Photo: Spicy Mint Beef Recipe
Ingredients
- 3 tablespoons vegetable or canola oil
- 4 cloves garlic, minced
- 3 Thai chiles, such as prik kee noo, or 3 serrano chiles, stemmed and thinly sliced*
- 1 pound flank steak, very thinly sliced
- 3 shallots, thinly sliced
- 1 red bell pepper, stemmed, cored, seeded and cut into 1/8-inch thick slices
- 1/4 cup fish sauce*
- 2 tablespoons sweet soy sauce*
- 2 tablespoons black soy sauce*
- 1 tablespoon chili paste in soy bean oil*
- 1 1/2 cups chopped fresh Thai basil leaves*
- 1 cup whole fresh mint leaves
- *Can be found at specialty Asian markets
- Serving suggestion: sticky or steamed white rice
Directions
In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, for 2 minutes. Add the shallots and bell pepper and cook for 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently until the meat is cooked through and the vegetables are tender, about 3 minutes. Remove the skillet from the heat and stir in the basil and mint until wilted. Transfer to a serving dish and serve over steamed white rice.
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By tonightwe_sushi
Denver, NC
on October 06, 2012
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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.
By lgfalke_12126197
Pearl City, 50
on July 13, 2012
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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.
By toomuchsugar121...
Chicago, IL
on June 07, 2012
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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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