Spicy Mint Beef

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I thought this dish was really good! Super spicy yet clean and refreshing. As far as other reviewers stating the dish was too salty or too spicy, it is a personal preference thing overall but I am just throwing this out there- the 'too salty' folks I imagine did not use the right kind of soy sauces. I tasted both before putting them in the dish and the black soy wasnt even really salty.

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Love it. So happy saw this episode. Giada your recipe was spot on, it truely was mix of sweet, saulty, and spicy. Fresh Thai Basil & fresh mint is must for this recipe. I agree with previous tip from one of reviewer to freeze flank steak for about 20-30 minutes helps to slice it paper thin.

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This was a delicious and flexible recipe. I added half the specified amount of fish sauce, and even that was still just a touch salty for me. Thai chilis are too spicy for me, so I skipped them and added a spicier chili paste instead. I did half a pound of sliced rib-eye steak since I didn't have fajita, but kept everything else as specified in the recipe. The Thai soy sauces are key here; I wouldn't make this without them.

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I thought this dish was great. I only used one chili but it didnt seem hot enough so I had to add some hot chili flakes. Next time I will uyse more chilis. I did take the suggestion from other reviews and used cornstarch to make a sauce. It seemed a little dry so I added some water and it turned out great. At first, the amount of herb seemed like way too much but it actually worked out great. Also, I added the amounts called for the sauces and I actually thought it needed more salt, that it need more regular soy sauce and less sweet sauce. All in all, I will definately be making this again!

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I am new to Thai cooking and thought this turned out very tastey! I did make a few adjustments by adding in less Thai Chli's to take down the heat a bit. Also, I semi froze my flank steak to make it paper thin and tossed in a few tablespoons of cornstarch prior to cooking (this made an excellent consistency in the sauce. Also, I could not find fresh thai basil but used about half of a small jar of thai basil and it was good. On a side note I threw in some snow peas and water chestnuts because I had them/like them. The important thing in this sauce is to use the sweet and premium dark/black soy or it is too salty. I bought these and I thought it turned out great. Thanks for changing it up Giada!

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We had a ton of mint and Thai basil from our garden, and this recipe was fantastic for using it up! I did not add the chili paste as I didn't have time to go to another store to look for it (I had almost everything else on hand. Great flavors. I might add a little less fish sauce next time and may cut back on the regular soy to reduce the salt. My husband loved it. Will definitely make again.

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This was fun to make & eat. I had a great adventure shopping for the ingredients, at the local Asian market. And I didn't spend much! We loved the dish, but it was just a little spicy for us. Next time I will use 2 Thai chilies, and slightly reduce the chili paste. Just prior to serving I added some cornstarch to thicken the sauce a bit. Definitely will make this again.

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I followed the recipe exactly as written. Amazing taste and it really makes all of the difference to find authentic Asian ingredients. I did not find this dish too salty, but I did find it too spicy for my taste. I think next time I will only use one Thai bird chili and half the amount of chili paste. Otherwise, I would give this 5 stars for authentic flavor and it is very easy.

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It truly tasted like great restaurant Thai cusine at home!!!

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FABULOUS! The only change I made was I use chicken and had to quadruple the recipe! I have a ministry group in my home each week and treated them to a special dinner (14 young adults, all in their 20's--talk about a tough crowd! Anyway, they LOVED IT and I was thrilled to see them all so pleased. Thank you Giada! Any suggestions for large group, easy, affordable menu ideas would be great. (I cook dinner for them every week!