Shaking Beef

15 ingredients
7 steps

Ingredients

  • 1 1/2 to 2 pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes
  • 5 garlic cloves, chopped (about 2 tablespoons)
  • 2 tablespoons sugar
  • 2 1/4 teaspoons kosher salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 5 tablespoons canola oil
  • 1/4 cup rice-wine vinegar
  • 1/4 cup rice wine or white wine
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • Juice of 1 medium lime (about tablespoons)
  • 2 bunches watercress or 1 small head red leaf lettuce, separated into leaves
  • 1 red onion, peeled and thinly sliced (about 2 cups)
  • 3 scallions, trimmed and cut in 1-inch lengths
  • 2 tablespoons unsalted butter

Directions

  1. 1
    In large bowl, place meat, garlic, 1 tablepsoon sugar, 2 teaspoons salt, 1 teaspoon pepper, and 1 tablespoon oil. Cover with plastic wrap and refrigerate at least 2 hours and no more than 12 hours.
  2. 2
    Whisk together rice-wine vinegar, wine, soy sauce, fish sauce, and 1 tablespoon sugar.
  3. 3
    In small ramekin, whisk together lime juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
  4. 4
    Arrange watercress or lettuce on four plates.
  5. 5
    Divide meat into 2 portions and place in two medium bowls.
  6. 6
    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 3 to 4 minutes, then flip to brown other side, another 3 to 4 minutes. Add half of red onion slices and half 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. Remove meat, and repeat with remaining portion of meat and remaining onions, scallions, vinegar mixture, and butter.
  7. 7
    Arrange beef on top of lettuce and serve with lime dipping sauce.

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