Serves 4

Our signature dish has an interesting history. When we first opened the Slanted Door, I was always on the lookout for good deals on good ingredients, and I found one in the unlikeliest of places. Airline food service companies were purchasing medallions of filet mignon to serve on board, leaving local meat suppliers with the filet tail, which no one really wanted. Somehow, I got my hands on them, and our shaking beef was born. I started buying up all the filet tails around town, and when there were none left, I started buying whole filets. Over the years, we’ve continually increased the quality of the meat we purchase, and four years ago, we switched to filets from organic, grass-fed cows in Uruguay.

Ingredients

• 1 ½ pounds filet mignon, trimmed of excess fat and cut into 1-inch cubes
• ½ cup plus 1 tablespoon canola oil
• 1 tablespoon plus 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• ¼ cup rice vinegar
• ¼ cup mirin
• ¼ cup light soy sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons fish sauce
• 1 cup thinly sliced red onion
• 3 green onions, white and green parts, cut into 1-inch pieces
• 1 tablespoon minced garlic

• 2 tablespoons unsalted butter
• 1 bunch watercress, tough stems removed

DIPPING SAUCE
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ cup lime juice

Directions

1. In a large mixing bowl, combine the beef, 1 tablespoon of the oil, 1 teaspoon of the sugar, and the salt and pepper. Stir well to combine. Let marinate at room temperature for 2 hours.
2. In a separate bowl, whisk together the rice vinegar, mirin, light and dark soy sauces, fish sauce, and the remaining tablespoon of sugar until the sugar has dissolved. Set aside.
3. Heat a wok over high heat until a drop of water evaporates on contact. Add 1⁄2 cup of the oil and heat until shimmering. Add half of the beef to the wok in a single layer and sear for about 3 minutes, until a brown crust forms on the bottom side. Flip the cubes and cook for 1 minute on the second side. Remove half of the oil and set aside. Add half of the red onions and green onions and cook, stirring, about 30 seconds. Add half the soy sauce mixture and shake the pan to coat the beef. Add half of the garlic and half of the butter and shake the pan to distribute evenly. Transfer to a platter and keep warm. Wipe the wok clean, add the reserved oil, and return it to high heat. Repeat with the remaining half of the ingredients.
4. To serve, arrange the watercress on a platter and top with the beef. To make the dipping sauce, stir together the salt, pepper, and lime juice in a small bowl. Place alongside the platter for dipping the beef.