Best Spicy Mint Beef Recipes

Spicy Thai Beef Salad with Lemongrass-Mint Vinaigrette and Nuts image

Provided by Millereg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 31

1/2 cup hoisin sauce
2 tablespoons soy sauce
1/2 tablespoon minced fresh ginger
1 tablespoon red wine vinegar
2 tablespoons sugar
4 (4 ounce) New York strip steaks
3 tablespoons sesame oil
salt & freshly ground black pepper
1/4 cup olive oil
1 teaspoon minced lemongrass
1 teaspoon minced shallot
1 teaspoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon minced kaffir lime leaf
1/2 teaspoon sugar
1/2 teaspoon soy sauce
1/2 teaspoon Thai fish sauce
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 cup fresh bean sprout
1/4 cup shredded radicchio
1/2 maui onions or 1/2 other sweet onion, cut into ½ inch thick rings
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
20 fresh mint leaves
20 fresh basil leaves
1/2 cup watercress leaf, chopped
1/2 cup shiitake mushroom, stemmed and sliced
2 ounces chinese bean thread noodles
4 ounces mixed baby greens
2 tablespoons macadamia nuts, toasted and crushed

Steps:

---To make the marinade---.
In a shallow dish, combine all the marinade ingredients.
Add the steak strips and let sit at room temperature for 5 minutes.
In a large sauté pan or skillet over high heat, heat the sesame oil and sauté the steak for 5 minutes per side for medium rare.
Sprinkle with salt and pepper.
Using slotted spoon, transfer the steak to a plate and let rest for 10 minutes.
---To make the vinaigrette---.
In the same pan over high heat, heat the olive oil and sauté the lemongrass, shallot, ginger, garlic, and lime leaves for about 10 seconds, or until lightly browned.
Stir in the remaining ingredients.
Set aside.
---To make the stir-fry---.
In a large sauté pan or skillet over high heat, heat the olive oil and sauté all of the ingredients except the noodles for 1 minute, tossing frequently.
Add the noodles and cook 1 minute.
Set aside.
---To serve---.
Slice the steak into 1-inch to 2-inch strips.
Divide the salad greens among 4 salad plates.
Divide the stir-fry sprout mixture over the greens, and then top with beef strips.
Drizzle vinaigrette around the salads and garnish with macadamia nuts.

Nutrition Facts : Calories 732, Fat 52.4, SaturatedFat 12, Cholesterol 92.8, Sodium 1186.7, Carbohydrate 39, Fiber 2.1, Sugar 17.3, Protein 26.9

Spicy Mint Beef image

Provided by Giada De Laurentiis

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, 2 minutes. Add the shallots and bell pepper and cook 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. 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.
Remove the skillet from the heat and stir in the basil and mint until wilted. Serve over rice.

Spicy Mint Beef image

Provided by Scoutie

Categories Meat

Time 16m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons vegetables or 3 tablespoons canola oil
4 garlic cloves, minced
3 Thai chiles, such as prik kee noo or 3 serrano chilies, stemmed and thinly sliced*
1 lb flank steak, very thinly sliced
3 shallots, thinly sliced
1 red bell pepper, stemmed, cored, seeded and cut into 1/8-inch thick slices
1/4 cup fish, sauce*
2 tablespoons soy sauce, sweet*
2 tablespoons black soy, sauce*
1 tablespoon chili paste, in soy bean oil*
1 1/2 cups chopped fresh Thai basil, leaves*
1 cup whole fresh mint leaves

Steps:

In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, for 2 minutes. Add the shallots and bell pepper and cook for 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. 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. Remove the skillet from the heat and stir in the basil and mint until wilted. Transfer to a serving dish and serve over steamed white rice.

Nutrition Facts : Calories 242, Fat 9.8, SaturatedFat 4, Cholesterol 46.5, Sodium 1023.5, Carbohydrate 11, Fiber 2.4, Sugar 3.4, Protein 27.6