Spicy Mint Beef (Giada De Laurentiis) |
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Prep Time: 8 Minutes Cook Time: 8 Minutes |
Ready In: 16 Minutes Servings: 4 |
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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:
1. 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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