We made this tonight for Kevin and his friend, and it was a bit hit.  We were pretty much licking the bowl after…

Sauce:

2 T fish sauce

2 T rice vinegar

2 T water

1 T light brown sugar

1 T Thai chili-garlic sauce

Stir Fry:

1 T fish sauce

1 t light brown sugar

3/4 t ground coriander

1/8 t ground white pepper

2 lbs blade steaks, trimmed of fat, sliced in 1/4 thick pieces (stir fry beef works well too)

3 gloves garlic, minced

3 T oil

3 fresh hot peppers, finely sliced (jalepeno, serrano, thai…)

3 medium shallots, chopped (or just use onions, that’s what we did)

1/2 c Thai basil leaves (or just regular basil if you must)

1/2 c cilantro

1/3 c chopped roasted unsalted peanuts

1 lime, wedged, for serving

1. For the sauce, whisk all the stuff together and set aside. 

2. For the stir-fry, mix fish sauce, sugar, coriander, pepper in a small bowl. Add the beef and marinate for at least 10 minutes, preferably an hour.  In a separate bowl, mix the garlic with 1 t of the oil and set aside.

3. Heat the remaining oil in a skillet over high heat until smoking.  Add the beef and cook until well browned, set aside.

4. Add some more oil to skillet and heat up.  Add chiles and shallots, cook until soft (3 min). Clear the center of the skillet and add the garlic mixture and cook until fragrant, ~20 seconds.  Add the fish sauce mix to the skillet and cook until reduced (~30 sec). Stir in the beef with any accumulated juices. Toss well.  Stir in half of basil and cilantro, then transfer to a platter and top with the rest of the herbs, peanuts and lime wedges.  

5. Eat it. Say yum.

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