SHAKING BEEF RECIPE RECIPES

Name: Shaking Beef
Total time: 20 min
Yield: 4 servings
Cuisine: asian
Ingredients: 1 1/2 to 2 pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes; 2 tablespoons chopped garlic; 2 tablespoons sugar; Salt and pepper; 5 tablespoons neutral oil, like corn or canola; 1/4 cup rice-wine vinegar; 1/4 cup rice or white wine; 3 tablespoons soy sauce; 1 tablespoon fish sauce; 1 red onion, peeled and sliced thin; 3 scallions, trimmed and cut in 1-inch lengths; 2 tablespoons butter; 2 bunches watercress, washed and dried, or 1 head red leaf lettuce, washed, dried and separated into leaves; 2 limes, cut into wedges

SHAKING BEEF RECIPE - NYT COOKING

Shaking Beef Recipe - NYT Cooking image

This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work – 20 minutes from start to finish – but don’t try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.

Provided by Mark Bittman

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 to 2 pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes
2 tablespoons chopped garlic
2 tablespoons sugar
Salt and pepper
5 tablespoons neutral oil, like corn or canola
1/4 cup rice-wine vinegar
1/4 cup rice or white wine
3 tablespoons soy sauce
1 tablespoon fish sauce
1 red onion, peeled and sliced thin
3 scallions, trimmed and cut in 1-inch lengths
2 tablespoons butter
2 bunches watercress, washed and dried, or 1 head red leaf lettuce, washed, dried and separated into leaves
2 limes, cut into wedges

Steps:

Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.
Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.
Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.

Nutrition Facts : @context http//schema.org, Calories 626, UnsaturatedFatContent 18 grams, CarbohydrateContent 18 grams, FatContent 42 grams, FiberContent 2 grams, ProteinContent 42 grams, SaturatedFatContent 18 grams, SodiumContent 1123 milligrams, SugarContent 9 grams, TransFatContent 0 grams

SHAKING BEEF (BO LUC LAC) RECIPE - NYT COOKING

Shaking Beef (Bo Luc Lac) Recipe - NYT Cooking image

Michael Bao Huynh, a former boat person who learned to cook by his mother's side at her restaurant in Saigon, served this dish at his restaurant BarBao on the Upper West Side.

Provided by Glenn Collins

Total Time 15 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 pounds boneless beef sirloin, fillet, or rib eye, cut into 1-inch cubes
10 garlic cloves, minced
1 tablespoon Maggi seasoning or soy sauce
1 tablespoon sugar
1 teaspoon sea salt
Freshly ground black pepper
1 medium red onion, cut into paper-thin strips
7 garlic cloves, minced
2 tablespoons sugar
1/2 teaspoon sea salt
1/4 cup rice vinegar or cider vinegar
1/4 cup extra virgin olive oil
Freshly ground black pepper
1 head bibb or Boston lettuce, cored, leaves torn into large pieces
1 cup shaved fennel bulb
1 cup baby arugula
1/2 cup mint leaves
6 cherry tomatoes, halved
2 tablespoons vegetable oil

Steps:

For the marinade
For the salad

Nutrition Facts : @context http//schema.org, Calories 854, UnsaturatedFatContent 41 grams, CarbohydrateContent 22 grams, FatContent 66 grams, FiberContent 4 grams, ProteinContent 45 grams, SaturatedFatContent 22 grams, SodiumContent 968 milligrams, SugarContent 13 grams, TransFatContent 3 grams

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