Spicy Mint Beef

Most Canadians love to have a meal with meat and potato. Personally, I don't really like to consume meat or potato as much. I love to consume a lot of vegetable, chicken and fish. However, my boyfriend loves every meals that cook with more meats than vegetable, plus he doesn't like any kind of selfish so I need to cook a meal at least one dish he would love to eat also.

He is just a simple guy who love steak, so I look up for all the Thai recipe that I can get an idea to cook for him. One evening I saw my favorite cooking show, Giada at Home, Giada is my favorite chef that I have tried so many of her recipes, so that episode she was cooking Thai foods in her California style. One of her recipes is a Spicy Mint Beef. I thought about Rob because he loves beef  so much. The weekend after, I tried the recipe out with a little mix and twist with my Thai cooking style. It came out just perfect after since Rob never forgets this meal and always asks for more. Finally I cooked this meal again for his dinner last night. As usual, he ate them all and have no leftover :)

Spicy Mint Beef

Tip ; try to find a beef tenderloin or frank steak to use for this meal, it will give a nice and tender tastes. Using green Thai hot chili for this recipe to prevent strong heat of chili, and if you doesn't like too much fish sauce, substitute it with salt or soy sauce.

Ingredient;

1  lbs Frank steak or tenderloin, thinly slice

1  Red bell pepper, stemmed, seeded cored and 1/8 inch thick sliced

4  cloves garlic minced

3 - 5 Thai green hot chili " prik kee noo"*, sliced
3  shallot, sliced
1/4  cup fish sauce* or substitute with 1 tsp salt + 2 tbsp fish sauce
4  tablespoon sweet black soy sauce*
1 tbsp sugar
1 tbsp chili paste in soy bean oil*
1 1/4 cup rough chopped fresh Thai basil leaves*
1 cup whole mint leaves
3 tbsp cooking oil

note; * can be found in Asian grocery store


Direction;

1. In medium high heat hot wok, add cooking oil, garlic and Thai chili, cooked until aromatic but not burn. Add steak and cook, stirring frequently but not over stirring because the meat will release the juice out and you will end up boiling them.

2. Add fish sauce, black sweet soy sauce, chili paste in soy bean oil and sugar and let it cooked until the sauce almost evaporate. Add shallot and bell pepper and cook for about a minute then turn the heat off and add the green leaves, stirred well. Serve over steam rice.