Stir-Fried Thai-Style Beef with Chilies and Shallot

1 review, 5 star(s). 100% would make again

Ready in 25 minutes

This was a surprising dish, simple and dry but amazing flavors


-- Beef Marinade --
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
-- Stir-Fry --
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

Original recipe makes 4 Servings




-Combine all but the meat in a large bowl

-stir till sugar is desloved

- Add sliced meat stir to coat, and set aside at least 15 min


- In a small bowl combine Fish Sauce, Vinegar, Water, Brown Sugar, Chili-garlic paste

- Stir until sugar is disolved; set aside

-in small bowl mix garlic and 1 t. oil

-Heat 2 t. oil in large skillet on high till begins to smoke

- Add 1/3 of the meat cook undisturbed for 2 min

- Stir and cook an aditional minute or untill just pink in the middle

- remove to a bowl, repeat with remaing beef twice

- Reduce heat to med add 2 t. to now empty skillet

- Add chilies, and shallots and cook till softened 3-4 min stiring frequently

- Push mixture to the edges and add garlic to center cook till fragrent about 15 seconds

- Increase heat to high, add fish sauce mixture and reduce slightly about 30 seconds

- Return beef and juices 1/2 of the mint and cilantro, stir to coat

- Serve over rice topped with remainging mint, cilantro and peanuts


** Cut Beef into strips 1 3/4" wide with the grain, than slice into 1/4" thin slices accross the grain

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Calories Per Serving: 704 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I've been making this recipe for years! Originally got it from Cooks Illustrated. Made it last night with chicken because I didn't have any flank steak. A family favorite!
Xsjoy 4y ago

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