Thai Minted Beef

This is recipe is based on one called Thai Basil Beef by Dale and Gail Shipp, and published on the internet on I don’t have basil in my garden [I have tried growing it but I have never had any luck], but I do have heaps of mint, both the ordinary species and the Vietnamese variety, so I have used those instead. Thanks, Dale and Gail.



4 cloves garlic, peeled and chopped.

1 [or to taste] dried chilli pepper, seeded, finely chopped.

¼ cup olive oil.

2 tsp Thai fish sauce.

1 tblsp soy sauce

1 tblsp sugar.

2 tblsp cornflour.

Salt to taste.

1 large green pepper, seeded and julienne sliced.

1 large red pepper, seeded and julienne sliced.

2 cups broccoli florets

400g lean beef rump steak, finely sliced.

½ cup chopped mint.

2 skeins egg noodles, broken up.



Combine the garlic and chilli in a small bowl with a little oil and set aside. Leave for 2-3 hours to allow the essential flavours to infuse the oil. Combine the fish sauce, soy, sugar, cornflour and salt in a bowl and top up to 2 cups capacity. Stir well and set aside. Prepare the vegetables and set aside.



Heat the oil in a wok or sauté pan over a hot flame and stir fry the garlic and chilli for a minute or so, then add the meat. Chow for 3 – 4 minutes until sealed all over then add the fish sauce mix. Bring to the boil, reduce the heat and simmer, covered for 6-8 minutes then add the vegetables. Stir well until fully combined, bring to the boil and simmer for another 5 minutes. Stir in the noodles and most of the mint, leaving a little for garnish. Cook for 3 minutes or until the noodles are done. Share between 2 deep plates, sprinkle with the remaining mint and serve immediately.


Serves: 2

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