Spicy Mint Beef

• 3 tablespoons vegetable or canola oil
• 4 cloves garlic, minced
• 2 to 3 Thai chiles (such as prik kee noo) or serrano chiles, stemmed and thinly sliced
• 1 pound flank steak, very thinly sliced
• 3 medium shallots, thinly sliced
• 1 red bell pepper, cut into 1/8-inch-thick slices
• 1/4 cup fish sauce
• 2 tablespoons sweet soy sauce
• 2 tablespoons black soy sauce
• 1 tablespoon chili paste in soybean oil
• 1 1/2 cups chopped fresh Thai basil leaves (or regular basil)
• 1 cup whole fresh mint leaves
• White rice, for serving

1. In a large skillet, heat the oil over medium-high heat.
2. Add the garlic and chiles and cook until aromatic, about 30 seconds.
3. Add the steak and cook, stirring frequently, 2 minutes.
4. Add the shallots and bell pepper and cook 1 minute.
5. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste.
6. Bring the mixture to a low simmer and cook, stirring frequently, until the meat is cooked through and the vegetables are tender, about 3 minutes.
7. Remove the skillet from the heat and stir in the basil and mint until wilted.
8. Serve over rice.
9. Tip: If you can't find sweet and black soy sauce, use 1/4 cup regular soy sauce mixed with 1/4 cup honey or sugar.
10. Photograph by Kat Teutsch

vegetable, garlic, chiles, flank steak, shallots, red bell pepper, fish sauce, sweet soy sauce, black soy sauce, chili paste, fresh thai basil, mint, white rice

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/spicy-mint-beef-recipe2.html (may not work)