Even an adult version is possible by mixing three shots of tequila or rum into the frosting. For celebrations and birthdays, I bake this cake.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 (1 inch) piece fresh ginger root, minced
- ¼ cup fish sauce
- ¼ cup reduced-sodium soy sauce
- 1 dash sesame oil
- 2 pounds sirloin tip, thinly sliced
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 3 green onions, cut into 2 inch pieces
- 1 large onion, thinly sliced
- 2 cups frozen whole green beans, partially thawed
- ½ cup reduced-sodium beef broth
- 2 tablespoons lime juice
- 1 tablespoon chopped fresh Thai basil
- 1 tablespoon chopped fresh mint
- 1 pinch red pepper flakes, or to taste
- ½ teaspoon ground black pepper
- ¼ cup chopped fresh cilantro
Instructions
- Whisk together the olive oil, 4 cloves of garlic, ginger, fish sauce, soy sauce, and sesame oil in a bowl, and pour into a resealable plastic bag. Add the beef sirloin tip, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours. Remove the beef sirloin tip from the marinade, and shake off excess. Discard the remaining marinade.
- Heat vegetable oil in a large skillet over medium-high heat and stir in the beef. Cook and stir until the beef is evenly browned, and no longer pink. Place beef on a plate and set aside. Reduce heat to medium, adding more vegetable oil to the skillet if needed. Stir in 2 cloves of garlic, green onion, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in green beans, beef broth, lime juice, basil, mint, red pepper flakes and pepper. Return beef sirloin to skillet and toss to combine. Remove from heat and toss in cilantro.
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 11 g |
| Sodium | 1174 mg |
| Sugars | 3 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
12/30/20 – wanted something different to do with our thin steak and this sounded good – had everything on hand but the mint and this was good – I would double the sauce next time. We served it over rice noodles. Good but nothing special for me.
Made it during COVID-19 lockdown, so had to substitute some harder-to-get ingredients. Instead of fish sauce, used Worcestershire sauce, and substituted Thai basil for a ground mix of 1 1/2 tbsp dried basil and 2 petals of star anise. Added 4 cups raw crimini mushrooms (which I recommend cooking before adding) and 1 cup baby corn
My husband and I loved this. Really flavorful. I did not add the mint but otherwise exactly followed it as written!
Fantastic recipe! 0 leftovers!??
This is a great dish. The only reason I gave it 4 stars instead of 5 is the amount of fish sauce. The combination of flavors was great – just too salty for my taste. I will likely make this again and start with only 1/8 cup of fish sauce. I used fresh green beans, mushrooms, and bell pepper as well as onion.
This one is for sure a keeper! All my guest loved it thank you so much
The marinade is heavenly. I used half the beef and kept the marinade the same, but drained it well before stir frying. I used fresh green beans so they needed more cooking time before adding the sauce. I also added a sliced red bell pepper for color and sweetness and some matchstick carrots for texture. Served over brown rice noodles, but will serve with Jasmine rice next time. This was an excellent dish, well worth the prep.
I made no changes and loved it!
Great, flavourful meal. We used different veggies and added some rice noodles. Thanks for the recipe.
I made this last night, and my family devoured it! Absolutely no leftovers!
Definitely worth trying. not to spicy a good overall flavor.
While the recipe steps were written unclearly and I had to rewrite them….this dish was superb. I add sliced carrots to give it some color. My teenage sons raved and ask for me to make it again.
I knew I took a risk subbing chicken because the marinade seemed more suited for beef. Even though I used only 1lb thin cut chicken, I didn’t change the rest of the portions. Fresh beans cooked for a minute in the micro, left out the cilantro and added an extra dash of red pepper. Served with lime flavored basmati rice. I hoped the basil & mint flavors would come thru in the final dish like it does in Pho, but maybe it’s different when cooked this way vs. soup. Overall mine was a healthy dish packed with a lot of ingredients but not much excitement, so I may try again with beef.
I don’t eat meat so tried it with tilapia… the marinade was a bit too strong for the fish. The veggie sauce was great.
Took a long time to cook but totally worth it.