Spicy Mint Beef (Giada De Laurentiis) |
|
 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
3 tablespoons vegetable or canola oil |
4 cloves garlic, minced |
2 to 3 thai chiles (such as prik kee noo) or serrano chiles, stemmed and thinly sliced |
1 pound flank steak, very thinly sliced |
3 medium shallots, thinly sliced |
1 red bell pepper, 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 soybean oil |
1 1/2 cups chopped fresh thai basil leaves (or regular basil) |
1 cup whole fresh mint leaves |
white rice, for serving |
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, 2 minutes. Add the shallots and bell pepper and cook 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.
2. Remove the skillet from the heat and stir in the basil and mint until wilted. Serve over rice.
3. Tip: If you can't find sweet and black soy sauce, use 1/4 cup regular soy sauce mixed with 1/4 cup honey or sugar.
4. Photograph by Kat Teutsch
|
|