Spicy Mint Beef Recipe

AeroGarden staffer Tina (our eCommerce Sales & Marketing Manager) is always looking for creative ways to spice up her family’s weeknight meals–and take advantage of the abundant herbs coming from her indoor herb garden!  

She picked this stir fry from Giada De Laurentiis’s cookbook Weeknights With Giada because it uses some of her favorite herbs. “This dish was slightly spicy, and very delicious,” says Tina. “The thai basil flavor came through very well, and the mint was very subtle. So good—I’ll be making it again!” 

Tina made a few adjustments to suit her family’s needs, including reducing the number of peppers down to 2, and serving over cauliflower rice. One other thing: “I definitely recommend watching the meat carefully, so you don’t overcook it!” says Tina.  

Ingredients

3 tablespoons Vegetable or Canola Oil
4 cloves Garlic, minced or finely grated
3 small Serrano Peppers or Thai (Bird’s-Eye) Red Chile Peppers, deseeded and thinly sliced
3 small Shallots (about 4 ounces), thinly sliced
1 medium Red Bell Pepper (4 ounces), thinly sliced
3 tablespoons Fish Sauce
2 tablespoons Sweet Soy Sauce*  
2 tablespoons Black Soy Sauce*
1 tablespoon Sriracha, or your favorite hot chili sauce
1 pound Sirloin Steak, thinly sliced (see tip, below)
1 1/2 cups packed (about 2 1/2 ounces) fresh Thai Basil
1 cup (a generous 1/2 ounce) fresh Mint Leaves
Cooked white or brown rice, for serving

Directions 

In a large skillet over medium-high heat, heat the oil and heat until shimmering. Add the garlic and the small peppers and stir fry until fragrant, about 30 seconds. Add the shallots and bell pepper and stir fry for 1 minute, then add the fish sauce, sweet soy sauce, black soy sauce, and sriracha. Reduce the heat to medium and cook, stirring often, until the vegetables are tender, about 2 minutes.

Increase the heat to medium-high, add the meat and cook, stirring a few times, until just cooked through, 5 to 7 minutes.

While the meat is cooking, coarsely chop the Thai basil and mint leaves.

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

Divide rice among individual bowls or plates, followed by the beef; serve warm.

Tip: Place the steak in the freezer while you prep the other ingredients to make it easier to thinly slice.

Serves 4.

*Available at Asian markets or online. Tina made her sweet soy sauce by combining 1 tbsp honey with 2 tablespoons of coconut aminos.

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