Stir-Fried Thai-Style Beef with Chiles and Shallots | America's Test Kitchen

Ingredients

• 3/4 teaspoon ground coriander
• 1/8 teaspoon ground white pepper
• 1 teaspoon light brown sugar
• 1 tablespoon fish sauce
• 2 pounds blade steak, trimmed and cut into 1/4-inch-thick strips (see illustrations below)
• 2 tablespoons fish sauce
• 2 tablespoons rice vinegar
• 2 tablespoons water
• 1 tablespoon light brown sugar
• 1 tablespoon Asian chili-garlic paste
• 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
• 3 tablespoons vegetable oil
• 3 serrano chiles or jalapeño chiles, halved, seeds and ribs removed, chiles cut crosswise 1/8 inch thick
• 3 medium shallots, trimmed of ends, peeled, quartered lengthwise, and layers separated
• 1/2 cup fresh mint leaves, large leaves torn into bite-sized pieces
• 1/2 cup fresh cilantro leaves
• 1/3 cup chopped unsalted roasted peanuts
• lime wedges for serving