Ingredients Jump to Instructions ↓

  1. 1 lb. flank steak, thinly sliced on the diagonal against the grain

  2. 2 Tbs. soy sauce

  3. 2 tsp. fish sauce

  4. 1/4 tsp. kosher salt; more to taste

  5. 2 Tbs. fresh lime juice

  6. 1 Tbs. light brown sugar

  7. 1/4 cup salted peanuts

  8. 2 large shallots, coarsely chopped

  9. 2 Thai or serrano chiles, stemmed and coarsely chopped (don't seed)

  10. 3 Tbs. canola or peanut oil

  11. 1/3 cup coarsely chopped fresh cilantro

  12. 3 Tbs. chopped fresh basil

Instructions Jump to Ingredients ↑

  1. To learn more, read the article:

  2. 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.

  3. Pulse the peanuts, shallots, and chiles in a food processor until finely chopped. Transfer to a small bowl.

  4. 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.

  5. 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.

  6. 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.


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