Shaking Beef with Lime Dipping Sauce

Début de l'été 2008
food and drink

BY: Lucy Waverman

A favourite dish from The Slanted Door, and easily made at home. Serve with rice and stir-fried greens.

1½ to 2 lbs (750 g to 1kg) beef tenderloin, trimmed of excess
fat and cut into 1-inch (2.5-cm) cubes
2 tbsp (25 mL) chopped fresh garlic
2 tbsp (25 mL) sugar
5 tbsp (75 mL) canola oil
Salt and freshly ground pepper
¼ cup (50 mL) rice wine vinegar
¼ cup (50 mL) white wine
3 tbsp (45 mL) soy sauce
1 tbsp (15 mL) fish sauce
1 red onion, peeled, cut in half and thinly sliced
3 green onions, trimmed and cut in 1-inch (2.5-cm) lengths
2 tbsp (25 mL) butter

Lime Dipping Sauce
Juice of 2 limes
¼ tsp (1 mL) kosher salt
¼ tsp (1 mL) freshly ground pepper

2 bunches watercress or lettuce leaves, washed and dried

1. Marinate meat with garlic, 1 tbsp (15 mL) sugar, 1 tbsp (15 mL) canola oil and salt and pepper for about 2 hours. Meanwhile, combine vinegar, remaining 1 tbsp (15 mL) sugar, wine, soy sauce and fish sauce in a bowl. Season with salt and pepper to taste.

2. Heat a wok or large skillet over high heat, and add about 2 tbsp (25 mL) oil. When oil is smoking, add meat in 1 layer. Sear until a brown crust forms, about 2 minutes, then flip to brown the other side. Add the onion and green onions and cook, stirring, for about 30 seconds. If your pan is not big enough, do it in 2 batches, adding more oil, then combine.

3. Add the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add butter and shake pan until butter melts to form a sauce.

4. In a bowl, combine lime juice, kosher salt and pepper to make dipping sauce.

5. Place watercress or lettuce leaves on plates. Top with beef and serve with lime dipping sauce.

Serves 6 as part of a multi-course meal

What to Serve