Spicy Beef with Peanuts & Chiles
Figs and Artichokes
ingredients
- 1 lb flank steak -- thinly sliced on the diagonal against the grain
- 2 Tbs soy sauce
- 2 tsp fish sauce
- 1/4 tsp kosher salt -- more to taste
- 2 Tbs fresh lime juice
- 1 Tbs light brown sugar
- 1/4 cup salted peanuts
- 2 large shallots -- coarsely chopped
- 2 Thai or serrano chiles -- stemmed and coarsely chopped (don’t seed)
- 3 Tbs canola or peanut oil
- 1/3 cup coarsely chopped fresh cilantro
- 3 Tbs chopped fresh basil
directions
- 1
Toss the steak with 1 Tbs. of the soy sauce, 1 tsp. of the fish sauce, and the salt. Combine the remaining 1 Tbs. soy sauce and 1 tsp. fish sauce with 1 Tbs. of the lime juice and the brown sugar and set aside.
- 2
Pulse the peanuts, shallots, and chiles in a food processor until finely chopped. Transfer to a small bowl.
- 3
Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the oil and once it’s shimmering, add the beef. Cook, stirring, until the beef just loses its raw appearance, about 2 minutes. Transfer to a plate.
- 4
Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil and the shallot mixture, sprinkle with salt, and cook, stirring, until the shallots are soft, about 2 minutes.
- 5
Return the beef to the pan. Stir the soy mixture and add it, along with half of the cilantro and basil, and cook, stirring to let the flavors meld, 2 minutes. Season to taste with salt and serve sprinkled with the remaining lime juice, cilantro, and basil.
Source: "Fine Cooking 88" S(Internet Address): "http://www.taunton.com/finecooking/recipes/spicy-beef-stir-fry-peanuts-chiles.aspx?nterms=50240"
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