What’s shakin’ baby? It’s this recipe for Shaking Beef! This is one of my favorite recipes from my cookbook, “Everyday Thai Cooking.” Although this recipe originated in Vietnam it has become a popular dish in the Issan province of Thailand because of its large Vietnamese population. The reason it’s called “Shaking Beef” is because you don’t stir-fry the meat, you merely sear the beef and then shake the pan. Whenever I make this, my daughter Becca makes me play Shake it Off by Taylor Swift and we do the Shaking Beef dance while the succulent beef sizzles in the pan. The deliciously seasoned filet mignon just melts in your mouth in this dish which is laid upon a crisp and colorful salad made of spinach, cherry tomatoes and onions tossed in a sweet, salty and sour dressing. Finally, the beef is accompanied by a simple dipping sauce made with lime juice, salt and black pepper. I like to buy premium oyster sauce for the beef marinade from the gourmet section at Cost Plus World Market.
10 oz. filet mignon cut into 1″ cubes
1 tablespoon canola oil
2 teaspoons fish sauce
1/2 tablespoons oyster sauce
2 garlic cloves, minced
1 teaspoon brown sugar
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
2 tablespoons rice or white vinegar
1 tablespoon olive oil or canola oil
1 tablespoon brown sugar
1 tablespoon cooking sherry
2 teaspoons fish sauce
1/2 cup thinly sliced white onion
8 cherry or grape tomatoes, halved
2 cups bite-sized pieces of spinach or watercress, stemmed and washed
DIPPING SAUCE
1 tablespoon freshly
