp fish sauce
2 tbsp rice vinegar
2 tbsp water
1 tbsp light brown sugar
1 tbsp asian chili paste with garlic
3 medium garlic cloves, minced
3 tbsp vegetable oil
3 serrano chilies or 3 jalapeno chiles, halved , seeds and ribs removed , chiles cut crosswise 1/8 inch thick
3 medium shallots , trimmed of ends, peeled, quartered lengthwise , and layers separated
1/3 cup fresh mint leaves , large leaves torn into bite-sized pieces
1/3 cup fresh cilantro leaves
1/3 cup chopped unsalted dry roasted peanuts
lime wedge, for serving

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	577.36 Kcal (2417 kJ)
Calories from fat	286.91 Kcal
		% Daily Value*
Total Fat	31.88g	49%
Cholesterol	134.92mg	45%
Sodium	1189.14mg	50%
Potassium	1173.49mg	25%
Total Carbs	23.52g	8%
Sugars	10.33g	41%
Dietary Fiber	5.56g	22%
Protein	46.92g	94%
Vitamin C	15mg	25%
Vitamin A	1mg	34%
Iron	122.7mg	681%
Calcium	146.7mg	15%

Amount Per 100 g
Calories	160.05 Kcal (670 kJ)
Calories from fat	79.53 Kcal
		% Daily Value*
Total Fat	8.84g	49%
Cholesterol	37.4mg	45%
Sodium	329.64mg	50%
Potassium	325.3mg	25%
Total Carbs	6.52g	8%
Sugars	2.86g	41%
Dietary Fiber	1.54g	22%
Protein	13.01g	94%
Vitamin C	4.2mg	25%
Vitamin A	0.3mg	34%
Iron	34mg	681%
Calcium	40.7mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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