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1
1.
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2
Mix all the ingredients for the sauce (first 5 ingredients); set aside.
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3
2.
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4
Slice the steak crosswise on the bias, and then cut into thin strips about 1/4 inch thick.
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5
3.
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6
Mix the marinade ingredients (ingredients 6-9) and add to the beef strips.
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7
Let the meat marinate in the refrigerator for at least 10 minutes (up to an hour).
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8
4.
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9
Do all the chopping/mincing: mince the garlic; remove the seeds from the hot peppers and slice them into matchsticks; quarter the shallots lengthwise and separate the layers; roughly chop the cilantro (but leave the basil leaves whole); cut the lime into wedges; lightly chop the peanuts.
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10
5.
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11
Mix the minced garlic with 1 teaspoon of the oil and set aside.
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12
6.
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13
Heat 2 teaspoons of oil in a 12 cast iron skillet over high heat.
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14
When the oil starts shimmering, add 1/3 of the beef strips.
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15
Spread them out in the pan and dont touch them for 2 minutes.
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16
After 2 minutes are up, they should be very nicely seared on one side.
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17
Stir fry for 30 seconds, moving them around the pan, until cooked through.
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18
Remove the first batch of beef to a bowl, and cook the remaining 2 batches in the same way.
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19
Set the beef aside.
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20
7.
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21
Add 2 teaspoons oil to the skillet, and when shimmering, add the shallot and peppers.
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22
Cook for about 3 minutes, stirring frequently, until softened.
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23
8.
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24
Clear a space in the middle of the skillet and add the garlic/oil mixture.
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25
Press the garlic into the pan with a spatula for about 15 seconds.
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26
Then mix it into the veggies.
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27
9.
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28
Add the sauce, increase the heat to high, and let it reduce and thicken for about 30 seconds.
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29
Stir in the beef with any accumulated juices, stirring well to get it coated in the sauce.
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30
10.
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31
Stir in half the cilantro and basil and take the skillet off the heat.
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32
Stir everything to combine.
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33
11.
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34
Serve over white rice and garnish with the remaining cilantro and basil, peanuts, and lime wedges.
