Insprired by my numerous stays in San Francisco, and Charles Phan' cooking, this is a mild adaptation of his shaking beef recipe.
He prepares this with filet mignon, but my adulation of sirloin steak forced me to prostitute the recipe a little. Also, I've used palm sugar, do not frown, which gives a nice sticky texture to the sauce in replacement of sugar.
Palm (heart, oil etc) has different values on the blood type diet, and I am still looking this one up - Rest assured you're in for a treat.
Make in 20 minutes
- In a large wok over medium-high heat, melt 1 teaspoon of clarified butter and roast the sirloin steak about 3 minutes on each side. You want to colour it evenly on all sides but prevent it to cook too much. Reserve on a plate.
- Melt the other teaspoon of clarified butter, sweat the onions until translucent, add the garlic and stir well.
- Return the sirloin strips to the wok, add the palm sugar, mixing vigourously, and the tamari.
- The sauce will form and reduce fairly quickly. Add the green onions, mix well.
- Add the romaine halves on top of the meat and cover for a minute. You want to tire the romaine but not wilt it, it must still retain some crunch and pack a lot of moisture.
Serve hot, with a squeeze of lime juice and some jalapeno peppers on top, if desired.
- 2 Sirloin steaks, trimmed from the hard fat and sliced 2 cm thick
- 1 Tablespoons + 2 Teaspoons of clarified butter
- 2 Red onions, peeled, halved and finely sliced
- 2 Garlic cloves, finely chopped
- 1Tablespoon of Palm sugar
- 1 Cup of Tamari
- 4 Green onions, washed and cut into 1-inch lengths
- 1-2 Baby Romaine lettuce, sliced in half lengthwise
- 1/2 Lime, for squeezing
- 1/2 Jalapeno pepper, finely sliced
- Steamed rice (quantity depends on amount of people and if you are serving something else next to this dish)