Description
This week, I’m sharing a “shaking beef” inspired bowl – there’s a garlic soy marinated steak, a tomato shallot rice, sautéed veggies, and a summer-y tomato and corn salad.
Ingredients
Units
Scale
Shaking beef recipe
- 1.5 lb beef tenderloin or hanger steak
Protein marinade:
- 1.5 teaspoon kosher salt
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 1 tablespoon of neutral oil
- .5 tsp sugar
- 1 teaspoon cornstarch
For the stir fry:
- 5 yellow onion
- 1 bell pepper
- 1/2 head of broccoli
- 1 zucchini
- 1 tablespoon of water
Tomato and Corn Salad:
- 2 large, ripe tomatoes
- 3 Persian cucumbers
- 1 ear of corn
- Handful Mint
Nuoc Cham:
- 2.5 tablespoons white sugar
- 2.5 tablespoons fish sauce
- 1.5 tablespoons of rice vinegar
- 1.5 tablespoons of lime juice
- .25 cup of water
- 1 clove garlic, minced
Tomato Shallot Rice:
- 1 tablespoon tomato paste
- .75 cup of jasmine rice
- .25 cup of white quinoa
- 1 shallot, diced
- .5 teaspoon kosher salt
- 1.25 cups of water
Instructions
- Make the tomato shallot rice using your usual method of cooking rice. I use the rice cooker, and add the rice, quinoa, diced shallots, salt, and water to the bowl. Give this a stir, then cook. You can also cook this over the stovetop for 20 minutes on low heat. After 20 minutes, turn off the heat and let this sit for 10 minutes.
- Slice the persian cucumbers into ¼” thin coins, cut the tomatoes into 1” wedges, and slice the corn off the cob. Add all these tomato salad ingredients to a large mixing bowl.
- Dice the red pepper and onion into 1” pieces, cut the broccoli into 1” pieces, and half moon the zucchini. Add this to a large bowl.
- Mince the garlic for both the nuoc cham sauce and the beef marinade. Add 1/3 of the minced garlic to a small bowl or glass jar for the nuoc Cham sauce.
- Add the remaining minced garlic, cornstarch, soy sauce, and sugar to a large mixing bowl.
- Dice the steak into 1” cubes. Add the diced beef to the marinade and mix.
- Finish the nuoc cham sauce. To the vessel you added the minced garlic, add the sugar, fish sauce, lime juice, water, rice vinegar, and minced garlic. Mix to combine until the sugar is dissolved, then set aside.
- Heat a pan on medium high heat. Add a tablespoon of neutral oil and add the chopped veggies. Cook for 3-4 minutes, stirring occasionally. After 3 minutes, or when you begin to see slight browning near the edges, add 2 tablespoons of water and a pinch of salt. Cook for another 1-2 minutes, then set aside.
- In the same pan, add the marinated steak. Cook on high heat for 4-5 minutes, shaking the pan vigorously every minute or so (you can also just stir it around), until the inside reaches 135F.
- While the veggies or steak are cooking, toss the tomato salad with the nuoc cham and assemble the rest of the plate – add a few heaping tablespoons of tomato shallot rice, charred veggies, and salad. Top with the cooked shaking beef, mint leaves, and serve.
- Prep Time: 30 min
- Cook Time: 15 min
- Category: Asian
- Method: stovetop
- Cuisine: Asian