Thai-Marinated Beef Stir-Fry with Fresh Chili-Lime Sauce

Thai Top Sirloin

This colorful Thai dish, featuring beef sirloin, fennel, cherry tomatoes, red onion, snow peas, ginger, basil and cilantro, gets an extra punch of sweet citrus flavor from a fresh chili-lime sauce.

Serves: 4
Prep: 45 min
Marinating time: 30-60 min
Cooking time: 20 min
Skill level: intermediate
Tools: food processor/blender, heavy skillet and/or wok

Ingredients

Fresh Chili-Lime Sauce
2 red jalapeños or 4 long red chilies
3 garlic cloves
1 c cilantro leaves
1/2 c coconut palm sugar
1/3 c fish sauce (sub with oyster sauce or light soy, if preferred)
1 c lime juice (approx. 5 limes)

Stir-Fry
1 lb beef top sirloin steak
1 1/2 c Fresh Chili Sauce, divided
2 T vegetable oil, divided
1" piece of fresh ginger root, peeled and sliced into matchsticks
1 sm red onion, cut into 1/3" wedges
1 sm fennel bulb, cored and thinly sliced
1/2 lb snow peas
1/4 pt ea red and yellow cherry tomatoes, halved
1/2 c Thai basil leaves
4 servings jasmine rice, cooked

Steps

Fresh Chili-Lime Sauce
Trim, seed and roughly chop peppers. Place all sauce ingredients except lime juice in a food processor bowl or blender and process for 1-2 min until puréed. Add lime juice and combine well. Sauce can be made up to one day in advance.

Stir-Fry
Place steak, 1/2 c of sauce and 1 T of oil in a non-reactive dish (glass or stainless steel). Cover and let marinate in the refrigerator for 30-60 min. Preheat oven to 350 degrees. Heat a heavy-bottom skillet over med-high heat. Remove steak from marinade and sear undisturbed for 2 min per side (or grill the steak if preferred). Transfer steak to oven and cook 10-12 min for med doneness. Remove from oven, cover with foil and let rest.

In another skillet or wok, heat remaining 1 T oil over med-high heat. Add ginger and fry 1-2 min until golden and crisp. Transfer to a paper towel. Add onion and fennel to skillet and stir-fry for 2 min. Add snow peas and tomatoes and stir-fry for 1 min.

Thinly slice beef against the grain. Add beef to pan, then Thai basil leaves and 1/2 to 1 c sauce, as desired. Stir to combine, then divide between four serving plates. Garnish with lime and crispy ginger. Serve with jasmine rice and remaining Fresh Chili-Lime Sauce.