By Protein

Vietnamese Shaking Beef Salad Recipe

Name: Vietnamese Shaking Beef Salad Recipe
Yield: 1
Ingredients: 6 oz. Marinated Beef (Sub-Recipe); 1 oz. Red Onion, Julienned; 1 oz. Bell Pepper, Julienned; 2 tbsp. Canola Oil; 4 oz. Watercress, Washed, Picked; 1 oz. Cherry Tomato Halves; 2 oz. Unripe Papaya, Julienned; 1 oz. Cucumber, Thinly Sliced; 2 oz. Black Pepper Caramel Vinaigrette (Sub-Recipe); 5-7 ea. Fresh Basil Leaves; 3-5 ea. Cilantro Leaves; 6 oz. ibp Trusted Excellence® Boneless Beef Bottom Round Flat, Sliced 5MM; 5 tbsp. Soy Sauce; 2 tbsp. Oyster Sauce; 1 tbsp. Fish Sauce; 2 tsp. Sugar; 2 tbsp. Garlic, Minced; 1 tsp. Black Pepper; 2 cups Sugar; 1/2 cup Water; 1/4 cup Lime Juice; 1/2 cup Shallot, Brunoised; 1 tbsp. Black Pepper, Freshly Ground; 1 ea. Red Fresno Chile, Cut Lengthwise; 3 ea. Star Anise, Whole Pods; 2 ea. Cinnamon Stick; 1/4 cup Fish Sauce

1 Servings

27 Ingredients

Ingredients

6 oz. Marinated Beef (Sub-Recipe)
1 oz. Red Onion, Julienned
1 oz. Bell Pepper, Julienned
2 tbsp. Canola Oil
4 oz. Watercress, Washed, Picked
1 oz. Cherry Tomato Halves
2 oz. Unripe Papaya, Julienned
1 oz. Cucumber, Thinly Sliced
2 oz. Black Pepper Caramel Vinaigrette (Sub-Recipe)
5-7 ea. Fresh Basil Leaves
3-5 ea. Cilantro Leaves

Quick seared marinated steak served over a fresh salad of watercress, cherry tomatoes, bell pepper, green papaya, and red onions, served with a black pepper caramel vinaigrette.

Directions

Drain marinade from meat.
Add the cooking oil to a sauté pan or flat top over high heat; sear meat while shaking constantly to keep the marinade from burning. Add the peppers and onions and cook until peppers and onions are translucent. Remove from heat and hold warm.
In a medium bowl combine watercress, papaya, cherry tomatoes, and cucumber slices. Toss in vinaigrette and place center of plate.
Plate cooked meat over salad greens and garnish with basil and cilantro.

Marinated Beef

Ingredients

6 oz. ibp Trusted Excellence® Boneless Beef Bottom Round Flat, Sliced 5MM
5 tbsp. Soy Sauce
2 tbsp. Oyster Sauce
1 tbsp. Fish Sauce
2 tsp. Sugar
2 tbsp. Garlic, Minced
1 tsp. Black Pepper

Directions

Combine all ingredients in a large container.
Submerge meat in marinade, cover and refrigerate for 12-24 hours.

Black Pepper Caramel Vinaigrette

Ingredients

2 cups Sugar
1/2 cup Water
1/4 cup Lime Juice
1/2 cup Shallot, Brunoised
1 tbsp. Black Pepper, Freshly Ground
1 ea. Red Fresno Chile, Cut Lengthwise
3 ea. Star Anise, Whole Pods
2 ea. Cinnamon Stick
1/4 cup Fish Sauce

Black Pepper Carmel Vinaigrette

Directions

In an appropriately sized saucepan combine sugar and 1/4 cup of water. Bring to a simmer and add Fresno chile, star anise, and cinnamon stick. Simmer over low heat until deep amber caramel forms; 15-20 minutes.
Pour the caramel through the strainer into another saucepot. Reserving the liquid. You can discard the spent chile, star anise and cinnamon stick.
Add the shallots, black pepper, lime juice, fish sauce and remaining 1/4 cup of water to the pot with the caramel. Whisk over low heat and bring back to a simmer for 5-10 minutes until well-combined and shallots are translucent.
Let cool to room temperature. If not using immediately store in the refrigerator. Note: best when used at room temperature.

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