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Vietnamese Shaking Beef inspired by The Slanted Door

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I’ve had so many wonderful meals at the Slanted Door in SF. This Shaking Beef was one I always ordered. I’d say it was their signature dish and for good reason. Although the restaurant has since closed, Charles Phan’s wonderful, The Slanted Door Cookbook preserves many of its memorable dishes.

I’ve made a few adjustments to fit the way I cook at home while staying true to the flavors and spirit of the original dish.

Note: The original dish used filet mignon tips, but those are expensive and skirt steak is packed with flavor, but feel free to use filet mignon if you like. It needs to be in 1-2 inch cubes

Looking for another excellent Vietnamese dish, Vietnamese Garlic Noodles: A San Francisco Classic

And the classic Chicken with Ginger, Vietnamese Chicken With Ginger- Gà Kho Gừng

Want to try some Thai to mix it up, Thai Ginger Chicken- Gai Pad King

Or a street food classic, Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish

How about an exotic Malaysian curry, Discover Chicken Curry Kapitan: A Malaysian Delight

Interested in my personal favorite recipes, My Favorite Recipes

Ingredients:

1 pounds Skirt Steak, cut into strips with the grain and then cubed against the grain. About 1-2 inch cubes.
½ cup Vegetable Oil, plus 1 Tbsp extra
1 Tbsp Sugar, plus 1 tsp extra
1 tsp Sea Salt
1 tsp freshly ground Black Pepper
¼ cup Rice Vinegar
¼ cup Mirin
¼ cup Light Soy Sauce
1 Tbsp Dark Soy Sauce
2 teaspoons Fish Sauce
1 cup thinly sliced Red Onion
3 Green Onions, cut into 1-inch pieces
1 Tbsp Garlic, minced
2 Tbsp unsalted Butter
1 bunch Watercress, tough stems removed

Dipping Sauce

2 tsp Sea Salt
1 tsp freshly ground Black Pepper
¼ cup fresh Lime Juice

⸻

Instructions

In a large mixing bowl, combine the skirt steak with the tablespoon of canola oil, 1 tsp of sugar, salt, and black pepper. Toss well and let it marinate for 30-60 minutes, but 2 hours is great if you have the time.

While the beef is marinading, mix up your dipping sauce and set it aside.

In a separate bowl, mix together the rice vinegar, mirin, light soy sauce, dark soy sauce, fish sauce, and the remaining 1 tablespoon sugar until the sugar dissolves. Set it aside.

Heat a wok over high heat until very hot. Add ½ cup of the canola oil and heat until just about smoking. Depending on the size of your wok, you may need to cook the beef in two batches.

Add half of the beef in a single layer and fry for about 1-2 minutes, until a brown crust forms. Turn the cubes and cook for about 1 minute on the second side.

Note: If you need to do it in two batches, just take out the first batch and set aside and cook the second and then combine them back together, pour off the oil as described below and move to the onions and green onions.

Pour off all the oil except for about 3-4 Tbsp from the wok. Add the red onions and green onions and stir-fry for about 30 seconds.

Pour in the soy sauce mixture and shake the wok to coat the beef. Add the garlic and the butter, tossing until the butter melts and everything is evenly coated.

Arrange the watercress on a serving platter and spoon the beef over the top.

Serve the dipping sauce on the side.

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Vietnamese Shaking Beef inspired by The Slanted Door

I’ve had so many wonderful meals at the Slanted Door in SF. This Shaking Beef was one I always ordered. I’d say it was their signature dish and for good reason. Although the restaurant has since closed, Charles Phan’s wonderful, The Slanted Door Cookbook preserves many of its memorable dishes. 
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Skirt Steak cut into strips with the grain and then cubed against the grain. About 1-2 inch cubes.
  • ½ cup Vegetable Oil plus 1 Tbsp extra
  • 1 Tbsp Sugar plus 1 tsp extra
  • 1 tsp Sea Salt
  • 1 tsp freshly ground Black Pepper
  • ¼ cup Rice Vinegar
  • ¼ cup Mirin
  • ¼ cup Light Soy Sauce
  • 1 Tbsp Dark Soy Sauce
  • 2 teaspoons Fish Sauce
  • 1 cup thinly sliced Red Onion
  • 3 Green Onions cut into 1-inch pieces
  • 1 Tbsp Garlic minced
  • 2 Tbsp unsalted Butter
  • 1 bunch Watercress tough stems removed
Dipping Sauce
  • Dipping Sauce:
  • 2 tsp Sea Salt
  • 1 tsp freshly ground Black Pepper
  • ¼ cup fresh Lime Juice

Equipment

  • Wok

Method
 

  1. In a large mixing bowl, combine the skirt steak with the tablespoon of canola oil, 1 tsp of sugar, salt, and black pepper. Toss well and let it marinate for 30-60 minutes, but 2 hours is great if you have the time.
  2. While the beef is marinading, mix up your dipping sauce and set it aside.
  3. In a separate bowl, mix together the rice vinegar, mirin, light soy sauce, dark soy sauce, fish sauce, and the remaining 1 tablespoon sugar until the sugar dissolves. Set it aside.
  4. Heat a wok over high heat until very hot. Add ½ cup of the canola oil and heat until just about smoking. Depending on the size of your wok, you may need to cook the beef in two batches.
  5. Add half of the beef in a single layer and fry for about 1-2 minutes, until a brown crust forms. Turn the cubes and cook for about 1 minute on the second side.
Note: If you need to do it in two batches, just take out the first batch and set aside and cook the second and then combine them back together, pour off the oil as described below and move to the onions and green onions.
  1. Pour off all the oil except for about 3-4 Tbsp from the wok. Add the red onions and green onions and stir-fry for about 30 seconds.
  2. Pour in the soy sauce mixture and shake the wok to coat the beef. Add the garlic and the butter, tossing until the butter melts and everything is evenly coated.
  3. Arrange the watercress on a serving platter and spoon the beef over the top.
  4. Serve the dipping sauce on the side.

Notes

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Vietnamese Chicken With Ginger- Gà Kho Gừng

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I first tasted Vietnamese Ginger Chicken while visiting Da Nang. It was one of those simple, home-style dishes that doesn’t look particularly impressive at first glance, yet after a single bite you understand why it has remained a favorite in Vietnamese kitchens for generations.

Known as Gà Kho Gừng, this dish features chicken slowly braised in a sweet and savory sauce flavored with fish sauce, garlic, shallots, and generous amounts of fresh ginger. In Vietnamese, gà means chicken, while kho refers to the traditional braising and caramelizing technique that creates the dish’s rich, glossy sauce. Served with steamed rice, it is uncomplicated, deeply satisfying, and proof that some of the best meals are often the simplest.

This would be wonderful with the Vietnamese Garlic Noodles: A San Francisco Classic

Looking for a list of recipes I come back to again and again, My Favorite Recipes

They also make a wonderful version with catfish. And the versions in Da Nang are noticeably more spicy. Works for me.


Ingredients:

2 pounds bone-in Chicken Thighs
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 tablespoons Palm Sugar or White Sugar
2 tablespoons Vegetable Oil
1/4 cup Ginger Root, peeled and thinly sliced
1 tablespoon Red Boat Fish Sauce
1 to 3 fresh Thai Red Chilies (left whole for less heat, or sliced for more heat; I add both)
1 tsp Shallot Powder, if using.

Preparation:

Slice the thighs through to the bone, retaining at least some of the skin. Mix with salt, pepper and shallot powder (if using) and set aside. This helps them cook through.

Add sugar and oil to wok or pan and cook over medium-low heat, stirring constantly, until sugar melts and turns a dark brown, being careful not to burn it. (A well-seasoned wok is ideal, both so the caramelized meat doesn’t stick and so the sauce does not cook off.)

As soon as the sugar darkens, add the chicken pieces to the caramel and cook, stirring to coat the chicken in the caramel. When the chicken is starting to brown, stir in the ginger, fish sauce and 1/4 cup water. Cover and simmer over low heat until chicken has firmed up, about 20-30 minutes. It can also be done in the traditional clay pot, the
Nồi Đất.

Remove lid, add chilies and simmer until sauce is slightly reduced and chicken thoroughly cooked, about 5 minutes. 

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Vietnamese Chicken With Ginger- Gà Kho Gừng

I first tasted Vietnamese Ginger Chicken while visiting Da Nang. It was one of those simple, home-style dishes that doesn’t look particularly impressive at first glance, yet after a single bite you understand why it has remained a favorite in Vietnamese kitchens for generations.
Known as Gà Kho Gừng, this dish features chicken slowly braised in a sweet and savory sauce flavored with fish sauce, garlic, shallots, and generous amounts of fresh ginger. In Vietnamese, gà means chicken, while kho refers to the traditional braising and caramelizing technique that creates the dish’s rich, glossy sauce. Served with steamed rice, it is uncomplicated, deeply satisfying, and proof that some of the best meals are often the simplest.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds bone-in Chicken Thighs
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 tablespoons Palm Sugar or White Sugar
  • 2 tablespoons Vegetable Oil
  • 1/4 cup Ginger thinly sliced
  • 1 tablespoon Red Boat Fish Sauce
  • 1 to 3 fresh Thai Red Chilies left whole for less heat, or sliced for more heat; I add both
  • 1 tsp Shallot Powder if using

Equipment

  • Wok or Heavy Pan with Lid

Method
 

  1. Slice the thighs through to the bone, retaining at least some of the skin. Mix with salt, pepper and shallot powder (if using) and set aside. This helps them cook through.
  2. Add sugar and oil to wok or pan and cook over medium-low heat, stirring constantly, until sugar melts and turns a dark brown, being careful not to burn it. (A well-seasoned wok is ideal, both so the caramelized meat doesn’t stick and so the sauce does not cook off.)
  3. As soon as the sugar darkens, add the chicken pieces to the caramel and cook, stirring to coat the chicken in the caramel. When the chicken is starting to brown, stir in the ginger, fish sauce and 1/4 cup water. Cover and simmer over low heat until chicken has firmed up, about 20-30 minutes. It can also be done in the traditional clay pot, the
  4. Remove lid, add chilies and simmer until sauce is slightly reduced and chicken thoroughly cooked, about 5 minutes.

Notes

Enjoy my recipes, Join the Kitchen

Tried this recipe?

Let us know how it was!

Vietnamese Garlic Noodles: A San Francisco Classic

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These Vietnamese garlic noodles are addictive and are perfect with any kind of grilled fish or meat or if I’m in the mood, sometimes I just eat them on their own.

I had a similar dish at Thanh Long, a restaurant in San Francisco, so when I came home, I tried to re-create it, and this is my best effort.

Why I love this dish?

It’s super easy to prepare and will satisfy any garlic craving. Its packed with umami and is really hits the spot.

Looking for another excellent noodle recipe, Quick Singapore-style Stir-fried Noodles

Here’s a great Vietnamese chicken dish, Vietnamese Chicken With Ginger- Gà Kho Gừng

And my most popular Thai dish, Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish

Or a super spicy Thai dish, Gai Pad Prik – Thai Chicken with Chilies

Or the famous shaking beef from the Slanted Door, Vietnamese Shaking Beef inspired by The Slanted Door

Looking for a list of the recipes I come back to again and again, My Favorite Recipes

Ingredients:

4 Tbsp Butter
10 Garlic cloves, minced or smashed.
1 Tbsp Oyster Sauce
2 tsp Light Soy Sauce
2 tsp Fish Sauce
Dash of Maggi Seasoning
1 lb Spaghetti or Linguini
1/2 cup grated Parmesan or Pecorino Romano mixed
1/2 cup Green Onions. 

Preparation:

Put the butter into pan with the garlic and green onions and sauce gently, add the other ingredients and then remove the sauce pan from heat. Be careful not to let the garlic get too brown or it will get bitter.

Boil your water and cook the pasta until just al dente, save a little pasta water. Drain and add all ingredients and mix well with the pasta water until creamy, add cheese and sprinkle extra green onions on top. 

Note: Only salt the pasta water very lightly or not at all, because the sauce ingredients already have a lot of salt. You can always add more salt, but you can’t take it away.

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Vietnamese Garlic Noodles: A San Francisco Classic

These Vietnamese garlic noodles are addictive and are perfect with any kind of grilled fish or meat or if I’m in the mood, sometimes I eat them on their own.
I had a similar dish at Thanh Long, a restaurant in San Francisco, so when I came home, I tried to re-create it, and this is my best effort.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Tbsp Butter
  • 10 Garlic cloves minced or smashed.
  • 1 Tbsp Oyster Sauce
  • 2 tsp Light Soy Sauce
  • 2 tsp Fish Sauce
  • Dash of Maggi Seasoning
  • 1 lb Spaghetti or Linguini
  • 1/2 cup grated Parmesan or Pecorino Romano mixed
  • 1/2 cup Green Onions.

Equipment

  • Large Pot

Method
 

  1. Put the butter into pan with the garlic and green onions and sauce gently, add the other ingredients and then remove the sauce pan from heat. Be careful not to let the garlic get too brown or it will get bitter.
  2. Boil your water and cook the pasta until just al dente, save a little pasta water. Drain and add all ingredients and mix well with the pasta water until creamy, add cheese and sprinkle extra green onions on top.
Note: Only salt the pasta water very lightly or not at all, because the sauce ingredients already have a lot of salt. You can always add more salt, but you can’t take it away.

    Notes

    Enjoy my recipes, Join the Kitchen

    Tried this recipe?

    Let us know how it was!

    Sweet Potato & Fig Recipe by Yotam Ottolenghi

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    This is a truly wonderful dish from Yotam Ottolenghi. It is a staple in his famous London restaurant, Ottolenghi.

    It is not difficult to prepare, but just takes a bit of time to roast the sweet potatoes. It is infinitely better with fresh figs, but in a pinch, you could use dried figs.

    Yotam’s suggestion to use a balsamic glaze is a good one and really saves a lot of time. If you can not find a balsamic glaze, then you can make your own by slowly reducing balsamic vinegar with some added sugar.

    Ingredients: 

    4 medium Sweet Potatoes (2 lbs in total, try to get them in a similar size, so they will cook evenly)
    5 Tbsp Olive Oil
    3 Tbsp Balsamic Vinegar Glaze
    12 Spring Onions, halved lengthways and cut into 2 inch segments
    1 red chilli, thinly sliced
    6 fresh and ripe Figs, quartered
    1 tsp Sea Salt
    Black Pepper

    Preparation:

    Preheat the oven to 475F.  Wash the sweet potatoes, halve them lengthways and then cut each again similarly into three long wedges. Mix with three tablespoons of the olive oil, sea salt and some freshly ground black pepper.

    Spread the wedges out on a parchment covered baking sheet, skin-side down, and cook for about 25 minutes until soft but not mushy. Remove from the oven and leave to cool down.

    Heat the remaining oil in a medium saucepan and add the spring onions and chilli. Fry on a medium heat for 4–5 minutes, stirring often, making sure not to burn the chilli, and then spoon the oil, onions and chilli over the sweet potatoes. Dot the fresh figs among the wedges and then drizzle over the balsamic reduction.

    Thank you to Yotam Ottolenghi for the amazing pic.

    Delicious Persian Khoresh Recipe

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    I have been experimenting with Persian food, and must say I am really enjoying it. It’s healthy, has lots of flavor and tastes wonderful. It’s so different than other foods I have tried, so here is my most recent attempt. I think it really turned out well.

    Just so you know a khoresh is sort of stew and can be made with many different ingredients. Khoresh actually means “stew” in Farsi. It is a really versatile cooking method. I would love to give credit for the initial recipe, but I’ve totally forgotten where I got it and after so many modifications I just can’t remember.

    Ingredients:

    1 1/2 lbs of boneless skinless Chicken thighs, cut into 1 inch pieces
    5 cups of Celery, sliced into 1 inch pieces.
    3 cups of Parsley, chopped
    1/2 cup of Mint, chopped
    1/2 cup of Cilantro, chopped
    5 Tbsp of Vegetable Oil
    4 cloves of Garlic, sliced
    2 medium size Onions, sliced thinly
    2 tsp Turmeric
    Salt and Pepper
    1 tsp Saffron crushed with a tiny bit of sugar and then mixed with 2 Tbsp hot water.
    1-2 cups Water
    Basmati Rice

    Preparation:

    In a sauté pan, heat 2 Tbsp of the oil and cook the celery for 10 minutes until translucent. Then add the chopped herbs and sauté for another 10 minutes and set aside.

    In a heavy cast iron pan, heat the other 3 Tbsp of oil and brown the onions, then add the garlic and salt and the chicken and cook until the mixture is browned and caramelized.

    Add in your pepper, turmeric, and herbs and mix together, then add your saffron mixture, and your 1-2 cups of water and bring to a simmer and cook uncovered for two hours.

    Serve with basmati rice.

    Halibut with Wine Sauce- Classic Pairing

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    I don’t think much can surpass a well prepared piece of fish. The key is to avoid adding too much. Let the fish be the star.

    This is very good with fresh Pacific halibut, but would also work with hake, cod or even salmon. The key is to have a very fresh fish. Since there are not many ingredients, each one needs to be flawless.

    Ingredients:

    1 – 1 1/2 lbs Pacific Halibut Filets, about 1 1/2 – 2 inch thick are perfect.
    3 Tbsp Butter
    1/2 cup White Wine
    2 Tbsp Shallots, thinly sliced
    2 whole Cloves
    5 Black Peppercorns
    2 Tbsp Lemon Juice

    Preparation:

    Add the white wine, shallots, cloves and black peppercorns to a small saucepan and gently simmer them for 10 minutes. Strain and set aside. Salt both sides of your halibut filets.

    Heat your sauté pan over medium high heat. Try to use one that’s slightly larger than you need, so you don’t crowd the filets. Once the pan is up to temperature, add 2 Tbsp of butter and after it has melted and just started to turn golden, add your halibut filets. Cook for about 3 – 4 minutes, flip and then cook for an additional 3-4 minutes. Timing depends on thickness.

    Remove the halibut to a heated plate and pour the reserved strained liquid and lemon juice directly into the sauté pan and reduce. Finish the sauce with an additional 1 Tbsp of butter and spoon over the filets and serve immediately.