My husband had a dish called Shaking Beef at PF Chang’s and gave me a taste of his dish. I loved the flavors instantly. Months have passed since then and it still was a dish I wanted to make at home. I found this recipe by Mark Bittman at the NY Times. It is not quite like the one at Chang’s, which has roasted potatoes and broccolini in the dish as well. Perhaps next time I will make it using roasted potatoes and broccoli. I did use watercress and lettuce (half and half each) this time, but next time will just stick with the lettuce as it is cheaper and in my opinion tastier. I did use beef tenderloin like the recipe called for, but next time will change that to something like flat iron steak and cut it thinly to save on costs there! That said, it was a really tasty dish and I look forward to making it again. Here is the recipe:
adapted from Mark Bittman (NY Times) | Serves 4 | approx
- 1 1/2 lbs beef tenderloin, trim of excess fat and cut into 1 inch cubes
- 2 Tbsp chopped garlic
- 2 Tbsp sugar
- salt and pepper
- 5 Tbsp canola oil
- 1/4 cup rice-wine vinegar
- 1/4 cup white wine (or rice wine)
- 3 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 red onion, peeled and thinly sliced
- 3 scallions, trimmed and cut into 1 inch pieces
- 2 Tbsp butter
- 1 bunch watercress and half a head of red leaf lettuce, washed and dried
- 1 lime, cut into wedges
In a zip top bag, combine the garlic, 1 tablespoon sugar, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon of the canola oil and add the steak cubes. Refrigerate for about two hours.
For the sauce: In a small bowl, combine the remaining tablespoon of sugar, rice-wine vinegar, white white, soy sauce, fish sauce and stir.
In a small bowl, combine 1 teaspoon salt and 1/4 teaspoon pepper. (This is for additional seasoning at the table if you desire)
Cut the lime into wedges (also for seasoning just before eating).
Thinly slice the red onion and cut the scallions into pieces.
Heat a wok over medium high heat and add 3 tablespoons of canola oil. When the oil is shimmering add half the beef cubes at a time. Sear for 4 minutes, turn the steak cubes over and repeat to brown. Add half the red onion slices and scallions and cook for half a minute longer. Add half the sauce to the beef mixture and cook for a minute longer. Melt half the butter into the sauce and remove the beef onion mixture to a large bowl. Repeat with remaining oil and beef following the same process. Finishing with the sauce and butter. Add to the bowl of cooked beef and onions.
Place the watercress and lettuce on a large platter and arrange the beef and onions on the bed of lettuce. Pour the sauce over the beef and onion mixture.
Serve. Season with additional salt and pepper mixture if desired and squeeze lime juice over the beef.