Living near one of the culinary capitals of the world you have the opportunity to indulge at many of San Francisco’s amazing restaurants. One of my favorites is The Slanted Door and you can imagine the thrill I had when I came across a published recipe for their Shaking Beef on the Food and Wine website.
I immediately started dissecting the recipe to see if I could possibly create a Paleo version that would even closely resemble this fabulous dish. I think the Paleo version turned out quite well…will it replace the culinary masters version, of course not…but when I want something healthy to eat at home this will definitely be a go-to dish.
Vietnamese Shaking Beef
1 pound filet mignon, cut into 1-inch pieces
3 1/2 tablespoons honey
1 tablespoon olive oil
1/3 cup coconut oil
Kosher salt and freshly ground pepper
3 tablespoons coconut aminos
3 tablespoons Asian fish sauce
2 tablespoons white vinegar (white wine or rice vinegar)
6 scallions, cut into 1-inch pieces
1 small red onion, thinly sliced
3 garlic cloves, minced
1 tablespoon unsalted butter
Watercress or arugula for serving
- In a bowl, toss the meat with 1/2 tablespoon of the honey, 1 tablespoon of the oil and 1 teaspoon each of salt and pepper. Let stand at room temperature for 1 hour.
- In a small bowl, whisk the remaining 3 tablespoons of honey with the coconut aminos, fish sauce, vinegar and rice wine, if using.
- Heat a large skillet until very hot. Add the 1/3 cup of coconut oil and heat until smoking. Add the meat and cook over high heat undisturbed for 1 minute, until browned. Turn the meat and cook for 1 minute longer. Tilt the skillet and spoon off all but 1 tablespoon of the oil. Scatter the scallions, onion and garlic over the meat and cook for 30 seconds. Stir the coconut aminos mixture and add it to the pan, shaking to coat the meat; bring to a boil. Add the butter and shake the pan until melted.
- Line a platter with watercress/arugula and pour the shaking beef and vegetables on top.
- Serve with Lime Dipping Sauce: 1 teaspoon sea salt, ½ teaspoon freshly ground pepper & ¼ cup freshly squeezed lime juice.