In Vietnam, this classic--named for how the meat is tossed in the pan--is usually made with tough, overcooked beef cuts. For
his version, which has been on the Slanted Door's menu since 1995, Charles uses grass-fed filet mignon. On an electric stove,
use a flat-bottomed wok or pan so the cooking surface gets as hot as possible. On gas, use a wok ring to nestle the wok down
into the flames.
Recipe: Shaking Beef