This easy spicy delicious Thai-inspired dish by Giada De Laurentiis has become one of our favorites. The fusion of spicy peppers, sweet and dark soy sauces, and cool soothing fresh basil and mint create the perfect blend of flavors to accompany the beef.
With the suggested number of peppers, Spicy Mint Beef lives up to its name. But it could easily be toned down for those who live on the mild side. Tossing in Thai basil and mint at the end makes the dish.
Black soy sauce and/or sweet soy sauce are available at Asian markets. If they aren’t easy for you to track down, De Laurentiis suggests using instead 1/4 cup soy sauce with 1/4 cup honey or sugar whisked in.
Serve with instant brown rice.
Spicy Mint Beef
One-pound piece sirloin steak
3 small shallots
3 Thai (bird's-eye) red chili peppers or small serrano peppers
1 medium (4 ounces) red bell pepper
3 tablespoons vegetable or canola oil
3 tablespoons fish sauce
2 tablespoons sweet soy sauce
2 tablespoons black soy sauce (see headnote)
1 tablespoon Sriracha hot chili sauce
1 1/2 cups packed (about 2.4 ounces) Thai (purple) basil
1 cup packed (.66 ounces; 1 clamshell pack) mint leaves
Place the steak in the freezer while you prep the other ingredients. (This will make the meat easier to cut.)
Mince the garlic cloves. Cut the shallots crosswise into very thin slices. Stem and seed the Thai or serrano peppers, then cut crosswise into very thin slices. Stem and seed the red bell pepper, then cut into very thin strips.
Cut the steak crosswise into very thin slices.
Heat the oil in a large skillet over medium-high heat, until the oil shimmers.
Add the garlic and the small peppers; stir-fry for about 30 seconds, until they are fragrant, then add the shallots and bell pepper. Stir-fry for 1 minute, then add the fish sauce, sweet soy sauce, black soy sauce and Sriracha. Reduce the heat to medium; cook for 2 minutes, stirring often, until the vegetables are tender.
Increase the heat to medium-high; add the meat and cook for 5 to 7 minutes, stirring a few times, or until just cooked through.
While the meat is cooking, coarsely chop the Thai basil and mint leaves (together is fine).
Remove the skillet from the heat; stir in the basil and mint until they are just wilted.
Divide among individual bowls or plates; serve warm.