Shaking Beef Recipe Slanted Door

SHAKING BEEF

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.

SHAKING BEEF RECIPE SLANTED DOOR

Steps:

• Mix the beef with 1 tablespoon oil, 1 cup sugar, 1 teaspoon salt, and 1 teaspoon pepper. Stir well to combine. Allow cooling for two hours. If marinating, refrigerate.
• Mix together the mirin, rice vinegar, light and dark soy sauces, and fish sauce until well combined. Set aside.
• All of the ingredients should be measured and prepared for use at the stove. On high heat, heat a wok until the water evaporates from contact. Heat 1/4 cup oil until it shimmers-Cook half the beef in one layer. Continue cooking for 3 minutes, occasionally stirring, until the crust forms at the bottom. Cook the cubes on the other side for 1 minute. Make sure to drain any grease.
• Cook, stirring for about 30 seconds, half of the green and red onions. Mix half the soy sauce mixture with the beef. Stir and shake the pan to coat it. To evenly distribute the garlic and butter, shake the pan. Transfer the mixture to a plate. Keep warm.
• Clean the wok and add 1/4 cup of oil. Continue cooking with the other half of the ingredients.

SHAKING BEEF (BO LUC LAC)

Steps:

• In a bowl, combine 2 tablespoons canola oil with the pepper, salt and sugar. Add the cubed filet mignon.
• Cover and refrigerate for 2 hours.
• Meanwhile, combine all the ingredients for the stir-fry sauce and mix well.
• Divide the meat in two. (You will cook it in two batches.).
• Place a pan over high heat until hot. Add 4 tablespoons of canola oil, or enough to coat the bottom of the pan.
• Place about half the beef in the pan so that none of the pieces overlap. (Be careful - the oil may splatter.) Cook 1 1/2 - 2 minutes on each side for medium doneness.
• With the meat still in the pan, drain most of the oil, leaving about 1 tablespoon. Add half the garlic and stir. Add half the red and green onions and cook about 30 seconds. Add half the stir-fry sauce and cook 1 minute. Add half the butter and toss the ingredients in the pan until the butter is melted. Remove the beef and keep warm.
• Repeat with the second batch of meat.
• To Serve: Place the watercress in the center of a serving platter and spoon the beef over top.
• Combine the salt and pepper in a small bowl and squeeze the lime juice into it to create a dipping sauce. Serve immediately.