Shaking Beef Recipe Slanted Door

Shaking Beef Recipe Slanted Door
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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.


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

2Mirin tablespoons

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

1 Watercress bunch, with the tough stems, removed

2 tablespoons lime juice


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.



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.


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