| Level: | Easy |
| Total: | 16 min |
| Prep: | 8 min |
| Cook: | 8 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons vegetable or canola oil
- 4 cloves garlic, minced
- 3 Thai chiles, such as prik kee noo, or 3 serrano chiles, stemmed and thinly sliced* (See Cook’s Note)
- 1 pound 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 sweet soy sauce*
- 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
- Serving suggestion: sticky or steamed white rice
Instructions
- 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
| Serving Size | 1 of 4 servings |
| Calories | 403 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 30 g |
| Cholesterol | 77 mg |
| Sodium | 2369 mg |
Reviews
I have made this several times and never changed 1 thing and it is great every time. Love it!
awful
too much fish sauce, other than that it was delicious
I thought this dish was really good! Super spicy yet clean and refreshing. As far as other reviewers stating the dish was too salty or too spicy, it is a personal preference thing overall but I am just throwing this out there- the ‘too salty’ folks I imagine did not use the right kind of soy sauces. I tasted both before putting them in the dish and the black soy wasnt even really salty.
Love it. So happy saw this episode. Giada your recipe was spot on, it truely was mix of sweet, saulty, and spicy. Fresh Thai Basil & fresh mint is must for this recipe. I agree with previous tip from one of reviewer to freeze flank steak for about 20-30 minutes helps to slice it paper thin.
This was a delicious and flexible recipe. I added half the specified amount of fish sauce, and even that was still just a touch salty for me. Thai chilis are too spicy for me, so I skipped them and added a spicier chili paste instead. I did half a pound of sliced rib-eye steak since I didn’t have fajita, but kept everything else as specified in the recipe. The Thai soy sauces are key here; I wouldn’t make this without them.
I thought this dish was great. I only used one chili but it didnt seem hot enough so I had to add some hot chili flakes. Next time I will uyse more chilis. I did take the suggestion from other reviews and used cornstarch to make a sauce. It seemed a little dry so I added some water and it turned out great. At first, the amount of herb seemed like way too much but it actually worked out great. Also, I added the amounts called for the sauces and I actually thought it needed more salt, that it need more regular soy sauce and less sweet sauce. All in all, I will definately be making this again!
I am new to Thai cooking and thought this turned out very tastey! I did make a few adjustments by adding in less Thai Chli’s to take down the heat a bit. Also, I semi froze my flank steak to make it paper thin and tossed in a few tablespoons of cornstarch prior to cooking (this made an excellent consistency in the sauce. Also, I could not find fresh thai basil but used about half of a small jar of thai basil and it was good. On a side note I threw in some snow peas and water chestnuts because I had them/like them. The important thing in this sauce is to use the sweet and premium dark/black soy or it is too salty. I bought these and I thought it turned out great. Thanks for changing it up Giada!
We had a ton of mint and Thai basil from our garden, and this recipe was fantastic for using it up! I did not add the chili paste as I didn’t have time to go to another store to look for it (I had almost everything else on hand. Great flavors. I might add a little less fish sauce next time and may cut back on the regular soy to reduce the salt. My husband loved it. Will definitely make again.
This was fun to make & eat. I had a great adventure shopping for the ingredients, at the local Asian market. And I didn’t spend much! We loved the dish, but it was just a little spicy for us. Next time I will use 2 Thai chilies, and slightly reduce the chili paste. Just prior to serving I added some cornstarch to thicken the sauce a bit. Definitely will make this again.