Shaking Beef over Broccoli & Rice
Shaking beef is named after the movement needed to release the meat from the pan while cooking. Here is a version with a simplified marinade and served over steamed rice and broccoli.
Serves 4
Ingredients
- 4 lbs tenderloin (filet mignon), cut into 1-inch strips
- 6 cloves garlic, coarsely chopped
- 1/4 cup rice-wine vinegar
- 1/4 cup dry white wine
- 1/4 cup soy sauce
- 1 tablespoon Chinese Five Spice
- 2 tablespoons sugar
- 1/4 cup mild olive oil
- 2 tablespoons butter
- 2 green onions, sliced thinly
- salt & pepper
- 4 crowns broccoli, divided into medium pieces & steamed
- 2 cups white rice, steamed
Preparation
- In glass container with a tight-fitting lid, place meat, garlic, 1 tablespoon sugar, 2 tablespoons oil, Chinese Five Spice and salt & pepper.
- Cover and refrigerate at least 2 hours and no more than 12 hours.
- In a small bowl, whisk together vinegar, wine, soy sauce, 1 tablespoon sugar and salt & pepper.
- Into a wok or large skillet over high heat, add 2 tablespoons oil and once smoking, add meat in one layer.
- Sear until brown crust forms, about 3 to 4 minutes, then flip to brown other side, another 3 to 4 minutes.
- Add the vinegar mixture and shake the pan to release beef, stirring if necessary.
- Add butter and continue shaking to melt and stir.
- Plate rice and broccoli, then top with beef and garnish with green onion.
