Spicy Beef With Peanuts And Chiles

Spicy Beef with Peanuts and Chiles is a delicious and flavorful dish that combines thinly sliced flank steak with a blend of bold and aromatic ingredients.

This recipe starts by marinating thinly sliced flank steak in a mixture of soy sauce, fish sauce, and salt. The marinade helps to tenderize the beef and infuse it with savory flavors. In a separate bowl, a combination of soy sauce, fish sauce, lime juice, and brown sugar is set aside to create a tangy and slightly sweet sauce that will be added later.

To add an extra kick of flavor, peanuts, shallots, and Thai or serrano chiles are finely chopped in a food processor. These ingredients bring a delightful crunch and a spicy element to the dish. The mixture of peanuts, shallots, and chiles is then set aside to be incorporated later.

In a hot skillet, the marinated beef is quickly cooked until it loses its raw appearance. It is then removed from the pan, and the remaining oil is used to sauté the chopped shallot mixture. As the shallots soften and release their aroma, the beef is returned to the pan. The reserved soy sauce and lime juice mixture, along with fresh cilantro and basil, are added to the skillet. The dish is stirred to allow the flavors to meld together, creating a fragrant and delicious sauce that coats the beef.

Once cooked, this spicy beef dish is ready to be enjoyed. The tender slices of beef are infused with the bold flavors of soy sauce, fish sauce, lime juice, and aromatic herbs. The addition of peanuts adds a delightful crunch, while the chiles bring a pleasant heat that lingers on the palate. This dish is often served over steamed rice and garnished with additional cilantro and basil for a vibrant and satisfying meal.

SERVES: 4

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

INSTRUCTIONS:

1. 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.
2. Pulse the peanuts, shallots, and chiles in a food processor until finely chopped. Transfer to a small bowl.
3. 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.
4. 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.
5. 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.

NUTRITIONAL INFORMATION:

PER SERVING

• 350 CALORIES | 27G PROTEIN | 8G CARB | 23G TOTALFAT | 5G SAT FAT |
  12G MONOFAT | 5G POLY FAT | 45MG CHOL | 1,040G SODIUM | 1G FIBER

NOTE:

• Flank steak isn’t really a steak at all, but actually an entire cut of meat. The flank is a lean cut with a visible longitudinal grain that absorbs marinades well. It’s known for its beefy flavor and firm texture.

MORE ABOUT SERRANO CHILES:

• Very hot chiles that are smaller and hotter than jalapeños, serranos are most often sold green, when they lend a tangy, herbal, vegetal flavor. In late summer, you may see fully ripe, red serrano chiles. If your market doesn’t have serranos, substitute another small, hot chile, such as the Thai bird chile.
• Choose chiles that are shiny and firm with strong, uniform color. They should feel dense and heavy for their size. Avoid chiles that are flaccid, wrinkled, bruised, blemished, or discolored.