I couldn’t help myself, I had to recreate the Shaking Beef from The Slanted Door…even though it wasn’t a great meal. I was shocked when I googled “shaking beef” and Charles Phan’s recipe showed up in epicurious. I paired it with some Jasmine rice and a nice asparagus dish. It came out SO well and will absolutely suffice when I have a hankering for The Slanted Door. I had to alter a few things due to what wasn’t in my cabinets but this is what I did:
1 pound beef tenderloin (filet mignon), cut into 1-inch cubes 6 garlic cloves, chopped (about 2 tablespoons) 3 tbsp sugar 2 1/4 tsp kosher salt 1 1/4 tsp freshly ground black pepper 5 tbsp canola oil 3 tbsp rice-wine vinegar 1/4 cup rice wine or white wine 3 tbsp soy sauce 1 tbsp. oyster sauce 1 tbsp. of honey
Juice of 1 medium lime (about tablespoons) 1 red onion, peeled and thinly sliced (about 2 cups) 5 scallions, trimmed and cut in 1-inch lengths 2 tbsp unsalted butter
- Mix together garlic, 2 tbsp. sugar, salt, pepper, and 1 tablespoon oil
- In large bowl, place meat and mixture together.
- Cover with plastic wrap and refrigerate at least 2 hours and no more than 12 hours.
- Whisk together rice-wine vinegar, wine, honey, soy sauce, fish sauce, and 1 tablespoon sugar.
- In small ramekin, whisk together lime juice, a dash of salt and pepper.
- Divide meat into 2 portions and place in two medium bowls.
- In wok or 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 1 to 2 minutes, then flip to brown other side, another 1 to 2 minutes.
- Add half of red onion slices and half scallions, and sauté, stirring, until fragrant, about 30 seconds.
- Add 1/2 cup vinegar mixture and shake pan to release beef, stirring if necessary.
- Add 1 tablespoon butter, shaking pan until butter melts.
- Remove meat, and repeat with remaining portion of meat and remaining onions, scallions, vinegar mixture, and butter.
- Serve with lime dipping sauce.
- Boil the asparagus for 3 to 5 minutes then drain and run under cold water to stop the cooking.
- Dry thoroughly.
- Combine the garlic, salt, pepper, mustard and lemon juice in a bowl and whisk to blend. Whisk in the sesame oil.
- Pour over the asparagus, toss and serve.