Vietnamese Beef (NYTimes) by Tom
I followed the recipe exactly as written. A rarity for me. But since it was the first time I was making it, I thought I should stick to the recipe.
This was not a hard recipe to make. The longest part is marinating the meat for a couple of hours in the refrigerator. Otherwise it is making a sauce for pan frying, cutting up some lime wedges, and arranging a green lettuce on the plate. The recipe calls for watercress which was not available so I used butter lettuce instead. An excellent adaptation.
We had this both the first night and as leftovers the second night. Very tasty. I will make this again.
--- Tom
Vietnamese Shaking Beef
(from NYTimes Cooking Charles Phan adapted by Mark Bittman and then by Tom)
Serves 4 generously
1.5 to 2 pounds of beef tenderloin, trimmed of fat and cut into 1-inch cubes
2 tablespoons chopped garlic
2 tablespoons sugar
Salt and pepper to taste
5 tablespoons of a neutral oil like canola
1/4 cup rice wine vinegar
1/4 cup white wine
3 tablespoons soy sauce
1 tablespoon fish sauce
1 red onion trimmed and cut thinly into roughly 1-inch lengths
3 scallions trimmed and cut into 1-inch lengths
2 tablespoons butter
2 bunches of butter lettuce or watercress
2 limes cut into wedges
First prepare the meat by trimming visible fat and cutting into approximately 1" cubes.
Next make the marinade using 1 tablespoon of sugar, 2 tablespoons of chopped garlic, 1/4 teaspoon pepper, 1 teaspoon salt and 1 tablespoon of oil.
Stir the marinade over the meat in a bowl. Mix it well to insure the meat is covered with the marinade. Place the bowl into the refrigerator for about two hours prior to cooking.
Now combine the vinegar, the remaining sugar, wine, soy sauce and fish sauce in a small bowl. Taste and add salt and pepper if necessary.
Now mix 1 tablespoon salt with one teaspoon pepper in a small bowl and set aside for use at the table.
Divide the meat into two portions, and do the same with the onion and scallions. Put a wok or large skill over high heat and add about 2 tablespoons of oil to the pan. When the oil starts to smoke, add the meat in one layer. Let it sit and brown until a nice crust is on the meat. Turn the meat over and do the same thing. Add half of the onions and half of the scallions and cook for about 30 seconds. Add about half the vinegar mixture and shake the pan to release the beef. Add half of the butter and shake the pan again until the butter melts.
Remove the first batch to a serving bowl and repeat the above process with the rest of the meat.
On each plate put a layer of the butter lettuce along with a couple of lime wedges.
When the second batch of meat is done cooking, combine with the first batch. Then plate on top of the butter lettuce. Squeeze a generous portion of the lime wedges over the meat. Add some of the salt and pepper mixture over the meat. It will help bring out the flavor.
This was very good to eat both nights. Enjoy!
---Tom