Shaking beef from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 587) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice noodles with shrimp, herbs, and fried pork rinds (Mi quang); Pad Thai-style rice salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PrincessK on February 06, 2011

    p. 569 Marinate cubed beef tenderloin in chopped garlic, sugar, salt, and oil for two hours. In a wok, cook beef until it browns (ok to use 1/2 T oil instead of 2 T), then brown the other side. Cook sliced red onion and green onions for 1 minute, add mixture of fish sauce, rice vinegar, salt, and soy. Shake mixture and finish with butter. Serve the beef drained of juices with watercress, lime wedges and salt and pepper mixture.

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