Quick Thai stir-fry dinner from Giada's new cookbook

By á-248

Weeknight cookbooks designed for family cooks looking for easy, quick dinner recipes are on the increase.

Ingredients

• 45 ml (3 tbsp) vegetable oil
• 4 garlic cloves, minced
• 3 Thai or serrano chilies, cored, thinly sliced
• 3 small, dry shallots, thinly sliced
• 1 red bell pepper, thinly sliced
• 60 ml (1/4 cup) Thai fish sauce
• 30 ml (2 tbsp) sweet soy sauce (see note)
• 30 ml (2 tbsp) black soy sauce (see note)
• 15 ml (1 tbsp) chili paste in oil, or Sriracha sauce
• 500 g (1 lb) sirloin steak, very thinly sliced
• 375 ml (11/2 cups) chopped fresh basil leaves, preferably Thai
• 250 ml (1 cup) fresh mint leaves

Preparation

Step 1

Note: In place of sweet and black soy sauce, use 60 ml (1/4 cup) regular soy sauce mixed with 1/4 cup honey.

In a large, heavy frying pan, heat oil over medium-high heat and cook garlic and chilies until aromatic, about 30 seconds. Add shallots and bell pepper and cook for one minute. Add fish sauce, soy sauces and chili paste. Bring mixture to a low simmer and cook, stirring frequently, until the vegetables are tender, about two minutes.

Add steak and cook, stirring frequently, for about five minutes for medium doneness. Remove from heat and stir in basil and mint until wilted.