From Giada de Laurentiis’ Weeknights with Giada
This is really good, and fast: the only thing I would note is to do the prep work (slicing, etc.) before you start the heat!
Variation: I omitted the basil since I didn’t have any, and used teriyaki sauce because I was (inexplicably!) out of soy. It does make it a bit saltier, but I found it to be within my range of tolerance.
I have also simplified the soy sauce: in her recipe, she calls for two types of soy sauce—sweet and black—but the kind I subbed in is her suggested substitution.
This is a Thai inspired dish, per the intro to the recipe. Great for nights when you need something quick. (It’s like 8 minutes in the pan)
Spicy Mint Beef
3 tbsp. oil, for pan (I used EVOO)
4 garlic cloves, minced
3 Thai or serrano chiles, cored and thinly sliced (be sure to get all the seeds out to lessen the heat)
3 small shallots, thinly sliced
1 red bell paper, cored, seeded, and thinly sliced
1/4 c. Thai fish sauce
1/4 c. regular soy sauce + 1/4 c. sugar (to sweeten the dish)
1 tbsp. chili paste or Sriracha sauce
1 lb. sirloin, sliced very thin
1 1/2 c. basil leaves, torn
1 c. mint leaves
1) In a large skillet, heat the oil over medium-high heat. Add garlic and chiles and cook until aromatic, about 30 seconds. Add shallots and bell pepper and cook for one minute. Add fish sauce, soy sauce, chili paste. Bring the mixture to a low simmer and cook, stirring frequently, until the vegetables are tender, about 2 minutes.
2) Add the steak and cook, stirring frequently, for about 5 minutes for medium doneness. Remove the skillet from the heat and add basil and mint, stirring until the herbs are wilted. Serve.