SHAKING BEEF

Sharon made Shaking Beef from The Essential New York Times Cook Book this week. I was excited to hear how it came out as it is the most popular dish at the Slanted Door, one of my favorite San Francisco restaurants. The restaurant is in the Ferry Building and if you are in San Francisco check it out. It has a great vibe and good food.

Sharon and Art gave it two thumbs up. I'm looking forward to trying it myself.

Beef tenderloin (Sharon used rib eye) is marinated for 2 hours in garlic, sugar, salt, pepper and oil.

Vinegar, wine, sugar, soy sauce, and fish sauce is mixed together. Onions are sliced and added to a hot wok along with the meat.

When the beef is browned on one side you shake the pan to release the beef. Butter is added at the end of the cooking for added flavor.

Sharon served this over brown rice mixed with scrambled egg, peas, and soy sauce. The recipe also suggests that you can serve this over watercress with lime on the side.

                                                                            Shaking Beef

1 ½ to 2 ounces beef tenderloin (filet Mignon), trimmed of excess fat and cut into 1 inch cubes

2 tablespoons chopped garlic

2 tablespoons sugar

Salt and freshly ground black pepper

About 5 tablespoons neutral oil, like corn or canola

¼ cup rice wine vinegar

¼ cup rice wine or dry white wine

3 tablespoons soy sauce

1 tablespoon Asian fish sauce

1 red onion, thinly sliced

3 scallions cut into 1 inch lengths

2 tablespoons unsalted butter

2 bunches watercress, trimmed and washed, or 1 head red leaf lettuce, separated into leaves, and washed

2 limes cut into wedges

1.)     Toss the meat with the garlic, half the sugar, 1 teaspoon salt, ¼ teaspoon pepper, and 1 tablespoon oil in a bowl and let marinate for about 2 hours.  (Refrigerate if your kitchen is very warm.)

2.)    Meanwhile, combine the vinegar, remaining sugar, wine, soy sauce, and fish sauce in a bowl.  Taste and add salt and pepper if necessary.  Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.

3.)    Divide the meat into portions, and do the same with the onion and scallions.  Put a wok or a large skillet over the maximum heat and add about 2 tablespoons oil.  When the oil smokes, add half the meat in one layer.  Let it sit until a brown crust forms, then turn to brown the other side; browning should take less than 5 minutes.  Add half the onion and half the scallions and cook, stirring, for about 1 minute.  Add half the vinegar mixture and shake the pan to release the beef.  Stirring if necessary.  Add half the butter and shake the pan until the butter melts.  Remove the meat, and repeat.

4.)    Serve the beef, drained of excess juices, over the watercress, passing the salt and pepper mixture and lime wedges at the table.

Serves 4

Chef Notes: I used Rib Eye Steak and served over fried rice instead of lettuce.

Recipe from The Essential New York Times Cook Book