Monday, August 2, 2010

Spicy Mint Beef

I watched Giada make Thai food this weekend and it looked so good we had to make it. So I sent my husband to the Asian market. It was a little spicy, a little minty, and very yummy.

Spicy Mint Beef

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

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 rice.

1 comment:

  1. So that's what he went to LeeLee's for.I've been drooling over the recipes in Viva Vegan, and one is a Peruvian one but apparently Peruvian with Japanese and Chinese influence...Seitan Saltado (vegan version of Lomo Saltado). It's a stirfry. As soon as I get the goodies from the store, I'm giving this one a go.