I was really surprised at how good this turned out. While cooking, I had been growing increasingly skeptical (mint … with beef?), but it really comes together well. The fresh herbs add an excellent note, and they don't overpower it at all.

The next time I make this, I think I will actually increase the number of jalapenos by one. They were very good and the dish was not even slightly spicy. In fact, I might bump the red pepper up to a big pinch, as well.

The original recipe called for a blade steak, which I couldn't find. This steak has a line of connective tissue running down the center which should be cut out. The flank steak was a perfectly acceptable substitute, but it is very important that it be sliced across the grain to prevent it from being tough.

THAI CHILI BEEF

Beef and marinade:

• 1.25 lbs. flank steak
• 1 Tbsp. fish sauce
• 1/8 tsp. ground pepper
• 3/4 tsp. ground coriander
• 1 Tbsp. brown sugar

Stir fry:

• 2 jalapenos or serrano chilis
• 2 shallots
• 2 Tbsp. fish sauce
• 1 Tbsp. brown sugar
• 1 Tbsp. unseasoned rice vinegar
• pinch red pepper flakes
• 2 Tbsp. water
• 3 cloves garlic, crushed and mixed with 1 tsp. oil
• 1/3 cup. fresh mint leaves, torn to small pieces
• 1/3 cup. fresh cilantro, torn to small pieces

Trim the flank steak of any fat and silverskin. Cut the flank steak across the grain into strips about 1/4-inch thick, 1/2-inch wide, and 3-inches long. Mix with the marinade ingredients and let sit in the refrigerator at least 30 min.

Cut the jalapenos lengthwise and remove the seeds and ribs. Slice the jalapeno halves crosswise into 1/8-thick slices. Cut the shallots in half lengthwise, then cut the halves again in half, lengthwise. Separate the shallot quarters into slices. (You will have flat pieces, not minced shallot.)

Heat a non-stick skillet over high heat with about 2 tsp. oil. When hot, add a third to a half of the beef slices. Continue cooking over high heat about 3 or 4 minutes until the bottom side browns, then flip the beef. Continue cooking until both sides are nicely brown and the beef is fully cooked, about 3 minutes more. Remove the beef and set aside. Repeat with another third of the beef until it is all cooked.

Reduce the heat to medium. In 2 tsp. oil, add the shallots and jalapenos and cook until the shallots are slightly translucent and the jalapenos have softene, about 3 minutes.

Add the garlic and cook until fragrant, about 30 seconds. Add the fish sauce, sugar, vinegar, red pepper and water and simmer until the liquid is reduced and the sauce is slightly syrupy.

Add the reserved beef and heat through. Add the mint and cilantro and heat until the herbs are heated and slightly wilty.

Serve over white rice

Serves about 4.

Source: Adapted from an episode of America's Test Kitchen.