3 September, 2014

Vietnamese Shaking Beef

Posted in : Asian, Beef, Dinner, EveryDayPaleo.com, Gluten Free, Organic, Paleo on September 3, 2014 by : wendland99

• 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

1. 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.
2. In a small bowl, whisk the remaining 3 tablespoons of honey with the coconut aminos, fish sauce, vinegar and rice wine, if using.
3. 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.
4. Line a platter with watercress/arugula and pour the shaking beef and vegetables on top.
5. Serve with Lime Dipping Sauce: 1 teaspoon sea salt, ½ teaspoon freshly ground pepper & ¼ cup freshly squeezed lime juice.

ref: Vietnamese Shaking Beef | Everyday Paleo.