Shaking Beef Recipe Slanted Door
Topic: Shaking Beef Recipe Slanted Door
It’s almost impossible to disassociate the Slanted Door from its shaking beef, or even the Bay Area itself from the plate of seared filet mignon cubes served on a tangle of watercress with salt-and-pepper-and-lime dipping sauce.
Charles Phan founded the Slanted Door the Mission in the Mission in 1995. It eventually settled in the Ferry Building location. There were many San Francisco offshoots followed by a recent expansion in San Ramon. Although it serves many other dishes, such as cellophane noodles and crab with clay pot chicken with caramel sauce, the most popular dish is shaking beef.
Restaurant cooks can feel cursed if they have to prepare the same dish over and over again. For diners who don’t frequent the restaurant often, the joy of ordering nostalgic favorites brings back the memories of eating in the same place and the same meal. It is important to mention, however, that $43 will be required to access any memories of shaking beef. This Verde Farms-grass-fed fillet will now be prepared at the restaurant.
This version, which was adapted from Phan’s 2014 cookbook “The Slanted Doors: Modern Vietnamese Food” (Ten Speed Press), makes home cooking easy. You will find all the flavors of Vietnamese cuisine in this recipe, including salty fish, soy sauces and sweet red and green onion, sour lemon, and vinegar, as well as minerally beef, watercress, and sour lime and vinegar. Its classic texture and temperature variations include tender seared meat and crisp, cold greens.
It will be a joy to do it again and again.
Recipe: Shaking Beef Recipe Slanted Door
1 1/2Filet mignon weighing pounds, cut into cubes of 1-inch size
11 tablespoon canola oil + 1/2 cup
2 1/21 teaspoon sugar
21 teaspoon kosher salt
1 1/21 teaspoon freshly ground black pepper
2Tablespoons of rice vinegar
2 tablespoons light soy sauce
1 1/21 teaspoon dark soy sauce
11 teaspoon fish sauce
1Cup thinly sliced red onions
3Green onions cut into 1-inch pieces
11 tablespoon minced garlic
11 tablespoon unsalted butter
1Watercress bunch, with the tough stems, removed
2 tablespoons lime juice
To serve: Steamed rice
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.
To serve: Place the watercress on top of the beef. Mix the lime juice with 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Serve the meat with the steamed rice.
People also ask:
Why is it called shaking beef?
The dish gets its name from the vigorous agitation and agitation required to achieve an even and complete browning. The meat, nicely browned but still pink on the inside, is covered in a deeply flavorful frosting that also adds flavor and slightly wilts the watercress underneath. … The cut of meat varies from one recipe to another.