Slanted Door’s Shaking Beef

In the heart of Vietnam, a culinary gem known as Shaking Beef (Bò lúc lắc) began its remarkable journey.

Born from a tradition of succulent marinated beef cubes, this dish quickly found its place on international menus, captivating taste buds around the globe.

The story of Shaking Beef takes a turn in San Francisco at The Slanted Door, where Charles Phan's culinary mastery comes into play.

Here, the dish transforms into an icon, with tender filet mignon, a perfect sear, and a harmonious blend of flavors.

This rendition not only elevated Shaking Beef but also further solidified Phan as a creative force in the culinary world.

Where Culinary Creativity Meets Tradition

Through the lens of Shaking Beef, we witness the marriage of authentic Vietnamese cuisine and Phan's innovative touch.

This intersection gives rise to a dish that symbolizes excellence, showcasing Phan's profound impact on the evolving culinary landscape.

Shaking Beef: A Global Culinary Odyssey

As Shaking Beef gains global acclaim, it becomes a bridge between tradition and innovation on plates worldwide.

Its bold flavors and distinctive preparation captivate diverse palates, creating a shared experience that transcends cultural boundaries.

Vietnamese Culinary Exploration: Chef Phan's Cookbook

For those inspired by the journey of Shaking Beef, Chef Charles Phan offers a gateway to further Vietnamese culinary exploration.

His cookbook, Vietnamese Home Cooking invites you to unlock a world of flavors and techniques, extending the narrative of your own culinary adventure.

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Shaking Beef

Ingredients

• 3/4 pound filet mignon, trimmed of excess fat and cut into 1-inch cubes
• 1 and 1/2 teaspoons sugar, divided
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 and 1/2 tablespoons canola oil, divided
• 2 tablespoons rice vinegar
• 2 tablespoons mirin
• 2 and 1/2 tablespoons soy sauce
• 1 teaspoon Vietnamese or Thai fish sauce
• 1/2 small red onion, thinly sliced
• 2 green onions, ends trimmed, cut into 1-inch lengths
• 1/2 tablespoon finely chopped garlic
• 1 tablespoon unsalted butter
• 1/2 bunch watercress, tough stems removed (or arugula, if you can’t find watercress)

Preparation

1. Mix beef with 1/2 teaspoon sugar, kosher salt, pepper, and 1/2 tablespoon oil in a bowl. Let marinate at room temperature for 2 hours.
2. Whisk together remaining 1 teaspoon sugar, rice vinegar, mirin, light soy sauce, and fish sauce until sugar has dissolved.
3. Heat a large wok or a large (not nonstick) frying pan over high heat until very hot but not smoking. The metal will have a matte look, and a drop of water flicked onto its surface should evaporate on contact.
4. Add the remaining 2 tablespoons oil to the wok and heat until shimmering but not smoking.
5. Add the beef in a single layer and sear until a brown crust forms underneath, about 5 minutes. Flip cubes and cook for 1 minute on the second side.
6. Add the red and green onions and cook, stirring, for about 30 seconds.
7. Add the soy sauce mixture and shake the wok to coat the beef.
8. Add the garlic and butter and shake the wok to distribute evenly. Once butter has melted, turn off heat.
9. Arrange watercress (or arugula) on a platter and then top with beef, vegetables, and sauce.

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