Thai Stir-Fried Beef with Mint

This vibrant Thai classic, known as Neua Gra Pao, delivers an intense burst of flavor with every bite. The secret lies in the coarse paste of fresh Serrano chilies, garlic, and onion, which is fried until fragrant before tossing with tender flank steak. The result is a dish that is simultaneously spicy, savory, and refreshing, thanks to the addition of bright mint leaves at the very end. It’s perfect for weeknight dinners when you want something bold and exotic but quick to prepare. Serve it hot over steamed jasmine rice, which helps balance the heat, or use crisp lettuce leaves as edible cups for a lighter option.

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Description

This vibrant Thai classic, known as Neua Gra Pao, delivers an intense burst of flavor with every bite. The secret lies in the coarse paste of fresh Serrano chilies, garlic, and onion, which is fried until fragrant before tossing with tender flank steak. The result is a dish that is simultaneously spicy, savory, and refreshing, thanks to the addition of bright mint leaves at the very end. It’s perfect for weeknight dinners when you want something bold and exotic but quick to prepare. Serve it hot over steamed jasmine rice, which helps balance the heat, or use crisp lettuce leaves as edible cups for a lighter option.

Ingredients

1 pound flank steak
14 Serrano chilies, finely chopped (2 ounces)
1/4 cup garlic, finely chopped (2 ounces)
1/2 cup yellow onion, finely chopped (2 ounces)
1/4 cup + 2 Tablespoons vegetable oil
3 tablespoons fish sauce
1 tablespoon granulated sugar
1/2 cup water (more if needed)
1/2 cup loosely packed mint or basil leaves
Green lettuce leaves, for serving

Directions

1
Slice the beef across the grain into strips 1/4 inch thick and 2 to 3 inches long. Set aside.
2
Pound or grind the chilies, garlic, and onion to a coarse paste in a mortar or blender. If you use a blender, you may need to add some of the oil to aid in grinding.
3
Heat a wok over high heat. Add the oil and swirl it over the surface of the pan. (If you ground the chilies, onion, and garlic in oil, do not add more oil now). Add the paste and stir-fry until it is light golden and fragrant.
4
Add the beef strips and stir-fry until they are a uniform tan color. Do not overcook the meat.
5
Add the fish sauce, sugar, water, and mint (or basil) leaves. Stir to combine. If the sauce is too dry, add more water to reach the desired consistency (about 1/2 to 3/4 cup of sauce total).
6
Arrange a single layer of lettuce leaves in a serving bowl or on individual plates. Spoon the beef mixture over the lettuce.
7
Serve immediately with steamed rice.

Note

Any kind of beef may be used, but flank steak works particularly well because it is easy to cut across the grain, which helps keep the meat from falling apart during stir-frying and produces a tender result.

Be sure to serve plenty of rice, as it helps moderate the hot chilies without detracting from the flavor.

You may reduce the number of chilies by up to one half if you prefer less heat, but traditionally this dish should have a rich, hot chili flavor.

To prepare ahead: You can proceed through Step 5, omitting the mint or basil leaves. Store the mixture in the refrigerator. When ready to serve, heat the mixture and add the leaves. If the meat has absorbed the liquid, add just enough warm water to bring it back to the original consistency.

Keywords: thai beef, neua gra pao, stir fry, spicy beef, mint beef, asian cuisine, flank steak, chili paste, quick dinner, thai recipe, garlic beef, wok cooking

Read it online: https://www.chefs-mate.com/recipe/thai-stir-fried-beef-with-mint/