Shaking Beef

on
Looking for new, creative flavors that are perfect for beef? Shaking Beef is the answer! This Vietnamese dish is so simple and unbelievably delicious. When I first made this for my husband, I could hear him saying "mmmm" while we were eating. He rarely does that :) !!

Shaking Beef is so tender with a mild black pepper & dark soy kick. The marinade is intended to just kiss the beef, not drown it. It has as mild sweet, salty, savory balance that creates the perfect pairing with Jasmine rice. Take a chance and skip the grill sometimes and splurge on this amazing dish!

This recipe is dedicated to my Chef sis-in-law who is the ultimate food critic and always tells me the truth! 
📸 The Recipe Sherpa
Prep Time:           10 minutes
Marinade Time:   4 hours
Cook Time:         10 minutes or less
Serves 2

Ingredients: The ingredients are grouped to make the prepping and cooking process easier.  Links are provided for quick access to pantry staples. 

Protein & Marinade - Mix. Put in a plastic bag and set in the refrigerator to marinade for 4 hours. (6 hours max marinade time)
Vegetables - Prep and set aside
  • Onion - 1/2 small onion, cut into slices
  • Garlic - 1 tbs, minced 
  • Green Onion - 2-3 stalks, cut into 2 inch slices
For Saute'
  • Butter - 1 tbs
  • Vegetable Oil - 1 tbs
Dipping Sauce - Mix and set aside
  • Fresh Lime Juice - 3 tbs (1 juicy lime)
  • Salt - 1/4 tsp
  • Black Pepper - 1/4 tsp
Method
1. Beef and Marinade. Set in the refrigerator 4-6 hours. Flip the bag periodically to move the marinade around. This marinade is intended to coat the meat, not drench it. Use a bag, not a dish.

2. Vegetables and Dipping Sauce

Get ready to cook!
  • Heat up your wok or large sauté pan to medium high heat. Add the vegetable oil. One the pan is hot, add the beef and sauté. Spread the beef out so it does not overcrowd the pan. You want to avoid it steaming and producing liquid. The goal is caramelization. Before the beef is done to your liking......
  • Add the butter, garlic, and onions. Sauté to soften the onions.
  • When the beef is cooked to your liking, add the green onions. Turn off the heat and give it a quick stir. The residual heat should soften the green onions. You should not have any liquid in the pan. 
VOILA !!! Done and ready to serve! Try this recipe and enjoy!
Serve this with Jasmine rice and the dipping sauce on the side. Check out my tips for some helpful 411.

Tips 
  • Beef - Be sure to use a good quality Filet. I've tried this with several cuts of beef. Because this dish is cooked fast and on high heat, other cuts of beef are too tough and unenjoyable. Filet produces the perfect tenderness. Please don't waste your investment in ingredients and end up with tough meat. 
  • Saute' - DO NOT overcrowd the pan. There should be plenty of room between your cubes of meat. In my picture, I had double the recipe the meat started to steam so I quickly removed half the meat and browned in 2 batches. This is important. 
  • Overall cooking - This dish cooks fast. Prepping in advance is a must.
  • Dipping Sauce - So how do you use it? Serve it on the side for each person. You can dip your meat into the sauce, then eat it! It sounds weird but try it! There is something about the tangy lime with the savory beef that adds a level of freshness that is delightful and addictive. 
  • Vegetable Oil - I have replaced veg oil with Safflower oil in my house. Safflower oil is also flavorless and is a healthier option when you need a flavorless oil. It also has a high smoke point. https://amzn.to/2EmpkhC

Comments

Post a Comment