I love any chance to make my own take out food and this recipes doesn’t look like it will disappoint. You could serve this over rice or noodles. A nice Asian inspired salad would also work as a side dish. You may need to hit the Asian grocery store or the ethnic aisle at the grocery store for the fish sauce.
Don’t be afraid to cut back on the heat if your guests aren’t fans of spicy foods. If sirloin is on sale drop in instead of the flank steak. Throw in some broccoli too to mix things up and add some veggies.
In the reviews of the original post other cooks also doubled the sauce.
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
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 or wok 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.