“Being a refugee, you at all times have a backup plan,” stated the late nice Charles Phan. That might make Phan’s San Francisco restaurant, the Slanted Door, one of many best backup plans within the historical past of the enterprise. The chef and restaurateur fled Vietnam in 1975 and, after arriving within the U.S., studied structure and labored within the kitchens of Bay Space eateries. He then opened and presided over one of the broadly adored eating places within the metropolis, presenting stunning renditions of Vietnamese classics—dishes that honored the essence of the nation’s cooking—together with this bo luc lac, or “shaking beef.” The important thing? Sear the meat in small batches in a extremely popular wok or skillet so it browns shortly.
Featured in “The Slanted Door” by Andrea Nguyen within the April 2009 situation.
Elements
- 1 lb. beef tenderloin, trimmed and minimize into 1-in. cubes
- ¼ cup plus 2 Tbsp. vegetable oil, divided
- 7 tsp. sugar, divided
- 4 tsp. freshly floor black pepper, divided
- Kosher salt
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 1 Tbsp. fish sauce
- 2 Tbsp. recent lime juice
- 1 bunch watercress
- 3 scallions, minimize into 1-in. lengths
- 2 garlic cloves, finely chopped
- 1 medium purple onion, thinly sliced
- 1 Tbsp. unsalted butter
Directions
- In a big bowl, toss the meat with 2 tablespoons of the oil, 1 teaspoon of the sugar, and a pair of teaspoons of the black pepper. Season with salt. Cowl and put aside at room temperature to marinate for at the very least 1 hour, or refrigerate for as much as 8 hours.
- In a medium bowl, whisk collectively the soy sauce, vinegar, fish sauce, and a pair of teaspoons of the sugar to make a French dressing. Put aside.
- In a small bowl, whisk collectively the lime juice, remaining 4 teaspoons of sugar, and remaining black pepper to make a dipping sauce. Season to style with salt and put aside.
- Prepare the watercress on a platter and put aside.
- Drain the meat, discarding the marinade, and pat dry with paper towels. To a wok or massive skillet over excessive warmth, working in two batches, add 2 tablespoons of the oil. When the oil begins to smoke, add half of the meat and cook dinner, turning as soon as, till effectively browned and medium uncommon, 3–4 minutes. Add half of the scallions, garlic, and onion and cook dinner, stirring repeatedly, till wilted, about 30 seconds. Add half of the French dressing and butter and toss to mix. Spoon the meat and greens over the watercress. Repeat with the remaining substances. Serve with the dipping sauce.
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