Shaking Beef
Recipe from Food & Wine

Charles Phan of the Slanted Door in San Francisco serves this sweet and vinegary Vietnamese dish with a tart dipping sauce of lime juice, salt, and pepper. Serve the beef with fresh lime wedges instead of a dipping sauce.


Quentin Bacon

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Servings: 4
Prep Time: 1 hr
Total Time: 1 hr 30 mins
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Ingredients
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    1   pound 
    filet mignon, cut into 1-inch pieces
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    3 1/2  tablespoons 
    sugar
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    1/3  cup 
    plus 1 tablespoon canola oil
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    Kosher salt and freshly ground pepper
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    3   tablespoons 
    light soy sauce
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    3   tablespoons 
    Asian fish sauce
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    2   tablespoons 
    white vinegar
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    1   teaspoon 
    rice wine, optional
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    6   
    scallions, cut into 1-inch pieces
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    1   
    small red onion
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    3   
    garlic cloves, minced
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    1   tablespoon 
    unsalted butter
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    Watercress and lime, for serving

Directions
1.
In a bowl, toss the meat with 1/2 tablespoon of the sugar, 1 tablespoon of the oil, and 1 teaspoon each of salt and pepper. Let stand at room temperature for 1 hour.
2.
In a small bowl, whisk the remaining 3 tablespoons of sugar with the soy sauce, fish sauce, vinegar, and rice wine, if using.
3.
Heat a large skillet until very hot. Add the remaining 1/3 cup of oil and heat until smoking. Add the meat and cook over high heat undisturbed for 1 minute, until browned. Turn the meat and cook for 1 minute longer. Tilt the skillet and spoon off all but 1 tablespoon of the oil. Scatter the scallions, onion, and garlic over the meat and cook for 30 seconds. Stir the soy mixture and add it to the pan, shaking to coat the meat; bring to a boil. Add the butter and shake the pan until melted.
4.
Line a platter with watercress and pour the shaking beef and vegetables on top. Serve with lime wedges.
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