Ever since that piece popped up in San Francisco magazine several months ago, I'd been anxiously awaiting the arrival of The Slanted Door's take-home-and-Charles-Phan-it-yourself goodies. When they arrived, I was then anxiously awaiting the time when I could betake myself to the Ferry Building and bring one of those little plastic boxes home for dinner. That time finally came, and tonight we feasted on Shaking Beef.
Everything in each box is neatly packaged, either sous vide or in cunning little plastic tubs, and labelled so there's no mistake when you follow the stunningly laminated recipe card. I have to admit that I was a bit shocked that Charles Phan was willing to let out some of his precious secrets to the home cook, but when I sniffed the little container of cooking oil, I was shocked no longer. That was not your run-of-the-mill Canola oil. There was something else there. Something pungent, savory. Onion or shallot, perhaps? I can't say that I've ever come across shallot-infused oil before, but there you are: there was something special about that oil and we might never know what. (The author freely admits to having saved the oil container so she can periodically sniff at it and perhaps someday suss out the mystery.)
The stunningly laminated recipe card tells you cooking time, servings (2 for Shaking Beef, which I don't believe, because I could have ecstatically eaten the whole creation myself), and storage instructions in case you aren't ready to make the dish the night you arrive home with it. Next on the card is a list of the ingredients you'll find in the box. Finally, you have a listing of what tools you'll need and the recipe directions. The only tool listed for Shaking Beef was a wok or frying pan. To that minimalist list, I would also recommend using tongs to turn the beef during the browning process and a wide wooden spatula for stir-frying.