1/8 tsp. ground white pepper
1 tsp. light brown sugar
1 tbsp. fish sauce
2 lbs. blade steaks,
trimmed and cut into 1/4 inch strips
2 tbsp fish sauce
2 tbsp rice vinegar
2 tbsp water
1 tbsp light brown sugar
1 tbsp Asian chili-garlic paste
3 med. garlic cloves, minced
3 tbsp. vegetable oil
3 Serrano or Jalapeno Chilies, halved,
seeded and ribs removed. Cut cross-wise
(I only use one chili when I make it)
3 med. shallots, trimmed, peeled and
quartered lengthwise, layers separated
1/2 cup fresh mint leaves
1/3 cup roughly chopped unsalted peanuts
Lime wedges for serving
1. For the beef and marinade: Combine coriander, white pepper, brown sugar, and fish sauce in a large bowl. Add beef, toss well to combine; marinate for 15 minutes.
2. For the stir fry: In a small bowl stir together fish sauce, vinegar, water, brown sugar, and chili-garlic paste until sugar dissolves; set aside. Heat 2 tsp of oil in 12-inch nonstick skillet over med high heat until smoking;add on-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.
* Try frying it over a fire if you happen to have a chance. Its my preference over the stove top.
3. After transferring the last batch of beef to bowl, reduce heat to medium; add remaining 2 tsp oil to now-empty skillet and swirl to coat. Add chilies and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes. Push chili-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 the chili-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 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 lime wedges.