She Strengthens

Savoring the Flavors of Vietnam: A Twist on a Classic Dish

A New Take on Shaking Beef

Inspired by the renowned Slanted Door in San Francisco, we’re putting a luxurious spin on the beloved Vietnamese dish, shaking beef. By using tender filet mignon, we’re elevating this classic to new heights.

The Perfect Balance of Flavors

To create a rich and savory sauce, we’re combining the deep umami of soy sauce and fish sauce with the sweetness of brown sugar and the pungency of garlic. This harmonious blend will leave your taste buds singing.

Preparing the Star of the Show

To ensure our filet mignon is at its best, we’re removing it from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This crucial step ensures even cooking and maximum tenderness.

A Sizzling Hot Pan

Heat a large cast-iron frying pan over high heat for about 5 minutes. Once scorching hot, add a dash of olive oil to prevent the steak from sticking. Then, add the filet pieces and sear until browned, turning occasionally, for about 4 minutes total.

Bringing it all Together

Add the soy sauce mixture to the pan and toss the steak pieces to coat. As the sauce begins to boil, transfer the shaking beef to a serving plate. Serve immediately, garnished with a bed of fresh watercress, a squeeze of lime juice, and thinly sliced scallions or red onion.

Recipe at a Glance

Yield: 2 servings
Difficulty: Easy
Total Time: 20 minutes, plus 30 minutes to come to room temperature
Active Time: 20 minutes

Ingredients

• 2 filet mignon steaks (about 8 ounces each), cut into 1-inch cubes
• 3 tablespoons reduced-sodium soy sauce or tamari
• 3 tablespoons Asian fish sauce
• 2 tablespoons light brown sugar
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper
• Olive oil
• Watercress, lime wedges, and thinly sliced scallions or red onion, for serving