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Hanoi Shaking Beef with Pickled Red Onions

  • 40 min
  • Easy
  • 10
  • Water, 4 tbsp. -- 1.5 fl.oz
  • Rice vinegar -- 1 fl.oz
  • Granulated sugar, 2 tsp. -- 0.25 oz
  • Red onion, sliced, 1 cup -- 5 oz
  • Beef tenderloin, sliced thinly -- 2 lb
  • Garlic, roughly chopped, 4 tbsp. -- 2 oz
  • Maggi Seasoning, 4 tsp. -- 0.5 fl.oz
  • Fish sauce -- 2 tsp
  • Black pepper, coarse ground -- 0.5 tbsp
  • Brown sugar, or Palm sugar, 4 tsp. -- 0.5 oz
  • Maggi Seasoning -- 1 tsp
  • Dark soy sauce -- 2 tsp
  • Vegetable oil, 4 tbsp. -- 1.5 fl.oz
  • Lettuce, green leaf, raw, Watercress or Arugula, 8 cups -- 7 oz
Preparation
1
To make pickled onions, mix water, vinegar and sugar together in bowl. Toss with onions and marinate for at least 30 minutes. This may be refrigerated for a few days, hence it can be made in large batches.
2
Toss beef with garlic, Maggi Seasoning, fish sauce, and black pepper. Marinate for a minimum of 30 minutes.
3
Whisk together brown sugar, Maggi Seasoning, and dark soy sauce to make a glaze.
4
Heat sauté pan or wok over high heat. Drain excess marinade from beef. Add oil to pan and sauté beef, only “shaking” occasionally to get some deep brown color on edges and keep meat medium rare. Drizzle in glaze while stirring/tossing meat in pan for just a few seconds.
5
Arrange arugula on room temperature plate. Quickly transfer beef to center of arugula. Garnish with drained pickled onions, drizzling excess pickling mixture on greens.
Components