Shaking Beef

When two of Steve's students, Kyungmin and Jel, graduated last August, their parents were unable to make the trip, so we offered to host a dinner for them.  They invited several friends, and I wanted to make something very special for them, so I made this dish.  The recipe comes from Charles Phan, whose restaurant, the Slanted Door, has been hugely successful in the Ferry Building in San Francisco for many years now.  We're headed to S.F. soon, so his food was definitely on my mind this week as well.

This is definitely a special occasion dish, because it depends upon buying a very good cut of meat.  The recipe calls for filet mignon, and I highly recommend using it.  I go a step further and buy organic, grass-fed, but you don't have to go that far for a good result.  The dish is Vietnamese in origins, and you will recognize the familiar Vietnamese flavors.  A word on fish sauce.  There are many different brands, and each tastes a little different.  I read one cookbook and they recommended Red Boat, which is probably my favorite, but then I read another, and that chef prefers Three Crabs brand, which is stronger and funkier smelling.  Right now I'm using that up, but I'll probably go back to Red Boat Vietnamese fish sauce, which I get from Amazon.

Another suggestion is to search out a good brand of Chinese rice wine.  I like Yu Yee brand and it's called "Chinese Shao Shing Cooking Wine." I've been able to find it at the local asian markets.

You'll find this recipe very easy to prepare, and it literally takes 20 minutes to cook.  I like to serve it with steamed rice, to soak up the juices.

SHAKING BEEF

     1 1/2 pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes
          (be sure to pat the beef dry)
Marinade:

     5 garlic cloves, chopped (about 2 Tablespoons)
     1 Tablespoon sugar
     2 teaspoons kosher salt
     1 teaspoon coarse black pepper
     1 Tablespoon peanut oil
Sauce:


     1/4 cup rice-wine vinegar (be sure to get the one made without salt)
     1/4 cup rice wine or white wine
     3 Tablespoons soy sauce
     1 Tablespoon fish sauce
     1 Tablespoon sugar
Dipping Sauce:


     Juice of 1 medium lime (about 2 Tablespoons)
     1/4 teaspoon kosher salt
     1/4 teaspoon pepper

To finish:

     1 bunch arugula
     4 Tablespoons peanut oil
     1 red onion, peeled and thinly sliced (about 2 cups)
     3 scallions, trimmed and cut in 1-inch lengths
     2 Tablespoons unsalted butter

First, cut the beef into the 1-inch cubes.

Marinade

In a large bowl, place meat, garlic, sugar, salt, pepper, and oil.

Toss the beef cubes in the marinade.  Cover with plastic wrap and refrigerate at least 2 hours and no more than 12 hours.

Sauce

Whisk together rice-wine vinegar, wine, soy sauce, fish sauce, and sugar.

Dipping Sauce

In a small ramekin, whisk together lime juice, salt and pepper.


To prepare

Arrange arugula on four plates.

[I have a HUGE skillet, but I am going to give the instructions for a smaller one, which involves dividing the meat into 2 portions and placing them in two medium bowls.]

In wok or other large skillet over high heat, heat 2 Tablespoons oil until smoking,

then add 1 portion meat in one layer.

Sear until brown crust forms, about 3 to 4 minutes,

then flip to brown other side, another 3 to 4 minutes.

Add half of red onion slices and scallions,

and saute, stirring, until fragrant, about 30 seconds.  Add 1/3 cup vinegar mixture and shake pan to release beef, stirring if necessary.  Add 1 Tablespoon butter, shaking pan until butter melts.

Divide meat onto two plates, then repeat with remaining portion of meat and remaining onions, scallions, vinegar mixture, and butter.

Arrange beef on top of arugula and serve with lime dipping sauce.

Serves 4.