Stir-fried Thai-style beef with chiles and shallots from Cook's Illustrated Magazine, Jul/Aug 2005 (page 19)

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Notes about this recipe

  • ashallen on August 25, 2021

    Very fresh, strong flavors that work very well together. I wasn't able to find blade steak and used the flank steak option instead. I'll be more careful next time about how long I cook it since I let it go a bit too long and toughen this time. Leftovers held up better than I expected, but since a lot of the sparkle in this dish comes from its fresh, distinct flavors, I'll make a half-recipe next time for the two of us. Cutting back the fresh chiles to 1 yielded a happy heat level for us. Recipe uses a mixture of mint and cilantro as a substitute for Thai basil, but I'll hunt down the basil next time since it'd be excellent here. Recipe says to cook in a non-stick skillet, but a wok on a gas burner worked great.

  • mfto on July 29, 2011

    I made this using leftover flank steak which I marinate but then just toss into the stirfry at the last moment. I used the full amount of marinade and sauce. Taste before using full amount of brown sugar and chili-garlic paste. I did not use chiles because it was hot enough for us with the chili-garlic paste. I didn't have the mint leaves but used lots of cilantro. The peanuts and lime wedges are good too. Served with jasmine rice.

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Reviews about this recipe

  • Kate Cooks the Books

    This is one of our favorite stir-fry dishes.

    Full review
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