Thai Beef with Mint (Nue Gra Pao)
- Number of Servings: 6
Ingredients
1 lb flank steak14 (2 oz) finely chopped Serrano chilies1/4 cup (2 oz) finely chopped garlic1/2 cup (2 oz) finely chopped yellow onion1/4 cup + 2 tbsp vegetable oil3 tbsp fish sauce1 tbsp granulated sugar1/2 cup water (more if needed in Step 5)1/2 cup loosely packed mint or basil leavesGreen lettuce leaves
Slice the beef across the grain into strips.
Pound or grind the chilies, garlic, and onion to a coarse paste in a mortar or blender. You should only need to add the 2 tablespoons of oil if you do this in a blender.
Heat a wok over high heat, add the oil, and swirl to coat pan. (Do not add more oil if you have ground the chilies, onion, and garlic in oil.)
Add the chile paste and stir-fry until it is light golden.
Add the beef and stir-fry until it is just cooked.
Add the fish sauce, sugar, water, and mint (or basil) leaves. More water may be added if there is not enough sauce. There should be about 3/4 cup of sauce.
Arrange lettuce in a serving bowl and spoon the beef over top.
Serve with rice or rice vermicelli noodles.
Number of Servings: 6
Recipe submitted by SparkPeople user THENOBLEHAMLET.
Pound or grind the chilies, garlic, and onion to a coarse paste in a mortar or blender. You should only need to add the 2 tablespoons of oil if you do this in a blender.
Heat a wok over high heat, add the oil, and swirl to coat pan. (Do not add more oil if you have ground the chilies, onion, and garlic in oil.)
Add the chile paste and stir-fry until it is light golden.
Add the beef and stir-fry until it is just cooked.
Add the fish sauce, sugar, water, and mint (or basil) leaves. More water may be added if there is not enough sauce. There should be about 3/4 cup of sauce.
Arrange lettuce in a serving bowl and spoon the beef over top.
Serve with rice or rice vermicelli noodles.
Number of Servings: 6
Recipe submitted by SparkPeople user THENOBLEHAMLET.
Nutritional Info Amount Per Serving
- Calories: 369.3
- Total Fat: 19.4 g
- Cholesterol: 38.6 mg
- Sodium: 755.5 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 1.2 g
- Protein: 19.1 g
Member Reviews
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MELANN36
i was a little worried about the mint. i'm not too big on mint being in my food, but once it was cooked and i tasted it, it was awesome! such interesting flavor. we couldn't find the serrano chili so we put in a small amount of crushed red pepper and added some chinese cabbage and served w/ rice. - 4/3/08