Spicy mint beef from The Washington Post by Giada De Laurentiis

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Notes about this recipe

  • Laura on March 24, 2015

    Made this for dinner last night and it was tasty. I followed the directions exactly, except that I didn't have the black or sweet soy sauces, so I compromised with regular soy sauce and 1/4 cup of honey, as suggested in the head note. Served it over jasmine rice. The flavors were really nice, but I wouldn't call it super spicy. I found the beef to be a bit tough. I'd make it again, but perhaps with a more tender cut of beef.

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