Shaking Beef with Red Rice

Shaking beef is a very popular Vietnamese dish; one of our favorite is from The Slanted Door in San Francisco, CA. I’m super happy to come across Charles Phan’s infamous shaking beef recipe, thanks to San Francisco Gourmet for sharing this wonderful sweetness.

Shaking Beef

By Charles Phan, The Slanted Door

Ingredients:   

The Meat

2 T chopped garlic

1 t sugar

1½ t salt

¾ t fresh black pepper

2 T neutral cooking oil, such as canola or corn oil

1½ lbs filet mignon, cut into 1” cubes

The Vinaigrette

¼ c rice vinegar

1 T sugar

¼ c rice wine

4 T light soy sauce

1 T dark soy sauce

1 T fish sauce

The Dipping Sauce

Juice of 1 lime

½ t kosher salt

¼ t fresh black pepper

The Stir-Fry

4 T neutral cooking oil, such as canola or corn oil

3 stalks green onion, cut into 1” pieces

½ small red onion, thinly sliced

2 t butter

2 bunches watercress, for garnish

Directions:

1.       Prepare marinade by combining garlic, sugar, salt, pepper and oil in a large nonmetal bowl.   Add filet mignon, combine and marinate, covered, in the refrigerator for two hours.

2.       Prepare vinaigrette by combining rice vinegar, sugar, rice wine, light soy sauce, dark soy sauce and fish sauce.   Set aside.

3.       Heat a wok over high heat.   Divide beef, green onions and red onions in half, as you will cook in two batches.

4.       Add 2 T oil to the wok.   When the oil starts to smoke, add first portion of the beef in an even layer.   Let it sit until a forms a brown crust, about 2 minutes.   With a spatula, flip the beef over to brown the other side, about 1 minute.

5.       Add first portion of the green onions and red onions and cook for 1 more minute.   Pour half of vinaigrette down the side of the wok, and then shake pan to release the beef and toss with the vinaigrette.   Add 1 t butter and continue to shake pan until butter melts.   Remove the meat and onions from the wok.   Keep warm.

6.       Repeat steps 4 and 5 with second portion of meat, green onions and red onions.   Place the watercress in the middle of the serving plate and spoon hot beef and onions on top.

7.       Prepare dipping sauce by putting salt and pepper in small ramekin and squeezing lime juice over it.   Serve alongside the beef.  

Red Rice

Ingredients:

4 cups over night cooked long grain rice

2 tablespoons olive oil

3 cloves garlic

2 tablespoons tomato paste

1 ½ teaspoons Maggi Seasoning Sauce

Direction:

1.       Heat oil over medium high heat in a large skillet, add the garlic cooks about 2 minutes, add rice and stir to combine. Add tomato paste and coat the rice until it turns red.

2.       Stir constantly for few minutes, add in Maggi Seasoning Sauce and combine well. Remove from the heat, and serve immediately.

Give it a try, I guarantee you’ll fall in love!