Spicy Beef with Peanuts & Chiles
by Tony Rosenfeld
As seductive as picking up the telephone and ordering in on a busy weeknight may be, you can throw together a stir-fry quicker than it takes a delivery person to get to your door. Even better, this dish is just as good as—or even better than—anything you'll find in a to-go carton. If you don't have a stir-fry pan, use a heavy skillet with a large surface area for the ingredients sear properly.
Serves 4
To learn more, read the article:
A flash in the pan: speedy stir-fries
1 lb. flank steak, thinly sliced on the diagonal against the grain
2 Tbs. soy sauce
2 tsp. fish sauce
1/4 tsp. kosher salt; more to taste
2 Tbs. fresh lime juice
1 Tbs. light brown sugar
1/4 cup salted peanuts
2 large shallots, coarsely chopped
2 Thai or serrano chiles, stemmed and coarsely chopped (don’t seed)
3 Tbs. canola or peanut oil
1/3 cup coarsely chopped fresh cilantro
3 Tbs. chopped fresh basil
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.
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 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.
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.
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.
Serving Suggestions
Serve with
Rice Noodle Salad on the side.
nutrition information (per serving):
Size
:
based on four servings;
Calories
(kcal):
350;
Fat
(g):
23;
Fat Calories
(kcal):
210;
Saturated Fat
(g):
5;
Protein
(g):
27;
Monounsaturated Fat
(g):
12;
Carbohydrates
(g):
8;
Polyunsaturated Fat
(g):
5;
Sodium
(mg):
1040;
Cholesterol
(mg):
45;
Fiber
(g):
1;
photo: Scott Phillips
From Fine Cooking 88
, pp. 98a
September 18, 2007
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