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Shaking Beef

A recipe from the Good Food collection.

Ingredients

Shaking Beef
Shaking Beef
750 g (1 lb 10 oz) beef eye fillet
1 tablespoon fish sauce
1 tablespoon light soy sauce
1 teaspoon caster (superfine) sugar
3–4 garlic cloves, crushed
2 spring onions (scallions), white part only, finely chopped
½ teaspoon freshly ground black pepper
2 tablespoons peanut oil
100 g (3½ oz) mixed frisée and red oak lettuce leaves

Method

  1. Cut the beef into 2 cm (¾ inch) cubes and put them in a nonmetallic bowl. Put the fish sauce, soy sauce, sugar, garlic, spring onion, black pepper and 1 teaspoon of the oil in a small jug, mix well and pour over the beef. Toss to coat the beef well, then cover and marinate in the refrigerator for at least 1 hour.
  2. Heat a wok over high heat, add 1 tablespoon of oil and swirl to coat. When the oil is hot, add half the beef in one layer, allowing it to sit without tossing for 1 minute, so that a brown crust forms on the bottom. Stir-Fry the beef quickly or use the wok handle to shake the beef vigorously, tossing it around the wok for 3–4 minutes for medium rare or longer if desired. Remove and repeat with the remaining oil and beef. Arrange the beef on a bed of salad leaves and serve.

 

Main ingredient:
Beef
Cuisine:
Vietnamese
Course:
Main-course

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