Ingredients

• 1 lb beef sirloin steak, 1 1/2 to 2 inches thick
• 2 slightly under ripe mangoes, cut into 1/4 inch thick slices
• 1/4 cup lemongrass, trimmed, peeled and sliced very thin on the bias
• 1/4 cup shallots, thinly sliced
• 1/4 cup Thai basil, thinly sliced
• 1/4 cup mint leaves, thinly sliced
• 1/4 cup cilantro leaves, sliced thin
• 1 red Fresno chili, seeded and thinly sliced
• 1 tablespoon canola oil

• 3 cloves garlic, minced
• 1 tablespoon galangal, peeled and minced
• 1 cup coconut milk
• 1/4 cup fish sauce
• 2 tablespoons palm sugar
• 1 tablespoon minced cilantro leaves

• 2 tablespoons green jalapeno, seeded and chopped
• 3 cloves garlic, chopped
• 2 tablespoons chopped cilantro stems
• 1 tablespoon chopped mint leaves
• 1/8 teaspoon ground black pepper
• 1/4 cup fish sauce
• 2 tablespoons lime juice
• 1 teaspoon rice vinegar
• 1 teaspoon grated palm sugar
• 1 tablespoon canola oil

• 1 tablespoon toasted unsalted peanuts, chopped