Vietnamese-Style Sautéed Beef

Vietnamese-Style Sautéed Beef
Vietnamese-Style Sautéed BeefBarbara Ries

The key to making this dish (from San Francisco's Slanted Door), often called "shaking beef", is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly.

Pairing note Slanted Door's Wine director Mark Ellenbogen recommends the 2004 Nikolaihof "Steiner Hund" Reserve Riesling ($82) from Austria's Wachau region to complement the spicy notes and rich mouth-feel of the beef; a worthy splurge.