Giada's Spicy Mint Beef

For Christmas last year, my boyfriend's mom bought me the Weeknights with Giada cookbook by Giada De Laurentiis. It has quickly become one of my favorites. There are so many tasty meals in this cookbook, but one that Colin and I particularly love is the Spicy Mint Beef recipe. We've made this Thai inspired dish at least twice a month since I got the cookbook. It's amazingly good. However, we have made a few changes to Giada's original recipe to fit our personal tastes so what I'm posting is the tweaked recipe. This cookbook is a great addition to any collection and this recipe is a really tasty meal to add to your repertoire. Hope you like it as much as we do!

Ingredients:

3 tbsp canola oil

4 garlic cloves, minced

3 serrano peppers, cored and diced

3 small shallots, diced

1 red bell pepper, cored, seeded, and thinly sliced

1/4 c Thai fish sauce

1 tbsp regular soy sauce

dash of sugar

1 tbsp Sriracha sauce

1 lb skirt steak, thinly sliced

1 1/2 c fresh basil, chopped

1 c fresh mint leaves, loosely chopped

1 c Basmati or Jasmine rice

Serving size: 3 to 4 servings

Directions:

Prep all the veggies and thinly slice the skirt steak while still cold. Let the steak sit out for about 20 to 30 minutes or until room temperature. 

Begin cooking rice. (Rice takes about 20 minutes to cook and everything else only takes about 10). 

In a large skillet, heat the canola oil over medium-high heat. Add the garlic and serrano peppers and cook until aromatic, about 30 seconds. 

Add the shallots and bell pepper and cook for 1 minute.

Add the fish sauce, soy sauce, sugar and chili paste. Bring the mixture to a low simmer and cook, stirring frequently, until vegetables are tender, about 2 minutes. 

Add the steak and cook, stirring frequently, for about 5 minutes for medium. 

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

Place some rice on the plate and top with spicy mint beef. Enjoy!