"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vietnamese Shaking Beef Recipe

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This recipe for Vietnamese Shaking Beef, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



The meat:
2 tbsp chopped garlic
1 tsp sugar
1 1/2 tsp sugar
3/4 tbsp black pepper
2 tbsp neutral cooking oil, such as canola, or corn oil
1 1/2 pounds filet mignon, cut into 1' cubes, fat trimmed off

The vinaigrette:
1/4 cup rice vinegar
1 tbsp sugar
1/4 cup rice wine
4 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp fish sauce

The sauce:
Juice of 1 lime
1/2 tsp kosher salt
1/4 tsp fresh black pepper

The stir-fry:
4 tbsp neutral cooking oil, such as canola or corn oil
3 stalks green onion, cut into 1' piees
1/2 small red onion, thinly sliced
2 tsp butter
2 bunches watercress, for garnish

Combine garlic, sugar, salt, pepper and oil to create a marinade. Add filet mignon and marinate, covered in the refrigerator for two hours. Combine the ingredients for the vinaigrette and set aside. When ready to stir-fry, heat a wok over high heat. (You will cook in two batches.) Add tbsp oil to the wok. When the oil starts to smoke, add half of the beef in an even layer. Let it sit until it forms a brown crust, about 2 minutes. With a spatula, flip the beef over to brown the other side, about 1 minute. Add half the green and red onions and cook for 1 more minute. Toss beef in wok with half the vinaigrette. Add 1 tsp butter. Toss until the butter melts. Remove the meat and onions from the wok. Keep warm. Repeat stir-frying with remaining ingredients. Place the watercress in the middle of the serving plate and spoon hot beef and onions on top. Put salt and pepper in small ramekin and squeeze lime juice over it. Serve as a dipping sauce with the beef.

Number Of Servings:
Number Of Servings:




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