Savory Thai Flank Steak Stir-Fry with Chiles and Fresh Herbs
This delectable Thai-inspired stir-fry melds tender flank steak with vibrant chiles, aromatic shallots, and fresh herbs for a dish bursting with flavor and texture. While the original recipe suggests using blade steak, we find flank steak offers a superior chew and a more pronounced beefy taste. The key to achieving the best texture lies in slicing the steak correctly: ensure to cut against the grain for melt-in-your-mouth pieces. The nuanced flavor from white pepper elevates the dish beyond ordinary stir-fries, while the addition of fresh mint and cilantro introduces a refreshing brightness. We recommend serving this dish alongside steamed jasmine rice, though any rice would harmonize beautifully with its bold flavors. Prepare for a quick cook time—ideal for busy weeknights—minus the marination, making it an excellent choice for home chefs seeking a satisfying dinner in under an hour.
N/A
Servings
168
Calories
16
Ingredients
Ingredients
ground coriander
3/4 teaspoon (ground)
white pepper
1/8 teaspoon (ground)
light brown sugar
2 teaspoons (packed)
fish sauce
3 tablespoons (divided)
flank steak
1 3/4 lbs (trimmed and cut into 1/4-inch-thick strips)
rice vinegar
2 tablespoons (none)
water
2 tablespoons (none)
asian chili paste with garlic
1 tablespoon (none)
garlic cloves
3 medium (minced or pressed (about 1 tablespoon))
vegetable oil
3 tablespoons (divided)
serrano chilies or jalapeño chiles
3 (halved, seeds and ribs removed, cut crosswise 1/8 inch thick)
shallots
3 medium (trimmed, peeled, quartered lengthwise, and layers separated)
fresh mint leaves
1/3 cup (large leaves torn into bite-sized pieces)
fresh cilantro leaves
1/3 cup (none)
chopped unsalted dry roasted peanuts
1/3 cup (none)
lime wedge
for serving (none)
Instructions
1
For the Beef and Marinade: In a large bowl, combine the ground coriander, white pepper, light brown sugar, and fish sauce. Add the trimmed flank steak and toss well to ensure all the meat is thoroughly coated. Allow the steak to marinate at room temperature for 15 minutes.
2
For the Stir-Fry Sauce: In a separate small bowl, whisk together the fish sauce, rice vinegar, water, brown sugar, and Asian chili paste until the sugar is fully dissolved. Set this sauce aside.
3
Prepare the garlic by mixing it with 1 teaspoon of vegetable oil in a small bowl; set this aside as well.
4
Heat 2 teaspoons of vegetable oil in a large nonstick skillet over high heat until it begins to smoke. Introduce one-third of the marinated beef in an even layer. Do not stir for the first 2 minutes to allow for proper browning. After 2 minutes, stir the beef and continue cooking for an additional 30 seconds until it’s well browned and no longer pink in the center. Transfer the cooked beef to a medium bowl.
5
Repeat this process twice more with the remaining beef and additional oil, ensuring to maintain the same cooking technique.
6
Once all the beef is cooked, reduce the heat to medium and add the final 2 teaspoons of oil to the skillet, swirling to coat the bottom. Add the sliced chiles and shallots, cooking for 3 to 4 minutes while stirring frequently until they begin to soften.
7
Clear a space in the center of the skillet by pushing the chile-shallot mixture to the sides. Add the garlic mixture to this clearing and cook for approximately 15 seconds, mashing with a spoon until fragrant. Blend the garlic with the chile-shallot mixture.
8
Pour the prepared stir-fry sauce into the skillet and increase the heat to high, cooking until the sauce slightly reduces and thickens for about 30 seconds.
9
Finally, return the cooked beef and any juices back into the skillet. Toss everything together to ensure all ingredients are well-coated with the sauce. Mix in half of the fresh mint and cilantro.
10
Serve immediately, garnishing individual portions with the remaining chopped peanuts and fresh herbs, and include lime wedges on the side for an added burst of freshness.
Nutrition Information
10.5g
Fat
7.5g
Carbs
10.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in the Savory Thai Flank Steak Stir-Fry?
The primary protein is 1 3/4 lbs of flank steak, trimmed and cut into 1/4-inch-thick strips.
Can I substitute the flank steak with another cut of beef?
Yes, the original recipe suggests blade steak, but flank steak is recommended for its superior chew and beefy taste.
How should I cut the flank steak for the best texture?
You should slice the steak against the grain into 1/4-inch-thick strips to ensure melt-in-your-mouth pieces.
How long does the beef need to marinate?
The steak should marinate at room temperature for 15 minutes.
What ingredients are used in the beef marinade?
The marinade consists of ground coriander, white pepper, light brown sugar, and fish sauce.
What are the components of the stir-fry sauce?
The sauce is made by whisking together fish sauce, rice vinegar, water, brown sugar, and Asian chili paste.
How should the garlic be prepared before cooking?
Mix 3 medium minced or pressed garlic cloves with 1 teaspoon of vegetable oil in a small bowl.
What type of heat is required for cooking the beef?
The beef should be cooked in a large nonstick skillet over high heat until the oil begins to smoke.
Why is it important not to stir the beef for the first 2 minutes?
Leaving the beef undisturbed for the first 2 minutes allows for proper browning.
How many batches should the beef be cooked in?
The marinated beef should be cooked in three separate batches to maintain high heat and ensure proper searing.
What should I do with the cooked beef while the vegetables are cooking?
Transfer the cooked beef to a medium bowl and set it aside while you prepare the vegetables.
What vegetables are included in the stir-fry?
The recipe includes sliced serrano or jalapeo chiles and three medium shallots.
How do I prepare the shallots for this recipe?
Shallots should be trimmed, peeled, quartered lengthwise, and the layers separated.
What is the cooking time for the chiles and shallots?
Cook the chiles and shallots for 3 to 4 minutes while stirring frequently until they begin to soften.
How should the garlic be added to the skillet?
Clear a space in the center of the skillet, add the garlic mixture, and cook for about 15 seconds until fragrant before blending with the other vegetables.
How long should the stir-fry sauce be cooked in the skillet?
Increase the heat to high and cook the sauce for about 30 seconds until it slightly reduces and thickens.
When are the fresh herbs added to the dish?
Half of the fresh mint and cilantro are mixed in once the beef is returned to the skillet, and the rest is used as a garnish.
What specific fresh herbs are used?
The recipe uses 1/3 cup of fresh mint leaves and 1/3 cup of fresh cilantro leaves.
What is the recommended garnish for the stir-fry?
Garnish with chopped unsalted dry roasted peanuts, the remaining fresh herbs, and serve with lime wedges.
What side dish pairs best with this Thai stir-fry?
It is highly recommended to serve this dish with steamed jasmine rice.
How many calories are in a serving of this dish?
Each serving contains approximately 168 calories.
What is the fat content per serving?
The dish contains 10.5g of fat per serving.
How many grams of protein are in each serving?
There are 10.5g of protein per serving.
What is the carbohydrate count for this recipe?
The recipe contains 7.5g of carbohydrates per serving.
Can I use jalapeos instead of serrano chiles?
Yes, you can use either 3 serrano chiles or 3 jalapeo chiles.
How should the chiles be prepared to control the heat?
The chiles should be halved with the seeds and ribs removed, then cut crosswise 1/8 inch thick.
What ingredient provides a unique nuance to the stir-fry's flavor?
White pepper is used to elevate the dish beyond ordinary stir-fries with its nuanced flavor.
How much vegetable oil is needed in total?
The recipe requires a total of 3 tablespoons of vegetable oil, used in divided portions.
Is this a quick meal to prepare?
Yes, the recipe is ideal for busy weeknights as it has a quick cook time and can be completed in under an hour including marination.
What role does the Asian chili paste with garlic play?
It is a key component of the stir-fry sauce, providing both heat and aromatic depth.