Bo Luc Lac - "Shaking Beef"

One of my fondest memories of San Francisco is dining at the Slanted Door. On that trip, we stayed on the Embarcadero at the beautiful Hotel Vitale, which is conveniently located at Mission Street right across from the Ferry Market. (convenient for eating, that is!)

Last month I was delighted to see this simple recipe for Shaking Beef, which we first enjoyed at the Slanted Door. Its easy preparation makes it perfect for weeknight.

I hadn't planned on writing about this meal, but a few bites in I realized it was too good to keep to myself.


Bo Luc Lac
Adapted from Michael Huynh
New York Times, October 21, 2009
Serves 2

FOR THE MARINADE:

1 pound beef filet, (I used Wegman's organic), cut into 1-inch cubes

5 garlic cloves, minced

1 tablespoon low sodium soy sauce

1 tablespoon sugar

1 teaspoon sea salt

Freshly ground black pepper

FOR THE SALAD:

1 medium red onion, cut into paper-thin strips

7 garlic cloves, minced

2 tablespoons sugar

1/2 teaspoon sea salt

1/4 cup rice vinegar or cider vinegar

1/4 cup extra virgin olive oil

Freshly ground black pepper

most of 1 head butter lettuce, cored, leaves torn into large pieces

1 shaved fennel bulb

1 bunch arugula, chopped

1/2 cup mint leaves

8-12 cherry tomatoes, halved

2 tablespoons vegetable oil.

1. For the marinade: In a bowl, combine beef, garlic, Maggi or soy sauce, sugar, salt and black pepper to taste. Let stand at room temperature for 1 hour.

2. For the salad: In a large serving bowl, combine onion, 2 minced garlic cloves, sugar, salt, vinegar and olive oil. Mix well, and season with black pepper to taste. Add lettuce, fennel, arugula, mint and tomatoes. Toss to mix.

3. Preheat a large skillet over high heat, and add vegetable oil. Add remaining 5 cloves minced garlic. Add half the beef cubes and sear on all sides, shaking pan, until medium rare, 1-2 minutes. Reserve, then repeat with remaining beef.

4. Transfer beef to salad greens and toss, or serve salad and beef separately, divided among four plates. Sprinkle with freshly ground black pepper. If desired, serve with rice or crusty French bread.