Stir-fried beef with mint from Cooking South of the Clouds: Recipes and Stories from China's Yunnan Province (page 161) by Georgia Freedman

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Notes about this recipe

  • abengal on December 29, 2021

    We liked this, even though I only had about 1/3 of the needed mint, next time I will buy a large bunch instead of trying to use the mint out of the garden, we didn’t have enough. The recipe doesn’t make much, so perhaps consider it the “one for the table” extra dish, rather then the main meat dish.

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