the slanted door by charles phan - recipes

8/11/2019 The Slanted Door by Charles Phan - Recipes

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4/8192 THE SLANTED DOOR

SHAKING BEEF

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, weve continually increased the quality of the meat we purchase,

and four years ago, we switched to filets from organic, grass-fed cows in Uruguay.

1 pounds filet mignon,

trimmed of excess fat and

cut into 1-inch cubes

cup plus 1 tablespoon canola oil

1 tablespoon plus 1 teaspoon sugar

1 teaspoon kosher salt

1 teaspoon freshly ground

black pepper

cup rice vinegar

cup mirin

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

cup lime juice

Serves 4

1. In a large mixing bowl, combine the beef, 1 table-

spoon 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 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.


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100 B R A N N A N ST R E E T 97

SINGAPORE SLING

This drink originated at the Long Bar at the Raffles Hotel in Singapore, where

the likes of Rudyard Kipling, Joseph Conrad, and Charlie Chaplin enjoyed the

house sling. Its a drink that we have always wanted to be good but that has

never lived up to its reputationthat is, until we found Dale DeGroffs recipeand modified it to use fresh-pressed pineapple juice.

1 ounces London dry gin,

such as Beefeaters

ounce curaao, such as Cointreau

ounce Benedictine

ounce Cherry Heering

ounce lime juice

ounce pineapple juice

2 dashes of Angostura bittersCherry, for garnish

Lime wheel, for garnish

Combine all the ingredients except the garnishes in

a mixing tin. Add ice and shake hard for 10 seconds.

Strain over fresh ice in a collins glass. Garnish with

the cherry pinned with a toothpick to the lime wheel.


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Copyright 2014 by Charles Phan

Photographs copyright 2014 by Ed Anderson

All rights reserved.

Published in the United States by Ten Speed Press, an im-

print

of the Crown Publishing Group, a division of Random HouseLLC, New York, a Penguin Random House Company.

www.crownpublishing.com

www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon

are registered trademarks of Random House LLC.

Library of Congress Cataloging-in-Publication Data

is on file with publisher

Hardcover ISBN: 978-1-60774-054-4

eBook ISBN: 978-1-60774-580-8

Printed in China

Cover Design by Emma Campion

Design by Bullet Liongson

Prop styling by Ethel Brennan

Photos on page 150 by Olle Lundberg and Art Gray.

Photo on page 153 by Wain Owings.

Photo on page 14-155 by David Battenfield.

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the slanted door by charles phan - recipes

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