Recipes

This dish comes from our florist Vi. She moved to Canada from Vietnam and has been with us for just about a year now. This dish is named after the back and forth shaking of the skillet as you sear the cubes of beef and remind Vi of home.

Marinade:
2 lbs boneless beef sirloin, fillet or rib eye cut into 1-inch cubes
10 garlic cloves, minced
1 tablespoon maggi seasoning, or soy sauce
1 tablespoon sugar
1 teaspoon sea salt
freshly ground black pepper, to taste

Salad:
1 medium red onion, cut into paper thin strips
7 garlic cloves, minced
2 tablespoons sugar
½ teaspoon sea salt
¼ cup cider vinegar
¼ cup extra virgin olive oil
1 head boston lettuce, torn and/or microgreens
1 cup fennel bulb, shaved
1 cup baby arugula
½ cup mint leaves
6 cherry tomatoes, halved
2 teaspoons vegetable oil

Method:
For the marinade: In a bowl, combine beef, garlic, maggi/soy sauce, sugar, salt and black pepper. Let stand at room temperature for 1 hour.
Preheat a large skillet over high heat, and add vegetable oil. Add remaining 5 cloves minced garlic. Add half the beef cubes and sear on all sides, shaking pan until medium rare, about 1 minute. Reserve. and repeat with the remaining beef.

For the salad: In a large serving bowl, combine onion, 2 minced garlic cloves, sugar, salt, vinegar and oil. Mix well, and season with black pepper. Add lettuce, fennel, arugula, mint and tomatoes. Toss to mix.

Transfer cooked beef to salad greens and toss, or serve salad and beef separately, divided along all. Sprinkle with freshly ground pepper. If desired, serve with rice or toasted French bread.