Vietnamese Shaken Beef Tartare
Shaken beef is a traditional Vietnamese dish, typically "shaken" in a wok. Tartare is a classic French dish — chopped beef served raw. I’ve fused these two greats to come up with something I think you’ll find very cool — not to mention absolutely delicious.
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*Note: Gochujang is a Korean fermented chile paste, traditionally aged in clay pots. It's used as a condiment in many Korean dishes, and is available at Asian markets.
- 1 Pound sirloin beef
- 2 Tablespoons grapeseed oil
- 3 Tablespoons olive oil
- 1 Tablespoon gochujang paste*
- 1 Tablespoon lime juice
- 2 Tablespoons seasoned rice-wine vinegar
- 2 Tablespoons fish sauce
- 1 Tablespoon Sriracha
- 2 Teaspoons grated ginger
- 1 1/2 Teaspoon kosher salt
- 1 Teaspoon sugar
- 1 Tablespoon sesame seeds, toasted
- 2 Tablespoons chopped fresh mint
Mince the beef and set aside. Place a large sauté pan over high heat. When the pan is piping hot, remove it from the heat, add the grapeseed oil, swirl to coat the bottom of the pan, add the meat, and toss quickly until just coated in the oil (the beef will still be raw, but "shaken"). Transfer the meat to a bowl and immediately place in the refrigerator.
In a separate bowl, combine the olive oil, gochujang paste, lime juice, vinegar, fish sauce, Sriracha, ginger, salt, and sugar. Mix until the sugar is dissolved. Add the chilled beef, sesame seeds, and mint. Toss gently to combine and serve.