Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Vietnamese-Style "Shaking" Beef

with Lime-Jasmine Rice & Dressed Plum

Vietnamese-Style "Shaking" Beef with Lime-Jasmine Rice & Dressed Plum
Makes
2 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 530 calories

Tart and sweet with gorgeous coloring, plums are one of our favorite summer fruits. The plum was first cultivated in Asia. So we’re following history in this Vietnamese-style recipe, dressing them with sesame oil and serving them with shaking beef. The name “shaking” comes from the technique used to make this dish. The beef is seared, mixed with vegetables, herbs and sauces and “shaken” around the pan or wok. It’s a fresh, more active take on stir-fry. Let’s shake it up!

Vietnamese-Style "Shaking" Beef with Lime-Jasmine Rice & Dressed Plum ingredients
  • 10 Ounces Top Round Beef
  • 4 Cloves Garlic
  • 3 Ounces Shishito Peppers
  • 1 Bunch Mint
  • 1 Head Baby Romaine Lettuce
  • 1 Lime
  • 1 Plum
  • ¾ Cup Jasmine Rice
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Rice Vinegar
  • 2 Teaspoons Sesame Oil
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the tops of the shishito peppers. Pick the mint leaves off the stems; discard the stems. Cut off and discard the root of the lettuce; separate the leaves. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lime. Pit and thinly slice the plum. Find the lines of muscle (or grain) of the beef; thinly slice the beef against the grain.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, lime zest, a big pinch of salt and 1¼ cups of water. Heat to boiling on high. Once boiling, cover, and reduce the heat to low. Cook 10 to 12 minutes, or until the water is absorbed. Remove from heat. Fluff the finished rice with a fork.

Cook the peppers:
3 Cook the peppers:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on high until hot. Add the shishito peppers and cook, stirring occasionally, 2 to 3 minutes, or until browned and blistered. Transfer to a plate and wipe out the pan. Set aside as you continue cooking.

Cook the beef:
4 Cook the beef:

Season the beef with pepper. In the same pan used to cook the peppers, heat 2 teaspoons of oil on high until hot. Add the seasoned beef and cook, without stirring, 1 to 2 minutes, or until completely browned. (Depending on the size of your pan, you may need to work in 2 batches.) Flip the beef over and cook 30 seconds to 1 minute, or until browned. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Turn off the heat.

Add the liquids:
5 Add the liquids:

Add the cooked shishito peppers, soy sauce, rice vinegar, half the sesame oil (save the rest for the plum) and the juice of 2 lime wedges to the pan of beef. Shake and stir until thoroughly combined.

Dress the plum & plate your dish:
6 Dress the plum & plate your dish:

In a small bowl, toss the plum with the remaining sesame oil. To plate your dish, divide the rice between 2 plates. Place a few lettuce leaves onto each plate; top with some of the beef and peppers, dressed plum and mint leaves. Garnish with remaining lime wedges. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the tops of the shishito peppers. Pick the mint leaves off the stems; discard the stems. Cut off and discard the root of the lettuce; separate the leaves. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lime. Pit and thinly slice the plum. Find the lines of muscle (or grain) of the beef; thinly slice the beef against the grain.

2 Cook the rice:

In a small pot, combine the rice, lime zest, a big pinch of salt and 1¼ cups of water. Heat to boiling on high. Once boiling, cover, and reduce the heat to low. Cook 10 to 12 minutes, or until the water is absorbed. Remove from heat. Fluff the finished rice with a fork.

Cook the rice:
Cook the peppers:
3 Cook the peppers:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on high until hot. Add the shishito peppers and cook, stirring occasionally, 2 to 3 minutes, or until browned and blistered. Transfer to a plate and wipe out the pan. Set aside as you continue cooking.

4 Cook the beef:

Season the beef with pepper. In the same pan used to cook the peppers, heat 2 teaspoons of oil on high until hot. Add the seasoned beef and cook, without stirring, 1 to 2 minutes, or until completely browned. (Depending on the size of your pan, you may need to work in 2 batches.) Flip the beef over and cook 30 seconds to 1 minute, or until browned. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Turn off the heat.

Cook the beef:
Add the liquids:
5 Add the liquids:

Add the cooked shishito peppers, soy sauce, rice vinegar, half the sesame oil (save the rest for the plum) and the juice of 2 lime wedges to the pan of beef. Shake and stir until thoroughly combined.

6 Dress the plum & plate your dish:

In a small bowl, toss the plum with the remaining sesame oil. To plate your dish, divide the rice between 2 plates. Place a few lettuce leaves onto each plate; top with some of the beef and peppers, dressed plum and mint leaves. Garnish with remaining lime wedges. Enjoy!

Dress the plum & plate your dish: