vietnemese shaken beef

this dish makes me want to dance.  the recipe is very universal, i haven’t found one that isn’t almost exactly the same as the last.  just a few little tweeks in each & so i added my own tweeks for my perfect version.  loved by all that has had it & one of my best friends even wants me to make it for her dad (one of the best cooks i know).

makes 4-5 servings

1 1/2 pounds sirloin (use whatever you’d like, if filet is on sale, why not?), cut into bite size cubes, about an inch
8 garlic cloves, finely chopped
3 tablespoons sugar
4 tablespoons oyster sauce
3 tablespoons fish sauce
2 1/2 tablespoons sesame oil
3 tablespoons tamari (or regualr soy sauce if you aren’t gluten free)
1 red onion, thinly sliced
1 bunch of watercress, stems trimmed
2 heads romaine lettuce, cleaned and chopped
2 -3 tomatoes on the vine, sliced
rice (as much as you’d like to eat)

for vinaigrette

2/3 cup rice vinegar (i used the roasted garlic flavor because i just love garlic)
2 tablespoons sugar
1/2 tablespoon salt

. combine & set aside

for dressing

juice of 1-2 limes (depending on size)
salt & pepper to taste (lots of pepper)

. combine & set aside

for beef

. combine first 7 ingredients in plastic bag & marinate for 2-3 DAYS

for pickled onions

. combine onions & 1/4 cup vinaigrette, toss & set in fridge for 10-30 minutes

to assemble
you have all of the hard work done at this point, lots of prep with a short cook time, just make sure your rice is done.

. take beef out of fridge & place beef on a paper towel lined plate to soak up any marinade.
. in a wok or large pan, heat veggie oil over medium high heat
. drop beef in small batches (normally 3 for this recipe) & cook quickly just until the beef is browned
. make a salad on each plate by mixed the romaine with a bit of vinaigrette, then top with a bit of watercress, tomatoes & pickled onions
. place a portion of beef & rice on each plate
. top everything off a just a bit of dressing

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