Spicy Mint Beef

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Delicious, we love it!

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My sister-in-law cooked it for us and my husband and I can't wait til we get home and cook it for ourselves.

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This dish is now officially one of our favorite Thai dishes. Given how many different Thai dishes we've tried and loved over the years, that's saying a lot. In our opinion, the mint really made the dish zing, even though we're not that big on mint in most recipes. It was super easy and the only thing we'd do differently next time is make only half the recipe, since it was so good we couldn't resist going back for seconds and thirds. Super easy - super delish! :

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this was very good. i gave it 4 stars because i thought it was better without the mint. without the mint it is a very great dish. not too hot, salty, or anything. it was perfect!!

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I used everything it asked for, except the mint, because my husband and I don't like mint. Then I added some fresh string beans, and it was soooo good, and not too salty or sweet.

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I usually love Giada's recipes, but this was clearly a disaster. I followed the recipe, but ended up having to add water to the mix to try and tone down the salty taste. Then tried to thicken it back up with corn starch. I don't know what you could use to replace the ingredients called for, but I won't be making this again. It's too expensive to make and then have to throw it out.

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Really great esp if you love mint! Never really thickened up like on the episode, but it tasted really good.

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That's the review my husband gave of this authentic-tasting Thai dish. I used a couple more Thai chilies than called for-- we like heat--but otherwise prepared this recipe exactly as written. If you are unfamiliar with fish sauce, don't be put off by its funky taste and smell straight out of the bottle-- once blended into a recipe with other ingredients, it adds a savory quality that is just delicious. It's worth tracking down the specialty ingredients if you have an Asian market in your area; if you don't, you could probably get away with using regular or lower-sodium soy sweetened with a bit of dark brown sugar or molasses, plus some standard supermarket bottled oyster sauce and chili oil. The Thai basil is really what makes this dish, though-- the fragrance is just gorgeous when the herbs get added to the pot at the end.

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My husband LOVED this and he grew up eating authentic Thai food. I also made the Thai iced tea and some simple, fresh spring rolls for an app. Delish.

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I made this using round steak tenderized with a jaccard instead of the expensive flank steak. I scaled up since I had 20 oz of meat. Since if I can't tolerate a lot of heat from peppers, I used 2 Anaheims instead of the suggested chiles. Otherwise made it as directed including the suggested amount for the chile-garlic paste in soya. I used a non-stick 5 qt. saute pan since I had more meat and veggies than would fit in my LC pan., DH and I both loved it. For me it had the perfect amount of heat. I figure DH could add some Sriracha if he wanted it hotter. He did not, loved it as is. I loved the smell of the Thai basil as I chopped it and the mint was so refreshing (both from our garden. It was perfect for a very hot summer day. I had to order the Thai ingredients online, but have used the soy sauces, especially the sweet in other other dishes with great success. Thanks Giada.