This month for Cooking with Herbs, I opted to make a stir-fry. For February we were challenged to make something either romantic (for Valentine’s Day) or Chinese for Chinese New Year. I decided to make a stir-fry to celebrate the Lunar New Year. I grew up in San Francisco and went to a predominantly Chinese school. I loved Chinese New Year, for the red envelopes filled with money. I really could use one of those now . . . Filled with lots of money!
Anyway, this stir-fry features beef, mint, garlic, and onion. I love stir-fry for their simplicity and quickness. A meal ready in under 20 minutes is always nice.
Stir-Fried Beef with Mint
1 lb skirt steak, cut into pieces
1/4 tsp crushed red chili peppers
1/4 cup garlic, minced
1/4 cup onion, minced
1/4 cup vegetable oil
3 tbsp fish sauce
1 tbsp sugar
1/2 cup water
1/2 cup mint leaves, chopped
1. Put the red chili, garlic, and onion together in a cup. Mush together to make something resembling a paste.
2. Heat the vegetable oil in a wok. Once hot, add the onion mixture. Cook the mixture until it turns golden brown.
3. Add the beef. Cook the beef until it’s no longer pink.
4. Add the fish sauce, sugar, water, and mint. Cook for several minutes, stirring consistently, until the liquid becomes thick.
5. Serve over rice.