Mint Fried Beef.

Beef with Mint! If you’re been to Yunnan restaurants outside of Yunnan, you’ve definitely seen this dish. It’s a take on Dai Flavor Beef, an aggressively herbaceous Dai people’s dish. 0:00 - Where’s this dish actually from? 1:43 - Herb Prep 2:16 - Spice Prep 2:52 - Beef Prep 3:29 - Why Hand Mince? 4:12 - Marinating 4:38 - Herbaceous Yunnan Version 5:42 - Minty Coastal Version 6:23 - Do people in Yunnan eat Beef & Mint? INGREDIENTS * Beef chuck, 320g. Preferably minced by hand. * Marinade for the beef: 1/2 tsp salt, 1/2 tsp cornstarch (生粉), 1 tsp soy sauce (生抽), 1/2 tsp dark soy sauce - optional (老抽), 1/4 tsp Sichuan peppercorn powder . Fagara powder (花椒面), ~1/2 tbsp oil to coat * Mint (薄荷叶), 160g -or- Sawtooth Coriander . Culantro (大芫荽), 40g; Jiucai Chinese Chives . Buchu (韭菜), 40g; Laksa Leaf . Rau Ram . Vietnamese Coriander (叻沙叶/辣蓼), 40g; Thai Basil . horapha (罗勒/金不换), 40g. Note that if going the not-mint route, as the bottoms of the sawtooth and the jiucai need to be slic