Shaking Beef

Restaurant Re-do: Slanted Door, San Francisco
My Favorite Restaurant In This Beautiful City!
Difficulty: Easy
Prep Time: 6-8 hours
Cooking Time: 6 minutes

Shaking Beef (Vietnamese Bo Luc Lac)


The Meat
4 (8) oz, Filet Mignon, 1″ cubes
2 tbsp chopped garlic
1 tbsp sugar
1 tsp salt
3/4 tsp pepper
2 tbsp canola

1/4 cup rice vinegar
1 tbsp sugar
1/4 cup sweet rice wine
4 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp fish sauce

Dipping Sauce
Juice of 1 lime
1/2 tsp salt
1/4 tsp pepper

4 tbsp canola oil
3 green onions, 2″ slices
1/2 red onion, thinly sliced
2 tbsp butter

Cooking Tools

Mixing Bowl

In a plastic container or large ziplock bag; place cubed Filet Mignon, chopped garlic, sugar, salt, pepper and oil.  Place the meat in the refrigerator for 6-8 hours to marinade, overnight is fine.  Prepare the vinaigrette by, whisking rice wine vinegar, sugar, sweet rice wine, light soy sauce, dark soy sauce and fish sauce. Heat wok to searing hot.  Add 2 tbsp of oil, place 1/2 of the beef into the oil. (You will be stir-frying in 2 batches) Brown meat on all sides for 1 minute, add half the cut green onions and red onion slices to the beef.  Do a quick stir-fry for 1 minute and then half the vinaigrette sauce and continue to cook for about 30 seconds.  Add 1 tbsp butter and toss and shake quickly until melted and then remove to a serving dish.  Repeat with the rest of the ingredients. In a small serving dish, squeeze lime juice and mix with the salt and pepper, serve on the side with the Shaking Beef.
Serves 4

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