Shaking Beef Recipe

Trim and slice

Trim any excess fat from the beef tenderloin. Slice the tenderloin across the grain into 1/2-inch thick strips (about 1/2-inch wide). Aim for uniform pieces so they cook evenly.

Combine marinade

In a bowl combine 3 tbsp tamari, 1 tbsp rice wine vinegar, 1 tbsp lime juice, 1 tsp sugar, 3 minced garlic cloves, 1 tsp black pepper and 1 tsp cornstarch. Whisk until sugar and cornstarch are dissolved and the mixture is smooth.

Marinate

Add the beef strips to the marinade and toss to coat thoroughly. Let sit at room temperature for 15–20 minutes or refrigerate for up to 1 hour. Remove from fridge 15 minutes before cooking if chilled.

Prep onions and scallions

Peel the red onion and cut into 1/2-inch wedges (sep arate into layers). Trim scallions and slice on the diagonal into 1-inch pieces, keeping whites and greens separate. Thinly slice 2 cloves of garlic and set aside.

Make glaze

In a small bowl combine 1 tbsp tamari (additional), 1 tsp sesame oil, 1 tsp sugar, 1 tsp lime juice (additional), 2 tbsp water and optional 1/4 tsp crushed red pepper. Stir until sugar is dissolved and set aside.

Heat pan

Place a large heavy skillet or wok over high heat until very hot (about 2–3 minutes). Add 2 tbsp vegetable oil and swirl to coat. The pan should be smoking slightly if properly heated.

Sear beef in batches

Shake excess marinade off the beef (reserve marinade). Add half the beef in a single layer to the hot pan without crowding. Sear, undisturbed, for 40–60 seconds until a deep brown crust forms, flip and sear the other side for another 30–45 seconds. Remove to a plate and repeat with remaining oil and beef. Total cook time per batch should keep the interior medium-rare to medium (adjust to preference).

Sauté aromatics

Reduce heat to medium-high and add remaining 1 tbsp oil to the pan. Add the thinly sliced garlic and the white parts of the scallions and sauté for 20–30 seconds until fragrant but not burnt. Add the red onion wedges and toss; cook 1–2 minutes until they begin to soften but still retain bite.

Deglaze and finish sauce

Return all beef and any accumulated juices to the pan. Pour the prepared glaze and the reserved marinade through a fine strainer (if desired) into the pan. Toss constantly for 30–60 seconds until sauce reduces slightly and coats the beef. Stir in 1 tsp sesame oil (if not already added) and adjust lime or tamari to taste. Remove from heat just before the sauce is sticky and glossy.

Transfer the shaking beef to a warm platter. Scatter the green parts of the scallions and cilantro leaves over the top. Serve immediately with steamed jasmine rice or over mixed greens and lime wedges on the side.