Tragically, Summer is over and that means many of us have to get back to a normal way of life and unfortunately that means long working days, running around town, kids’ activities, community involvement, and etc. and that means there will dearth of spare time. So dealing with all of that means not being able to put your best foot forward when it comes to thing like preparing meals, particularly when you have guest. So, we wanted to share some of our favorite under 45-minute recipes that will make you look like a rock star and your guest wondering how does she do it? We start off a recipe for a combination meat/vegetarian dish that can satisfy all of your guest and not chain you to the kitchen for hours, Shaking Beef.

Shaking Beef is one of the few Vietnamese recipes that has actually translated well into the American lifestyle and not just the name only. In Vietnamese the proper name is thit bo luc lac with Thit bo referring to the fact that you have to shake the skillet a lot.  So it may not take long but this is not a dish that you make in the instant pot while you are getting ready, you will have to be present and active but hopefully you will have good company and conversation to make the 35 minutes of prep time pass by.

Shaking Beef (thit bo luc lac) – Total time 35 Minutes

1 ½ Tbsb. Oyster Sauce, plus any more to taste

1 Tbsb. Soy Sauce

1 ½ tsp. granulated sugar

1 ½ tsp. cornstarch for thickness

1 tsp. your favorite fish sauce

½ tsp. freshly ground black pepper

2 smashed garlic cloves

1 ½ lb. boneless ribeye steak trimmed and cut into ¾ inch pieces 1-inch max

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For the Salad

¼ cup thinly sliced red onion (shallots work really well too)

2 Tbsp. water

1 1/3 Tbsp. unseasoned rice vinegar

1 ½ tsp. granulated sugar or honey

¼ tsp. sea salt

¼ tsp. fresh ground black pepper

4 cups baby arugula, or other salad greens

1 cup cherry tomatoes

¼ basil leaves

2 Tbsp. olive oil or other neutral oil

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1. First make the beef by stirring together the oyster sauce, soy sauce, sugar, cornstarch, fish sauce, pepper,and garlic in a medium bowl. Add steak, and toss well to fully coat, then let marinate for about 20 minutes at room temperature while you prepare the salad.

2. Make the salad – Rinse/Clean the onions in a strainer under cold running water then set aside. whisk together 2 tablespoons water, vinegar, sugar, salt, and pepper in a large bowl until the sugar is dissolved. Then add the onion, top with watercress, the tomatoes, and herbs. but don’t toss.

3. Lastly Heat a large heavy skillet (use a cast iron inf you have one) and add oil. when the oil is shimmering, carefully add the steak in a single layer so it will cook evenly. cook, shaking the pan every 30-60 seconds, until the meat is seared on all sides and the meat reaches your desired degree of wellness. This process shouldn’t take more than 3 to 4 minutes for medium rare then increase from there. Remove from the heat. Now quickly toss the salad and transfer it to a platter or serving dish. Place the steak and all of the juices from the pan onto the salad and serve immediately.

For wine we recommend a light red