Shaking Beef
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
57
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Sugar2.25 tsps
Kosher Salt1.25 tsps
Ground Black Pepper (freshly)5 tbsps
Canola Oil1 cup
Rice Wine3 tbsps
Soy Sauce1 tbsp
Fish Sauce2 bunches
Watercress2 tbsps
Unsalted ButterDirections:
1
In large bowl, place meat, garlic, 1 tablepsoon sugar, 2 teaspoons salt, 1 teaspoon pepper, and 1 tablespoon oil
2
Cover with plastic wrap and refrigerate at least 2 hours and no more than 12 hours
3
Whisk together rice-wine vinegar, wine, soy sauce, fish sauce, and 1 tablespoon sugar
4
In small ramekin, whisk together lime juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper
5
Arrange watercress or lettuce on four plates
6
Divide meat into 2 portions and place in two medium bowls
7
In wok or large skillet over high heat, heat 2 tablespoons oil until smoking, then add 1 portion meat in one layer
8
Sear until brown crust forms, about 3 to 4 minutes, then flip to brown other side, another 3 to 4 minutes
9
Add half of red onion slices and half scallions, and sauté, stirring, until fragrant, about 30 seconds
10
Add 1/3 cup vinegar mixture and shake pan to release beef, stirring if necessary
11
Add 1 tablespoon butter, shaking pan until butter melts
12
Remove meat, and repeat with remaining portion of meat and remaining onions, scallions, vinegar mixture, and butter
13
Arrange beef on top of lettuce and serve with lime dipping sauce
14
In large bowl, place meat, garlic, 1 tablepsoon sugar, 2 teaspoons salt, 1 teaspoon pepper, and 1 tablespoon oil
15
Cover with plastic wrap and refrigerate at least 2 hours and no more than 12 hours
16
Whisk together rice-wine vinegar, wine, soy sauce, fish sauce, and 1 tablespoon sugar
17
In small ramekin, whisk together lime juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper
18
Arrange watercress or lettuce on four plates
19
Divide meat into 2 portions and place in two medium bowls
20
In wok or large skillet over high heat, heat 2 tablespoons oil until smoking, then add 1 portion meat in one layer
21
Sear until brown crust forms, about 3 to 4 minutes, then flip to brown other side, another 3 to 4 minutes
22
Add half of red onion slices and half scallions, and sauté, stirring, until fragrant, about 30 seconds
23
Add 1/3 cup vinegar mixture and shake pan to release beef, stirring if necessary
24
Add 1 tablespoon butter, shaking pan until butter melts
25
Remove meat, and repeat with remaining portion of meat and remaining onions, scallions, vinegar mixture, and butter
26
Arrange beef on top of lettuce and serve with lime dipping sauce