Stir-Fried Thai-Style Beef with Chilies and Shallot

Ingredients

• 1 3/4 pound Flank steak **see Note
• 1/4 teaspoon Coriander
• 1/4 teaspoon White pepper
• 1 teaspoon Brown sugar
• 1 tablespoon Fish sauce
• 2 tablespoon Fish sauce
• 2 tablespoon Rice vinegar
• 2 tablespoon Water
• 1 tablespoon Brown sugar
• 1 tablespoon Asian chili-garlic paste
• 3 cloves Garlic pressed
• 3 tablespoon Vegetable oil
• 3 medium Jalapeno peppers halved seeded and sliced thin
• 3 medium Shallot ends trimmed/peeled/quartered and layers separated
• 1/2 cup Fresh mint torn small
• 1/2 cup Cilantro leaves
• 1/3 cup Peanuts dry roasted / chopped roughly
• 1 cup Rice prepared per directions

Instructions

1. –MARINADE–
2. -Combine all but the meat in a large bowl
3. -stir till sugar is desloved
4. - Add sliced meat stir to coat, and set aside at least 15 min
5. –STIR-FRY–
6. - In a small bowl combine Fish Sauce, Vinegar, Water, Brown Sugar, Chili-garlic paste
7. - Stir until sugar is disolved; set aside
8. -in small bowl mix garlic and 1 t. oil
9. -Heat 2 t. oil in large skillet on high till begins to smoke
10. - Add 1/3 of the meat cook undisturbed for 2 min
11. - Stir and cook an aditional minute or untill just pink in the middle
12. - remove to a bowl, repeat with remaing beef twice
13. - Reduce heat to med add 2 t. to now empty skillet
14. - Add chilies, and shallots and cook till softened 3-4 min stiring frequently
15. - Push mixture to the edges and add garlic to center cook till fragrent about 15 seconds
16. - Increase heat to high, add fish sauce mixture and reduce slightly about 30 seconds
17. - Return beef and juices 1/2 of the mint and cilantro, stir to coat
18. - Serve over rice topped with remainging mint, cilantro and peanuts