BEEF AND MARINADE
2 lbs beef blade steak, trimmed and sliced crosswise into ¼-inch-thick strips
1 TBS fish sauce
1 tsp brown sugar
¾ tsp ground coriander
¼ tsp white pepper
2 TBS fish sauce
2 TBS rice vinegar
2 TBS water
1 TBS packed light brown sugar
1 TBS Sriracha sauce
3 TBS vegetable oil
3 garlic cloves, minced
3 serrano or jalapeño chiles, stemmed, seeded, and sliced thin
3 shallots, peeled, quartered, and layers separated
½ cup fresh mint leaves, large leaves torn into bite-size pieces
½ cup fresh cilantro leaves
⅓ cup dry-roasted peanuts, chopped
BEEF AND MARINADE: In a large bowl, combine marinade ingredients, mix well, add beef and toss well. Marinate for 15 MINUTES.
STIR-FRY: In a small bowl, combine fish sauce, vinegar, water, sugar, and Sriracha, mix well. In the second small bowl, combine 1 tsp oil and garlic.
Heat 2 tsps oil in a nonstick skillet over HIGH until smoking. Add one-third of beef in a single layer. Cook without stirring for 2 MINUTES or until well browned.
Stir and continue to cook for 30 SECONDS or until beef is browned around the edges and no longer pink in the center. Transfer beef to a clean bowl. Repeat the process for 2 more batches.
Reduce heat to MEDIUM, add remaining 2 tsps oil to now-empty skillet, and swirl to coat. Add serranos and shallots and cook, stirring frequently for 3 to 4 MINUTES or until beginning to soften.
Clear center of skillet, add garlic mixture and cook for 15 to 20 SECONDS or until fragrant. Stir mixture into vegetables.
Whisk sauce to recombine and add to skillet. Increase heat to HIGH and cook for 30 SECONDS or until slightly reduced and thickened.
Return beef and any accumulated juices to skillet and stir to combine. Stir in half of mint and half of cilantro. Sprinkle with peanuts and remaining mint and cilantro.
Serve, passing lime wedges separately