I’m not even sure how long I’ve been making this recipe. I know I got it from an episode of Giada at Home, in which Giada de Laurentiis made this dish, and several other Thai dishes, for her husband. I was also inspired to make beef larb, but I used a different recipe from hers for that, and that’s another recipe for another post, anyway.
This is a spicy dish, but you can adjust the heat by using more or less chili paste and chili peppers. Fair warning, though: the rice will be a BIG hit. I actually had a friend tell me he wanted to cover himself in it, which I think was a compliment.
Spicy Mint Beef
- 3 tablespoons vegetable or canola oil
- 4 cloves garlic, minced
- 3 serrano chiles, stemmed and thinly sliced
- 1 pound flank steak, very thinly sliced
- 3 shallots, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 cup oyster or fish sauce
- 2 tablespoons sweet soy sauce
- 2 tablespoons black soy sauce
- 1 tablespoon chili paste
- 1 1/2 cups chopped fresh basil leaves
- 1 cup whole fresh mint leaves
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 coconut rice.
- 1 can coconut milk
- 1 cup jasmine or basmati rice
Measure coconut milk and add water to equal 2 cups of liquid total. Add rice, bring to boil and cook over medium heat as usual, until rice is tender and water is evaporated. Add more water as necessary if the water cooks out too quickly.