Servings: 4

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.

Ingredients

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

Nutritional Sample Size based on four servings
Calories (kcal) : 350
Fat Calories (kcal): 210
Fat (g): 23
Saturated Fat (g): 5
Polyunsaturated Fat (g): 5
Monounsaturated Fat (g): 12
Cholesterol (mg): 45
Sodium (mg): 1040
Carbohydrates (g): 8
Fiber (g): 1
Protein (g): 27

Preparation

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.

Serve with Rice Noodle Salad on the side.

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Reviews (33 reviews)

Krispie | 02/04/2019
This was tasty and easy but not amazing. I will definately make this again sometime for a weeknight meal but I would not serve it to company as it just didn’t have that pizzaz I have come to expect from FineCooking recipes.
caffiend | 01/29/2019
Just made a double batch of this for the office. It was a HUGE hit. Delicious.

I held back a little on the serranos, so we had siracha on the side. I put a good bit more basil and cilantro in, and basically doubled everything (except the peppers).

Served with plain white rice. I'll get more fancy next time!
pstaubs | 01/28/2019
Yum. Will make again.

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What We're Cooking Now

Name: Spicy Beef with Peanuts & Chiles
Yield: 4 servings
Cuisine: Asian
Ingredients: 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