Thai Beef with Mint and Basil is a rich dish full of typical Thai flavors, it is based on the Thai dish Nue Gra Pao. Flank steak works best for this dish, as it takes to the hearty marinade and sauce and does not shred while stir-frying, though you can use chuck steak as well. Serve Thai Beef with Mint and Basil with Spicy Sichuan Chili Crisp, for those who want more heat, lime wedges, and white rice or cauliflower rice, if you’re carb-conscious, accompanied by a crisp, dry rosé wine.
Prep Time: 30 minutes, Total Time: 45 minutes plus marinating time. Serves: 4.
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Ingredients:
- 4 Tbs Lime Juice, freshly squeezed
- 4 Tbs Fish Sauce*
- 3 tsp Sambal Oelek
- 2 Tbs granulated Sugar
- 1 stalk Lemon Grass, trimmed and sliced into 1” to 1 ½” pieces
- 6 Thai or Serrano Chilis, sliced into thin rounds
- 3 Tbs Mint leaves, coarsely chopped
- 3 Tbs Thai Basil leaves, coarsely chopped
- 2 lbs. Flank or Chuck Steak
- ¼ cup Cooking Oil (Peanut/Canola Oil blend recommended)
- 1 Tb sliced Garlic
- ¼ cup sliced Shallot
Preparation:
- Combine the lime juice, fish sauce, sambal oelek, sugar, lemon grass, half of the Thai or serrano chilis, and 2 tablespoons each of the mint and basil in a mixing bowl for the marinade. Stir to combine, set aside for 15 minutes then taste and adjust for flavor as necessary.
- Slice the beef across the grain into strips ¼-inch thick and 2 to 3 inches long.
- Combine the beef with the marinade with the beef, stir to mix and set aside to marinate the beef for at least 1 hour; this may be prepared a day in advance.
- When you are ready to cook, remove the beef from the refrigerator. Add some water to the beef if it has absorbed the marinade liquid, adding just enough water to bring it back to the original consistency, and stir to mix.
- Pour the oil into a wok, swirling it over the surface of the pan, and set it over a high heat.
- Drain the beef, then stir-fry in the hot oil until it just begins to brown, taking care to not overcook it.
- Add the garlic and shallot to the wok and continue to brown along with the beef.
- Add the marinade to the wok, raise the temperature to high and stir-fry to reduce the marinade to a glaze.
- Remove the wok from the heat and stir in the remaining 1 tablespoon each of the mint and basil. Remove the lemon grass pieces prior to serving.
- Serve Thai Beef with Mint and Basil with Spicy Sichuan Chili Crisp, for those who want more heat, lime wedges, and white rice or cauliflower rice, if you’re carb-conscious, accompanied by a crisp, dry rosé wine.
*Note:
- Fish Sauce is the clear, brown liquid given off by salted, fermented anchovies. Fish Sauce is ubiquitous in Thai and Vietnamese cuisines. We recommend 3 Crabs brand; the flavor is perfectly authentic, not overly salty and it does not contain caramel or any other coloring agent.