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“Courtesy of Chef Kristen Nguyen. Must use high grade quality Filet Mignon Beef. A dash of dark soy sauce if you want a little extra deep color.  Dress up the final platter with some tomato & cucumber wedges on a bed of romaine lettuce or best with watercress salad. For cube beef dipping sauces, either soy sauce  vinaigrette or lime & pepper dipping sauce (muoi tieu chanh) consist of a side of kosher salt, freshly cracked pepper, lime juice, and cut small thai chili. ”
READY IN:
2hrs 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim excess fat from Filet Mignon and then cut each into 3/4-inch cubes. In a bowl, combine the pepper, sugar, garlic, & oyster sauce. Add the beef and toss well to coat. Set aside to marinate for 20 minutes or up to 2 hours.
  2. For the dressing, In large mixing bowl, combine the sugar, garlic, salt, pepper, vinegar and water. Stir to dissolve the sugar. Add the shallot and sesame oil. Put the romaine or watercress salad on top but hold off on tossing.
  3. Heat the oil in a wok or large skillet over high heat. Add the cube Filet Mignon and spread it out in one layer. Cook in batches, if necessary. Let the beef sear for about 1 minute, before shaking the wok or skillet to sear another side. Cook for another 30 seconds or so and shake. Cook the beef this way for about 4 minutes total, until nicely browned and medium rare. Add cubed bell peppers, white onions, and mushrooms. Finally, add the dark soy sauce to enhance the flavor & color of the shaking Filet Mignon.
  4. In between shakes, toss the romaine or  watercress salad and transfer onto a platter or serving dish. When the beef is done, pile the beef on top of the romaine or watercress salad and serve immediately with lots of rice.

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