:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/TjsaBXnS578zNCNF4Qx1/c5502db73f6c7fec33251d23a9d6bb.jpg "Vietnamese Shaking Beef with Filet Mignon")
Vietnamese Shaking Beef with Filet Mignon
The idea for using filet mignon for this classic Vietnamese dish comes from The Slanted Door in San Francisco: cubed, tender beef, stir-fried briefly in a hot pan, before adding the ingredients to form a simple, flavorful sauce. Serve shaking beef on a bed of watercress with lime wedges and thinly sliced scallion or red onion.
Ingredients
- 2 filet mignon steaks, cut into 1 inch cubes
- 3 tablespoon reduced-sodium soy sauce or tamari
- 3 tablespoon asian fish sauce
- 2 tablespoon light brown sugar
- 3 clove garlic, minced
- Kosher salt and freshly ground black pepper
- olive oil
- watercress, lime wedges, and thinly sliced scallions or red onion, for serving
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Directions
Remove the steaks from the refrigerator 30 minutes before cooking to come to room temperature. In a bowl, whisk together the soy sauce, fish sauce, sugar, and garlic.
Pat the filet pieces dry with paper towels and season with plenty of salt and pepper. Heat a large cast-iron frying pan over high heat for about 5 minutes.
When the pan is very hot, add the olive oil. When hot, sear the steak pieces until browned, turning occasionally, about 4 minutes total. Add the soy sauce mixture and toss and coat the steak pieces. Bring to a boil, then transfer to a serving plate.
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