Login to Save Like

Ingredients

Serves 4

• 1/4 cup vegetable oil
• 4 shallots (5 to 6 ounces total), peeled, halved lengthwise, and thinly sliced crosswise (about 1 cup)
• 5 ounces shiitake mushrooms, stems removed, caps thinly sliced
• 4 carrots, sliced into ribbons with a vegetable peeler (about 2 cups)
• 1 piece fresh ginger (3 inches long), peeled and finely minced
• 1 medium jalapeno pepper (ribs and seeds removed for less heat, if desired), finely minced
• coarse salt and ground pepper
• 1 can (13.5 ounces) coconut milk
• 1 sirloin steak (12 ounces), thinly sliced crosswise
• 1 1/2 teaspoons grated lime zest and cup juice (from about 2 limes)
• cilantro leaves (optional)

Description

Shallots In Season: Pan-fried Until Crisp, Shallots Are Served As A Crunchy Garnish; Coconut Milk, Ginger, Plus The Heat Of Jalapeno Add Up To Asian Flavor. Cook This Main Ahead Of Time Without Compromising Flavor. Refrigerate Up To Two Days, Then Rehe

Martha Stewart