Description
This is another great stir-fry recipe from the Fall 2007 edition of Fine Cooking. Do all your chopping and dicing ahead of time as the recipe goes together quickly!
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Directions
Toss the steak with 1 T. soy sauce, 1 tsp. fish sauce, and the salt. Combine the remaining 1 T. soy sauce and 1 tsp. fish sauce with 1 T. lime juice and the brown sugar and set aside.
Pulse the peanuts, shallots, and chiles in a food processor until finely chopped. Transfer to a small bowl.
Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1 1/2 T. 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.
Reduce the heat to medium, add the remaining 1 1/2 T oil and the shallot mixture, sprinkle with salt, and cook, stirring, until the shallots are soft, about 2 minutes.
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. Serves 4.
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Ingredients
 1 pound flank steak, thinly sliced on the diagonal against the grain
2 T. soy sauce
2 tsp. fish sauce (Nuoc cham, in the Oriental section)
1/4 tsp. kosher salt
2T. fresh lime juice
1 T. light brown sugar
1/4 cup salted peanuts
2 large shallots, coarsely chopped
2 Thai or serrano chiles, stemmed and coarsely chopped
3 T. canola or peanut oil
1/3 cup coarsely chopped fresh cilantro
3 T. chopped fresh basil
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