Spicy, salty, sweet and tangy, this Thai-style stir-fry gets a fresh burst of flavour from a sprinkling of basic and cilantro.


  • 1 pound flank steak, thinly sliced on the diagonal across the grain
  • 2 tbps soy sauce, (or tamari)
  • 2 tsp fish sauce
  • ¼ tsp kosher salt
  • 2 tbps lime juice, fresh
  • 1 tbps brown sugar
  • ¼ cup salted peanuts, (or more)
  • 2 large shallots, coarsely chopped
  • 2 thai or serrano chiles (or jalepeno), coarsely chopped
  • 3 tbps canola or peanut oil
  • cup cilantro, coarsely chopped (optional)
  • 3 tbps fresh basil, chopped


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. 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. (I drain and clean the pan with a quick wipe with a paper towel)
4. Reduce the heat to medium, add the remaining 1 1/2 Tbs. oil and the shallot mixture 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 flavours meld, 2 minutes.
5. Season to ease with salt and serve sprinkled with the remaining lime juice, cilantro and basil. Some lime slices make it look ultra impressive.


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