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It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan\u2019s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work \u2013 20 minutes from start to finish \u2013 but don\u2019t try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.\u2014Mark Bittman Featured in: (https://www.nytimes.com/2004/04/21/dining/the-chef-charles-phan-from-out-of-the-west-a-wok-slinger-searing-the-beef.html) THE CHEF: CHARLES PHAN; From Out of the West, A Wok Slinger, Searing the Beef Read More Save Log in orsign up to save this recipe. Give Subscriber benefit: give recipes to anyone As a subscriber, you have10gift recipes to give each month. Anyone can view them - even nonsubscribers.(https://help.nytimes.com/hc/en-us/articles/360060848652) Learn more. (https://www.nytimes.com/subscription/cooking.html) Subscribe Share Copy link (mailto:?subject=NYT%20Cooking:%20Shaking%20Beef&body=NYT%20Cooking:%20Shaking%20Beef%0A%0Ahttps://cooking.nytimes.com/recipes/6961-shaking-beef?smid%3Dem-share) Email (https://www.pinterest.com/pin/create/button/?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F6961-shaking-beef%3Fsmid%3Dpin-share&description=NYT%20Cooking:%20This%20savory-sweet stir-fry, known as bo luc lac or \u201cdice\u201d in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan\u2019s immensely popular Vietnamese restauran&media=https%3A%2F%2Fstatic01.nyt.com%2Fimages%2F2015%2F11%2F19%2Fdining%2F19COOKING-SHAKINGBEEF%2F19COOKING-SHAKINGBEEF-jumbo.jpg) Pinterest (https://www.facebook.com/sharer/sharer.php?u=https://cooking.nytimes.com/recipes/6961-shaking-beef%3Fsmid=fb-share) Facebook (https://x.com/intent/post?text=Shaking%20Beef&url=https://cooking.nytimes.com/recipes/6961-shaking-beef%3Fsmid=tw-share&hashtags=NYTCooking) X (https://api.whatsapp.com/send?text=Shaking%20Beef%20https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F6961-shaking-beef%3Fsmid%3Dwa-share) Whatsapp (http://www.reddit.com/submit?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F6961-shaking-beef%3Fsmid%3Dre-share&title=Shaking%20Beef) Reddit Print Options (false) Include recipe photo Print Recipe Advertisement Ingredients Yield: 4 servings 1\u00bd to 2 pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes 2 tablespoons chopped garlic 2 tablespoons sugar Salt and pepper 5 tablespoons neutral oil, like corn or canola \u00bc cup rice-wine vinegar \u00bc cup rice or white wine 3 tablespoons soy sauce 1 tablespoon fish sauce 1 red onion, peeled and sliced thin 3 scallions, trimmed and cut in 1-inch lengths 2 tablespoons butter 2 bunches watercress, washed and dried, or 1 head red leaf lettuce, washed, dried and separated into leaves 2 limes, cut into wedges Add ingredients to Grocery List (/guides/79-substitutions-for-cooking) Ingredient Substitution Guide Nutritional Information Nutritional analysis per serving (4 servings) 626 calories; 42 grams fat; 18 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 42 grams protein; 1122 milligrams sodium Note: The information shown is Edamam\u2019s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist\u2019s advice. (https://www.edamam.com/website/wizard.jsp) Powered by () Preparation Step 1 Marinate meat with garlic, half the sugar, 1 teaspoon salt, \u00bc teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl. Step 2 Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat. Step 3 Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table. Similar Recipes (/recipes/1016865-vietnamese-lemongrass-beef-and-noodle-salad) (Vietnamese Lemongrass Beef and Noodle Salad) Vietnamese Lemongrass Beef and Noodle Salad David Tanis (/recipes/1023012-san-francisco-style-vietnamese-american-garlic-noodles) (San Francisco-Style Vietnamese American Garlic Noodles) San Francisco-Style Vietnamese American Garlic Noodles J. 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Have you cooked this? Mark as Cooked Log in orsign up to mark this recipe as cooked. Private Notes Leave a Private Note on this recipe and see it here. Cooking Notes Add Note (Share your notes with other cooks or make a private note for yourself\u2026) (public) Public (private) Private Submit All Notes Private Katherine Summer 5 years ago I worked at the Slanted Door, and this is one of their most popular dishes. However, the insider nickname is \"Choking Beef\". It's because the size of the cube - people are like \"Do I cut this? Do I not cut this?\" And then when they don't cut it and decide to jam it all in at once... Let me just say that we had more than one choking emergency during the time of my employment.\n\nCook the cubes in the recommended size, but for god's sake, cut it when its in front of you on the table. Is this helpful? 220 David C. Dinielli 6 years ago I disagree. Without the lime and the salt/pepper sprinkle, this would be nothing other than stir-fried beef. The lime and salt/pepper mixture (preparation of which adds maybe another 23 seconds to the prep time) transforms this into a dish I'd be excited to share even with my chef friends. Totally agree with rice and lettuce leaves, though. Also suggest kimchi as an option, despite the cultural/geographic miscegenation. Is this helpful? 64 Joan 7 years ago Having loved this dish at Slanted Door a million times, you CANNOT just squeeze the lime over the dish. Instead create a dipping sauce of lime and salt and pepper. Superb. Thanks for this easier recipe! Is this helpful? 53 Bob Morgen 7 years ago Agree that it is way too easy to overcook this. Takes about 1 minute to brown, then get the meat off the heat! Next time I will leave the steak whole during marinade. Then brown until barely medium rare, take off heat, make the sauce, slice the meat thin and toss the slices in the sauce. Might not be authentic but I bet the meat will be nice and rare with the sauce providing much the same result as marinating the cubes. Is this helpful? 47 MMF 6 years ago I keep kosher, requiring adjustments to the recipe. I used chuck-eye steak, cut into thin (~1/4in) slices against the grain, instead of cubes. Tamari was used in place of the fish & soy sauces. The meat was browned quickly and removed briefly while the onions were started to avoid overcooking the beef. The dish was finished with ~1 Tbs Earth Balance. Is this helpful? 24 Rose Thomas 6 years ago NYC prices for filet mignon so was extra careful not to overcook. Even searing 2 sides puts you in danger. I'd suggest: sear beef on 1 side for 60-90 seconds, then proceed. Was worried onions would be too crispy: were perfect. Have watercress ready on a big serving plate, throw both batches and all the (gorgeous) sauce on it, then juice a couple of limes right over the whole thing (don't mess with wedges) and crack some beautiful pepper over the top. Doesn't need more salt. EPIC. Is this helpful? 21 SUNDEVILPEG 6 years ago Fish sauce (Nuoc Mam, or Nam Pla in Thai) doesn't contain any shellfish. It is made from fermented anchovies, salt, & water, with caramel coloring added to the cheaper brands. That's it. Is this helpful? 19 Sandi 7 years ago If you add Maggi sauce as suggested in another NYT recipe, it adds some depth. Is this helpful? 10 AY 6 years ago The vinegar tastes stronger in the cooked sauce than the raw sauce, so when tasting the raw sauce, don't be tempted to add more or stronger vinegar. Served it with rice and lettuce leaves. No need for salt/pepper mixture or lime wedges. Is this helpful? 9 sundevilpeg 5 years ago Interesting, as the Slanted Door recipe is virtually identical, apart from calling for mirin rather than \"...rice or white wine,\" and both light and dark soy. Perhaps people should try both recipes and decide: (https://www.sfchronicle.com/recipes/article/Recipe-Slanted-Door-s-Shaking-Beef-13750252.php) https://www.sfchronicle.com/recipes/article/Recipe-Slanted-Door-s-Shaking-Beef-13750252.php Is this helpful? 9 Sandi 6 years ago If you like rare beef, cut the meat in larger sizes. I overcooked the meat and used less time than recommended. Is this helpful? 7 Baxter 5 years ago How can this be salty when it literally says salt to taste? Is this helpful? 7 Kate Coleman 7 years ago P.s.Used pork filet mignon, successfully. Is this helpful? 6 Emily 6 years ago loved this easy meal!\n- halved the recipe for 2 people\n- made rice and served my husband's serving over it. he isn't a huge lettuce fan. He gobbled it up.\n- loved the squeeze of lime\n- the sauce was fabulous\n- cut up the steak pieces a bit larger to ensure no overcooking\n\nyum and there is enough for my lunch tomorrow! Is this helpful? 6 dan 3 years ago Instead of filet mignon, use Flat Iron steak. It\u2019s effectively the same type of meat as it\u2019s adjacent to the filet, but has a tough piece of tendon in it. Since you\u2019re cubing it anyways, it\u2019s easy enough to remove the tendon. Same tenderness for less than half the cost. Is this helpful? 6 CathyM 2 months ago Outstanding! Served over red lettuce leaves. Took another suggestion and cooked tenderloin whole and then sliced it after resting ... was done perfectly. Next time I will sear the meat first on both sides and finish in the oven. I found that adding the onions when I flipped the meat meant it didn't sear on the other side. And there will be another time!! Is this helpful? Cindy from SF 5 months ago Make this as written and use filet mignon. You deserve it. Is this helpful? Doug 7 months ago The salt and pepper with lime wedges are completely authentic all over Vietnam. Do it. Is this helpful? Linda Thompson 10 months ago Made this with elk backstrap. Don't cube the steaks before cooking. Cook half of the steaks at a time for one minute each side, then remove from pan, cover and let rest, for five minutes before cubing. After removing the steaks from the pan, I cooked the onions and added sauce and butter. Then I repeated this process with the other half of steak, onions, sauce and butter. What a great recipe for wild meat! Is this helpful? EW 10 months ago Based on reviews, I went at the cook stage a bit differently. cooked the two kinds of onions together until a light char, removed them, seared the meat SUPER quickly (less than a minute per batch), added everything back and tossed with the sauce, again, well under a minute. perfect! Is this helpful? M/R Cooper 11 months ago It was very good and the watercress, red onion and lime looked very nice on the plate. Maybe because it was the first time with the recipe, but it seemed to take a long time to get everything ready. Once mise en place done, it wasn\u2019t difficult but had to keep checking the directions. I used boneless short ribs which had texture, flavor and eat to cut the right size. About $13/lb. I need to look at recipe again to see how I can streamline, Is this helpful? nilssons 2 years ago I tried to make this dish with a very fussy ATK recipe some time ago, and found it too much work, but this one was so much easier and so much better. I followed their guidance for the lime - 1/4 cup lime juice with 1 tsp pepper, and I added that with the beef before serving. Served with coconut rice because my husband doesn't like lettuce. Very delicious and easy. Will make again. Is this helpful? 1 donnie 2 years ago The best example of snobbie home reviewers. Thanks.\nI love filet and the flavors included with this, but it's nothing more than a minorly ramped up stir fry. Is this helpful? Diana 2 years ago Made this last night and loved it! Added cilantro/lime rice as well as hot pepper flakes. Other than that, followed recipe exactly! Is this helpful? shaking beef 2 years ago Make oil is hot to brown beef\nAdd hot pepper flakes\nLime really good\nGarlic double Is this helpful? 1 me 3 years ago Used part of a leftover strip and flank steak cut into thin strips, seared very fast and hot in the wok. Served over a small amount of jasmine rice and some steamed broccoli on the side. I used reduced sodium soy sauce, added no salt to sauce mixture, and made the lime pepper dipping sauce as suggested. Is this helpful? ali 3 years ago add chili flakes ;) Is this helpful? Lyn 3 years ago Very tasty and so easy and quick! Our thought was trying it with pork tenderloin and I see others have used that with larger pieces, which sounds like a good idea. We're going to add sticky rice with the lettuce leaves/sauce next time. Should be a good meal through the spring/summer/fall. Thank you - yumm! Is this helpful? Pat Brownlie 3 years ago We absolutely love this dish. We use baby arugula instead of watercress or lettuce which works really well. Is this helpful? Pam 3 years ago Halve sugar, butter, and oil Is this helpful? Private notes are only visible to you. Credits Adapted from Charles Phan Recipe Tags (/tag/asian) Asian (/tag/times%20classics) Times Classics (/tag/beef) Beef (/tag/beef%20tenderloin) Beef Tenderloin (/tag/fish%20sauce) Fish Sauce (/tag/lime) Lime (/tag/red%20onion) Red Onion (/tag/rice%20wine%20vinegar) Rice Wine Vinegar (/tag/soy%20sauce) Soy Sauce (/tag/watercress) Watercress (/topics/dinner-recipes) Dinner (/tag/easy) Easy (/tag/weeknight) Weeknight (/tag/main%20course) Main Course Advertisement Log in orsign up to save this recipe. 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It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan\u2019s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work \u2013 20 minutes from start to finish \u2013 but don\u2019t try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear. \u2014Mark BittmanFeatured in: THE CHEF: CHARLES PHAN; From Out of the West, A Wok Slinger, Searing the BeefYield:4 servings1\u00bd to 2pounds beef tenderloin (filet mignon), trimmed of excess fat and cut into 1-inch cubes2tablespoons chopped garlic2tablespoons sugarSalt and pepper5tablespoons neutral oil, like corn or canola\u00bccup rice-wine vinegar\u00bccup rice or white wine3tablespoons soy sauce1tablespoon fish sauce1red onion, peeled and sliced thin3scallions, trimmed and cut in 1-inch lengths2tablespoons butter2bunches watercress, washed and dried, or 1 head red leaf lettuce, washed, dried and separated into leaves2limes, cut into wedgesIngredient Substitution GuideNutritional analysis per serving (4 servings)626 calories; 42 grams fat; 18 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 42 grams protein; 1122 milligrams sodiumNote: The information shown is Edamam\u2019s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist\u2019s advice.Powered byStep 1Marinate meat with garlic, half the sugar, 1 teaspoon salt, \u00bc teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.Step 2Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.Step 3Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.Similar RecipesVietnamese Lemongrass Beef and Noodle SaladSan Francisco-Style Vietnamese American Garlic NoodlesJ. 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It's because the size of the cube - people are like \"Do I cut this? Do I not cut this?\" And then when they don't cut it and decide to jam it all in at once... Let me just say that we had more than one choking emergency during the time of my employment.\n\nCook the cubes in the recommended size, but for god's sake, cut it when its in front of you on the table.I disagree. Without the lime and the salt/pepper sprinkle, this would be nothing other than stir-fried beef. The lime and salt/pepper mixture (preparation of which adds maybe another 23 seconds to the prep time) transforms this into a dish I'd be excited to share even with my chef friends. Totally agree with rice and lettuce leaves, though. Also suggest kimchi as an option, despite the cultural/geographic miscegenation.Having loved this dish at Slanted Door a million times, you CANNOT just squeeze the lime over the dish. Instead create a dipping sauce of lime and salt and pepper. Superb. Thanks for this easier recipe!Agree that it is way too easy to overcook this. Takes about 1 minute to brown, then get the meat off the heat! Next time I will leave the steak whole during marinade. Then brown until barely medium rare, take off heat, make the sauce, slice the meat thin and toss the slices in the sauce. Might not be authentic but I bet the meat will be nice and rare with the sauce providing much the same result as marinating the cubes.I keep kosher, requiring adjustments to the recipe. I used chuck-eye steak, cut into thin (~1/4in) slices against the grain, instead of cubes. Tamari was used in place of the fish & soy sauces. The meat was browned quickly and removed briefly while the onions were started to avoid overcooking the beef. The dish was finished with ~1 Tbs Earth Balance.NYC prices for filet mignon so was extra careful not to overcook. Even searing 2 sides puts you in danger. I'd suggest: sear beef on 1 side for 60-90 seconds, then proceed. Was worried onions would be too crispy: were perfect. Have watercress ready on a big serving plate, throw both batches and all the (gorgeous) sauce on it, then juice a couple of limes right over the whole thing (don't mess with wedges) and crack some beautiful pepper over the top. Doesn't need more salt. EPIC.Fish sauce (Nuoc Mam, or Nam Pla in Thai) doesn't contain any shellfish. It is made from fermented anchovies, salt, & water, with caramel coloring added to the cheaper brands. That's it.If you add Maggi sauce as suggested in another NYT recipe, it adds some depth.The vinegar tastes stronger in the cooked sauce than the raw sauce, so when tasting the raw sauce, don't be tempted to add more or stronger vinegar. Served it with rice and lettuce leaves. No need for salt/pepper mixture or lime wedges.If you like rare beef, cut the meat in larger sizes. I overcooked the meat and used less time than recommended.How can this be salty when it literally says salt to taste?P.s.Used pork filet mignon, successfully.loved this easy meal!\n- halved the recipe for 2 people\n- made rice and served my husband's serving over it. he isn't a huge lettuce fan. He gobbled it up.\n- loved the squeeze of lime\n- the sauce was fabulous\n- cut up the steak pieces a bit larger to ensure no overcooking\n\nyum and there is enough for my lunch tomorrow!Instead of filet mignon, use Flat Iron steak. It\u2019s effectively the same type of meat as it\u2019s adjacent to the filet, but has a tough piece of tendon in it. Since you\u2019re cubing it anyways, it\u2019s easy enough to remove the tendon. Same tenderness for less than half the cost.Outstanding! Served over red lettuce leaves. Took another suggestion and cooked tenderloin whole and then sliced it after resting ... was done perfectly. Next time I will sear the meat first on both sides and finish in the oven. I found that adding the onions when I flipped the meat meant it didn't sear on the other side. And there will be another time!!Make this as written and use filet mignon. You deserve it.The salt and pepper with lime wedges are completely authentic all over Vietnam. Do it.Made this with elk backstrap. Don't cube the steaks before cooking. Cook half of the steaks at a time for one minute each side, then remove from pan, cover and let rest, for five minutes before cubing. After removing the steaks from the pan, I cooked the onions and added sauce and butter. Then I repeated this process with the other half of steak, onions, sauce and butter. What a great recipe for wild meat!Based on reviews, I went at the cook stage a bit differently. cooked the two kinds of onions together until a light char, removed them, seared the meat SUPER quickly (less than a minute per batch), added everything back and tossed with the sauce, again, well under a minute. perfect!It was very good and the watercress, red onion and lime looked very nice on the plate. Maybe because it was the first time with the recipe, but it seemed to take a long time to get everything ready. Once mise en place done, it wasn\u2019t difficult but had to keep checking the directions. I used boneless short ribs which had texture, flavor and eat to cut the right size. About $13/lb. I need to look at recipe again to see how I can streamline,I tried to make this dish with a very fussy ATK recipe some time ago, and found it too much work, but this one was so much easier and so much better. I followed their guidance for the lime - 1/4 cup lime juice with 1 tsp pepper, and I added that with the beef before serving. Served with coconut rice because my husband doesn't like lettuce. Very delicious and easy. Will make again.The best example of snobbie home reviewers. Thanks.\nI love filet and the flavors included with this, but it's nothing more than a minorly ramped up stir fry.Made this last night and loved it! Added cilantro/lime rice as well as hot pepper flakes. Other than that, followed recipe exactly!Make oil is hot to brown beef\nAdd hot pepper flakes\nLime really good\nGarlic doubleUsed part of a leftover strip and flank steak cut into thin strips, seared very fast and hot in the wok. Served over a small amount of jasmine rice and some steamed broccoli on the side. I used reduced sodium soy sauce, added no salt to sauce mixture, and made the lime pepper dipping sauce as suggested.Very tasty and so easy and quick! Our thought was trying it with pork tenderloin and I see others have used that with larger pieces, which sounds like a good idea. We're going to add sticky rice with the lettuce leaves/sauce next time. Should be a good meal through the spring/summer/fall. Thank you - yumm!We absolutely love this dish. We use baby arugula instead of watercress or lettuce which works really well.Halve sugar, butter, and oilPrivate notes are only visible to you." ], "output": "readability/", "pwd": "/data/archive/1728416227.683249", "schema": "ArchiveResult", "start_ts": "2024-10-09T03:16:55.292091+00:00", "status": "succeeded" } ], "screenshot": [], "singlefile": [], "title": [ { "cmd": [ "/usr/bin/curl", "--silent", "--location", "--compressed", "--max-time", "60", "--user-agent", "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/128.0.0.0 Safari/537.36 ArchiveBox/{VERSION} (+https://github.com/ArchiveBox/ArchiveBox/)", "https://cooking.nytimes.com/recipes/6961-shaking-beef" ], "cmd_version": "8.10.1", "end_ts": "2024-10-09T03:16:55.263411+00:00", "index_texts": null, "output": "Shaking Beef Recipe", "pwd": "/data/archive/1728416227.683249", "schema": "ArchiveResult", "start_ts": "2024-10-09T03:16:55.183318+00:00", "status": "succeeded" } ], "wget": [] }, "icons": null, "is_archived": true, "is_static": false, "latest": { "archive_org": "https://web.archive.org/web/20241009031717/https://cooking.nytimes.com/recipes/6961-shaking-beef", "dom": null, "favicon": "favicon.ico", "git": null, "media": "ArchiveError: Failed to save media Got yt-dlp response code: 1. 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