In this house, we love our beef. And even more than that, we love spice. This Spicy Mint Beef recipe, adapted from Giada de Laurentiis is the perfect marriage of both of those entities. Using a wok or a deeper saute pan, the entire recipe builds with each step, until you have a flavor-packed dish with subtle heat. Thinly sliced flank steak is sauteed in an aromatic sauce with chiles, shallots and red bell peppers. The addition of basil and mint before serving adds an earthy, fresh finish.
For that final hit of spice, the chopped serrano chilis and Gochujang come into play. Finally, you take a spoonful of the cooked meat, vegetables, and sauce and place over a bowl of white rice. And that’s it! Super simple, and a great, hot meal to serve for yourself or for a small group. This savory recipe is a perfect plan for a weeknight dinner. Enjoy!
Spicy Mint Beef
Ingredients
- 1.5 lbs flank steak
- 3 tablespoons safflower oil
- 4 cloves garlic, minced
- 3 serrano peppers
- 3 medium shallots, thinly sliced
- 1 small red bell pepper, cut into 1/8-inch thick slices
- 1 small yellow bell pepper, cut into 1/8-inch thick slices
- 1/3 cup fish sauce *Red Boat
- 3 tablespoons teriyaki *Veri Veri (it's GF and delicious)
- 3 tablespoons Tamari
- 1 1/2 tablespoon gochujang chili paste
- 1 1/2 cups Thai basil leaves or regular basil, chopped
- 1 cup whole fresh mint leaves
- white rice, for serving
Instructions
- In a large skillet, heat the oil over medium-high heat.
- Meanwhile, thinly slice the steak against the grain.
- Add the garlic, shallots, and serrano 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 min
- Add the fish sauce, veri teriyaki, 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.
