Spicy Mint Beef Recipe - The Washington Post

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This stir-fry comes from the Giada De Laurentiis's cookbook, "Weeknights With Giada". This is one of two dishes we tested from the cookbook. The other is Orzo With Smoky Tomato Vinaigrette (see related recipe). 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. Serve over cooked white or brown rice.

Black soy sauce and/or sweet soy sauce are available at Asian markets or online. (If they aren’t easy for you to track down, De Laurentiis suggests using instead 2 tablespoons soy sauce with 2 tablespoons honey whisked in.)

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Ingredients

measuring cup

Servings: 4

Directions

Time Icon Active: 35 mins

  • Step 1

    In a large skillet over medium-high heat, heat the oil and heat until shimmering. Add the garlic and the small peppers and stir-fry until fragrant, about 30 seconds. Add the shallots and bell pepper and stir-fry for 1 minute, then add the fish sauce, sweet soy sauce, black soy sauce and sriracha. Reduce the heat to medium and cook, stirring often, until the vegetables are tender, about 2 minutes.

  • Step 2

    Increase the heat to medium-high, add the meat and cook, stirring a few times, until just cooked through, 5 to 7 minutes.

  • Step 3

    While the meat is cooking, coarsely chop the Thai basil and mint leaves (together is fine).

  • Step 4

    Remove the skillet from the heat, and stir in the basil and mint until just wilted.

  • Step 5

    Divide the rice among individual bowls or plates, followed by the beef; serve warm.

  • Step 6

    NOTE: Place the steak in the freezer while you prep the other ingredients. (This will make the meat easier to thinly slice.)

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    Nutritional Facts

    Per serving

    • Calories

      340

    • Fat

      18 g

    • Saturated Fat

      4 g

    • Carbohydrates

      12 g

    • Sodium

      1630 mg

    • Cholesterol

      65 mg

    • Protein

      26 g

    • Fiber

      2 g

    • Sugar

      10 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "Weeknights With Giada" (Clarkson Potter, 2012).

    Tested by Bonnie S. Benwick and Ann Maloney.

    Published March 27, 2012

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