Shaking Beef

Name: Shaking Beef
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: Serves 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: 1 tablespoons palm or brown sugar; ½ cup (58 g) thinly sliced white onion 8 cherry or grape tomatoes, halved; 1 tablespoon cooking sherry; 2 cups (60 g) bite-sized pieces of watercress or spinach, stemmed and washed; ½ teaspoon salt; 1 tablespoon freshly squeezed lime juice; ¼ teaspoon freshly ground black pepper; 1 tablespoon vegetable or canola oil; 2 tablespoons rice or white vinegar; 1 tablespoon olive or canola oil; 2 teaspoons fish sauce (nam pla); ½ tablespoon oyster sauce; 1 tablespoon high-heat cooking oil; 10 oz (330 g) filet mignon, cut into 1 in (2.5 cm) cubes; ½ teaspoon freshly ground black pepper; 1 teaspoon palm or brown sugar; 2 garlic cloves, minced

Preparation info

Serves
4
as part of a multi-course meal

Difficulty
Easy
Ready in
20 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

The northeastern Thai province of Issan has a large Vietnamese population and restaurants throughout the region serve this popular dish. It’s called “shaking” because you don’t stir-fry the beef, you merely shake the pan. Succulent filet mignon melts in your mouth as a result of the flavorful marinade and browning over high heat. Shaking is required, a shimmy is optional.

Ingredients

Asia
Thailand
Main course
Gluten-free
South East Asia

Ingredients

Method