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Sunday, June 17

"Shaking" beef

Canola oil
2 tablespoons
Fish sauce
2 tablespoons
Garlic, minced
6 cloves
1 ½ teaspoons
Pepper, freshly ground

Beef tenderloin, cut into 1-inch cubes
1 pound
Lime juice, fresh
2 tablespoons
Rice vinegar
1 tablespoon
Soy sauce
1 tablespoon
Yellow onion, small, sliced paper-thin
Green onions, white and pale green parts, thinly sliced
Arugula, tough stems removed
2 cups
  1. In a plastic storage bag, combine 1 tablespoon oil, 1 tablespoon fish sauce, half of the garlic, ½ teaspoon sugar, and 1/8 teaspoon pepper.
  2. Add the beef, and coat thoroughly. 
  3. Refrigerate for at least 2 hours, or up to overnight. 
  4. In a small bowl, whisk together the lime juice, vinegar, soy sauce, 1 tablespoon fish sauce, and 1 teaspoon sugar, and 1/8 teaspoon pepper. 
  5. Place the yellow onion slices in another bowl, and drizzle with 1 tablespoon of the sauce, and set aside. 
  6. In a large wok or frying pan over high heat, warm the remaining 1 tablespoon oil. 
  7. Add the beef, and stir-fry until browned, about 4 to 5 minutes. 
  8. Add the green onions and remaining garlic, and stir-fry just until fragrant. 
  9. Remove from heat, pour in the remaining sauce, and toss to mix. 
  10. Toss the arugula with the marinated sliced onions, and mound on a platter. 
  11. Using a slotted spoon, spoon the beef over the greens, and then drizzle the pan juices over the beef.
Recipe from Williams-Sonoma The World Kitchen.

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