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

1. In small bowl, stir togetehr fish sauce, vinegar, water, brown sugar, and chili-garlic past until sugar dissoves; set asise. In small bowl, mix garlic with 1 teapoon oil; set aside. Heat 2 teapoons oil in 12" nonsitck skillet over high heat until smoking; add one-third of beef to skillet in even layer. Cook, with 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 medum bowl. Repeat with additional oil and remaining meat in 2 more batches.

3 Afte transferring last batch of beef to bowl, reduce heat to medium; add remaining 2 teaspoons oil to now-empty sillet and swirl to coat. Add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes. Push cile-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 combien garlice 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 separtely.