I branched out a bit on this meal. The thought of cooking beef that isn’t ground is a little intimidating. I tend to overcook my meat because I don’t like anything that is even close to rare. I know some of you are rolling your eyes at that statement but meat really can be delicious and well done.
This recipe has a lot of ingredients I love (like fresh mint) but also a lot of things I have never heard of let alone cooked with. The flavor in this beef is so unique and fresh. The mint really cools the dish and makes it the perfect combination for your taste buds. I was honestly impressed with how it turned out and will move this to the front of the recipe box.
What you need:
- 3 tablespoons vegetable oil
- 4 cloves of garlic, minced
- 1 serrano chili (the original recipe called for more but this was plenty for my family)
- 1 lb flank steak
- 1 medium shallot, minced
- 1 red bell pepper
- 1/4 cup fish sauce
- 2 tablespoons sweet soy sauce (I could not find this at the store so I made my own – in a sauce pan simmer for approximately 15 minutes 1 star anise, 1/4 cup soy sauce, 1/8 cup sugar, 1/4 tsp cinnamon)
- 2 tablespoons low sodium black soy sauce
- 1 tablespoon chili paste
- 1 1/2 cups fresh basil
- 1 cup fresh mint leaves
- White rice
How it comes to life:
On a cutting board slice the flank steak into thin slices. Make them as thin as you can for ease of cooking.
In a large skillet or WOK, heat the vegetable oil and add the garlic and chilies until the garlic is golden brown. Add the steak and cook, stirring frequently, approximately 4 minutes. Add in the shallots and bell pepper and cook another minute. Add the fish sauce, 2 tablespoons of the sweet soy sauce mixture, black soy sauce, and chili paste. Bring the mixture to a slow simmer and cook, stirring frequently, until the meat is cooked all the way through.
Remove the skillet from the heat and stir in the basil and mint until they wilt.
Serve over white or brown rice. You can either use minute rice or use a rice cooker before you start the beef.
Recipe adapted from Food Network Magazine (May 2013 issue)