Recipes

Shaking Beef

1 Mins read
0
22
0
Share
Scroll to recipe
Share
Shaking Beef

Shaking Beef

amanda

Equipment

  • - Stand mixer with dough hooks: KitchenAid 5-Quart Stand Mixer Professional Line

  • - Shaker with adjustable strainer: KitchenAid Stainless Steel 32 oz Shaker

  • - Digital scale with tare function: Oxymoron 510 Digital Scale - Stainless Steel

  • - Immersion blender: Blendtech Immersion Blender (24 oz)

  • - Stainless steel mixing bowl, large: Pyrex Brilliance Classic Stainless Steel Mixing Bowls, 2.7 qt (Blue)

  • - Cutting board: OXYNITE 12 in x 8 in Heavy Duty Cutting Board

  • - Pot with lid for cooking meat: Cuisinart 12-Inch Stainless Steel Nonstick Saucepan

  • - Serving spoons: Pyrex Classic Serving Spoons, Set of 3 (Blue)

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

Instructions

1

Instruction 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

Instruction 2

Whisk together rice-wine vinegar, wine, soy sauce, fish sauce, and 1 tablespoon sugar.
3

Instruction 3

In small ramekin, whisk together lime juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
4

Instruction 4

Arrange watercress or lettuce on four plates.
5

Instruction 5

Divide meat into 2 portions and place in two medium bowls.
6

Instruction 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 sauté, 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

Instruction 7

Arrange beef on top of lettuce and serve with lime dipping sauce.
0
22
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *