Stir-Fried Thai-Style Beef with Chiles and Shallots

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut steak with grain into 2 1/2 to 3 inch wide strips and place on large plate. Freeze until firm, About 15 minutes. Cut strips crosswise against the grain into 1/8 inch thick slices. combine one tablespoon water and baking soda in medium bowl. Add beef and toss to coat, Let sit for 5 minutes

Step 2

Combine one teaspoon oil, Garlic and chilies in small bowl. Set aside. Whisk 2 tablespoons fish sauce, Vinegar, Sugar, Sriracha and remaining 2 tablespoons water in 3rd small bowl, until sugar has dissolved; Set aside. Add remaining one tablespoon fish sauce, Coriander, cornstarch, And pepper to beef And toss until well combined.

Step 3

Heat 2 teaspoons oil in 12 inch nonstick skillet over medium high heat until just smoking. Add half of beef and increase heat to high. Cook tossing beef slowly, but constantly, Until no longer pink 2 to 6 minutes. Transfer to clean medium bowl. Repeat with two teaspoons oil and remaining beef. Transfer to bowl with first batch of beef.

Step 4

Heat remaining 2 teaspoons oil in now empty skillet over high heat until just smoking. Add shallots and cook, tossing slowly but constantly until beginning to soften, 3 to 5 minutes. push shallots to one side of skillet and reduce heat to medium. Add garlic mixture to clearing and cook mashing mixture into skillet until fragrant, About 30 seconds. Stir garlic mixture into vegetables.

Step 5

Add fish sauce mixture to skillet and increase heat to high. Cook until slightly reduced and thickened, about 30 seconds. Return beef and any accumulated juices to skillet and toss to combine. off heat, Stir in quarter cup mint and quarter cup parsley. Sprinkle with remaining quarter cup mint and remaining quarter cup parsley. Serve With a lime wedges.