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FOR THE BEEF AND MARINADE:
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Combine coriander, white pepper, brown sugar, and fish sauce in large bowl.
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Add beef, toss well to combine; marinate 15 minutes.
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FOR THE STIR-FRY:
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In small bowl, stir together fish sauce, vinegar, water, brown sugar, and chili-garlic paste until sugar dissolves; set aside.
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In small bowl, mix garlic with 1 teaspoon oil; set aside.
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Heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until smoking; add one-third of beef to skillet in even layer.
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Cook, without stirring, until well browned, about 2 minutes, then stir and continue cooking until beef is browned around edges and no longer pink in the center, about 30 seconds. Transfer beef to medium bowl.
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Repeat with additional oil and remaining meat in 2 more batches.
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After transferring last batch of beef to bowl, reduce heat to medium; add remaining 2 teaspoons oil to now-empty skillet and swirl to coat.
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Add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes.
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Push chile-shallot mixture to sides of skillet to clear center; add garlic to clearing and cook, mashing mixture with spoon, until fragrant, about 15 seconds. Stir to combine garlic with chile-shallot mixture.
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13
Add fish sauce mixture to skillet; increase heat to high and cook until slightly reduced and thickened, about 30 seconds.
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14
Return beef and any accumulated juices to skillet, toss well to combine and coat with sauce, stir in half of mint and cilantro; serve immediately, sprinkling individual servings with portion of peanuts and remaining herbs, and passing lime wedges separately.
