Mint and Basil Stir-Fry


Marinade for the protein

1 pound filet mignon, Ribeye, flank steak, chicken or tofu

1 Tbs soy sauce

1 Tbs sugar

1 Tbs fish sauce

1 tsp black pepper

1/2 tsp dark soy (optional)

To Cook:

1 Tbs Canola oil

5 cloves of chopped garlic

1 Tbsp of Oyster Sauce

1 small red onion sliced

1 Tbs of butter

2 green onions

1 Tbs of sambal chili sauce if using Asian chili oil then 1 tsp

2 Tbs of Sweet Soy Sauce ( if you don’t have this then mix in equal parts of regular soy sauce and honey)

1 cup of fresh mint

1 red or orange bell pepper, cored seeded and cut into strips

2 cups of fresh bok choy or any vegetable such as green beans, asparagus, broccoli, mushrooms etc.

1 cup of fresh Thai basil or regular basil


Combine all ingredients to marinate protein for 30 minutes or preferably 2 hours in the fridge covered with plastic.

In a large skillet or wok heat oil over medium high heat and the oil and butter, garlic and onions and fry for 1 minute. Add the marinated meat stirring quickly and cook through for 2 minutes. Then add the vegetables and fry till wilted about 2 minutes. Add the sweet soy sauce, oyster sauce and chili sauce, mix together till everything is well blended and vegetables are tender but still crispy. Remove skillet from heat and add in the basil, mint, and top with sesame seeds, scallions and peanuts. Serve over Trader Joe’s frozen brown rice or zuccini noodles. Accompany this with Thai Cucumber Salad and the 5 minute garlic shrimp. YUM!