1 1/4 to 1 1/2 pound piece flank steak
1/2 cup high temperature oil, such as peanut, canola or safflower, plus 2 tablespoons
2 shallots, peeled and thinly sliced
3 tablespoons cornstarch
Salt
1 pound whole-grain or whole-wheat spaghetti
6 ounces or 1/3 pound shiitake mushrooms
1 red bell pepper
1 red hot chile pepper
3 to 4 cloves garlic, grated or chopped
4 to 5 scallions, thinly sliced on an angle
3 tablespoons curry paste, mild to medium heat (recommended: Patak's)
3 tablespoons fish sauce
2 cups chicken stock
1 cup shelled frozen edamame, thawed
1 cup loosely packed, basil leaves, thinly sliced or torn
1 lime, zested and juiced
Freshly ground black pepper