Peel the garlic cloves and chop. Remove the skin from the shallot and chop.
Cut the beef into strips about 1 inch thick. Cut the strips into small chunks.
In a medium bowl, add the sliced beef, half of the chopped garlic and half of the chopped shallot. Add the oyster sauce, 1/2 Tbsp fish sauce, curry powder, sugar and ground black pepper. Mix together combining well. Let marinate while continuing with the next steps.
In a medium colander and bowl, add the dried wood ear mushrooms. Fill the bowl with hot water and let soak for 10 minutes.
Repeat the same process for the bean thread noodle: Transfer to a medium colander and bowl. Fill the bowl with hot water and let soak for 10 minutes.
Prep the vegetables as follows: Chop the onion. Core the red bell pepper. Cut into 1/2 inch thick strips. Cut the strips into small pieces. Cut the lime into wedges. For the rice paddy herb, roughly chop it.
After the mushrooms are done soaking, rinse with cold water. Cut into thin strips and then into small pieces.
Drain the bean thread noodle. Toss in the colander to remove the excess water. Using scissors, cut the noodles into short strands.
Place a sesame rice cracker into the microwave. Microwave on High power for 1 1/2 - 2 minutes or until the cracker is puffy and golden. Break each rice cracker into large pieces. Set aside on a large plate.
Heat a medium-sized wok over High heat and then add 1 tsp vegetable oil. Add the remaining chopped garlic and shallots. Stir-fry for 15 seconds. Add the marinated beef and stir-fry for 1 minute, searing the outside. Transfer the beef to a clean plate.
Add another 1 tsp vegetable oil to the wok. Add the chopped red bell peppers, onions and mushrooms. Stir-fry over Medium High heat until the vegetables just start to soften, approximately 2-3 minutes. Add the bean thread noodle and add back the beef. Toss together combining well. Add the coconut milk and 1/2 Tbsp fish sauce. Combine together stir-frying for another 2 minutes.
To serve, transfer the stir-fry to a large plate. Top with the fried onions, crushed roasted peanuts and chopped rice paddy herb. Garnish the plate with the lime wedges.
To enjoy, use the sesame rice crackers to scoop up the delicious beef stir-fry.
Serve this Beef Stir-Fry Appetizer with Sriracha sauce or chopped red chilies to spice it up.
This dish can be served hot or at room temperature. Store any remaining portions in the refrigerator and enjoy within 2-3 days.