Shaking beef is a really, and I mean REALLY quick, beef tenderloin recipe that uses fish sauce and, since this is Radd Cooking, the Ovila Abbey Saison with sage from Sierra Nevada. The tender chucks of lean beef are packed with flavor.

Vietnamese Shaking Beef with Ovila Abbey Saison 10 minutes 10 minutes Meats 4 servings Vietnamese Shaking Beef with Ovila Abbey Saison Ingredients 2 beef tenderloin medallions, cut into 1-inch cubes

1 TBSP Ovila Abbey Saison With Sage

3 TBSP tamari

3 TBSP fish sauce

2 TBSP light brown sugar

1 tsp Sriracha

3 cloves garlic, minced

Kosher salt and black pepper

Hot chili sesame oil Instructions Bring the tenderloin to room temperature In a bowl, whisk together the saison, tamari, fish sauce, sugar, Sriracha, and garlic Season the tenderloin with plenty of salt and pepper Heat a large pan over high heat for about 5 minutes. When the pan is very hot, add the hot chili sesame oil When hot, sear the steak pieces until browned, turning occasionally Add the saison-tamari mixture and toss and coat the steak pieces Bring to a simmer, reduce by 50%, then transfer to a serving plate Enjoy immediately...Chúc Ngon Miệng 6.1.5 RaddCooking.com