Shaky Beef

I had shaky beef in a DC restaurant a long time ago. It’s a classic Vietnamese dish of lemongrass flavored beef and vegetables. It’s my favorite Vietnamese dish. Well, except for bahn mis. And pho. And Bo luc lac. Fine, so I can’t choose my favorite. But shaky beef is definitely up there! It’s really easy to make at home- you just need good lemongrass. I love using jarred lemongrass, because every time I get fresh lemongrass (which isn’t very often), I feel pressured to make something amazing with it, and nothing is ever good enough, and I end up having to throw away spoiled lemongrass. Less pressure with the jarred stuff! I’d recommend marinating the beef, but I’m sure the world wouldn’t end if you didn’t*!

 

INGREDIENTS

 

2 sirloin steaks (flank works well too!)

3 baby bell peppers

1 onion

1 tablespoon jarred lemongrass

1 teaspoon sesame oil

2 tablespoons packed brown sugar

1 teaspoon ginger powder

4 garlic cloves

Start by peeling and slicing the vegetables. Please don’t peel the bell peppers. The thought of peeled bell peppers makes me extremely uncomfortable.

Slice up the steak, too,

nd then make the marinade/sauce/thing. Start by spending 10 minutes looking for a mason jar so you look artisanal. When you can’t find one, use an old pesto jar. Throw in the lemongrass,

sesame oil, sugar, ginger powder, and chopped garlic

Give it a good shakey shakey. I could’ve made this in a bowl, but then I wouldn’t be able to do any shakey shakey. If you want to make extra, just double or triple the recipe and keep the jar in the fridge. Throw it into beef, chicken, tofu, fish, or vegetables for an extra shot of flavor.

Now grab a zipper bag (if you’re marinating it), and throw in the peppers, onion, and beef.

Pour in the marinade/sauce/thing,

seal the bag, and give it a shakey shakey. Marinade it anywhere from 2-24 hours.

When you’re ready to make it, heat up some oil in a wok. You want it to be screaming hot when you add the beef!

I like to cook the beef first, and add the vegetables later. Sear the beef briefly (or beef-ly), just long enough to get some color on both sides. It’s medium rare now, which is perfect for me, but you can cook it more later if you’re one of those philistines who likes beef well done.

Remove the beef from the wok,

and throw in the vegetables.

Cook them on high, high heat- this will get them nice and crispy, and get rid of any bacteria from the raw meat. If you like, add the beef in now and shake the wok around to cook everything (that’s where the name comes from!).

When everything is cooked to your liking, serve it on top of rice, garnished with plenty of cilantro!

*Allthoseinflavor.com and the snarky proprietor behind it are in no way, shape, or form responsible for the world (or any world) ending as a result of not marinating the beef

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