This was a great dish for the wok. It wasn’t specifically described as a stir fry, but that’s how I made this Vietnamese beef dish from the May 2010 Food and Wine. The recipe is from Charles Phan, owner of The Slanted Door in San Francisco. I made this during the summer, but I love stir fries in the fall. On rainy, chilly nights, or when you have a cold. Like I have now, maybe that’s why I’ve been thinking about this one.

Shaking Beef

1. 1 pound filet mignon, cut into 1-inch pieces
2. 3 1/2 tablespoons sugar
3. 1/3 cup plus 1 tablespoon canola oil
4. Kosher salt and freshly ground pepper
5. 3 tablespoons light soy sauce
6. 3 tablespoons Asian fish sauce
7. 2 tablespoons white vinegar
8. 1 teaspoon rice wine (optional)
9. 6 scallions, cut into 1-inch pieces
10. 1 small red onion, thinly sliced
11. 3 garlic cloves, minced
12. 1 tablespoon unsalted butter
13. Watercress and lime, for serving

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