Spicy mint beef

Spicy mint beef

This Spicy Mint Beef recipe includes a sirloin steak but, considering the current costs in the meat department even in supermarkets, I couldn’t help but raise my eyebrows.

Unfortunately, food is expensive nowadays and meat in particular is even more so, so you can try this fried chicken, tofu or mushrooms, sliced ​​equally thin. It will be as minty and fresh as the air after a long, cool spring rain.

The peculiarity of this dish, in addition to the spiciness (which can be very high, so adjust yourself) is the fact that there are also peppers that give it a unique touch of sweetness and flavor.

(for 4 people)

3 tablespoons vegetable or canola oil (Canadian Low Acid Oil) or Rapeseed Oil, Sunflower Oil

4 cloves garlic, minced or finely grated

3 small serrano chiles or red Thai bird’s eye chiles
(The serrano is one of the hot peppers. Its heat ranges from 10,000 to 23,000 on the Scoville heat scale.) (Bird’s eye peppers are much hotter. On the Scoville scale, they are rated between 50,000 and 100,000 Scoville units. .), seeded and thinly sliced

NOTE: Do you want to make it less spicy? >> Skip the chiles or use less

3 small shallots (about 115g), thinly sliced

1 medium red bell pepper (about 115g), thinly sliced

2 tablespoons sweet soy sauce
(easy to find in Asian stores.
Sweet soy sauce is clear, fairly fluid, and has a slightly salty taste.
IN ABSENCE you can use 2 tablespoons of soy sauce with 2 tablespoons of whipped honey inside)

2 tablespoons black soy sauce
(it is quite thick and has a malt flavor. Sugar or caramel coloring is added to give it color and texture. The same goes for sweet soy)

3 tablespoons of fish sauce (alternatively use a little more soy sauce)

1 tablespoon sriracha or your favorite hot sauce (Ex: Tabasco or other)

½ kg sirloin steak, cut into thin slices
(alternatively, also to store, hard tofu, mushrooms or chicken, cut into thin slices).

Fresh Thai Basil: 1 1/2 cups (about 70 g.).
If you can’t find it, use all the mint or substitute with basil that you can find.

fresh mint leaves: 1 cup (about 15 g.)

Cooked white or brown rice, to serve.
If you don’t have it, serve it over noodles or a pile of spring lettuce.


  1. In a large skillet over medium-high heat, heat the oil and heat until you start to see bubbles.
  2. Add the garlic and chiles and sauté until fragrant, about 30 seconds.
  3. Add the shallot and bell pepper and saute for 1 minute, then add the fish sauce, sweet soy sauce, black soy sauce, and sriracha.
  4. Reduce heat to medium and cook, stirring frequently, until vegetables are tender, about 2 minutes.
  5. Increase heat to medium-high, add meat and cook, stirring several times, until cooked through, 5 to 7 minutes.
  6. While the meat is cooking, coarsely chop the Thai basil and mint leaves (together is fine).
  7. Remove skillet from heat and stir in basil and mint until softened.
  8. Divide the rice into individual bowls or plates and place the mint-flavored meat next to it.

Serve hot.

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Cristina Adriana Botis / editorial board

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