PANTRYFLEX

shake · pan sauce

NATIONAL AWARD WINNERPrep 5 min

Saffronpass Shaking Beef

Independent adaptation of a publicly published Charles Phan recipe. Not affiliated with, sponsored by, or endorsed by Charles Phan.

Charles Phan's Saffronpass Shaking Beef, from the published recipe.

Ratio

Ratio by volume: White Vinegar 30 ml, Soy Sauce 60 ml, Fish Sauce 60 ml, Sake 5 ml
White Vinegar 30 mlSoy Sauce 60 mlFish Sauce 60 mlSake 5 ml

Ingredients

  • White Vinegar — 2 Tbsp (30 ml)
  • Sugar — 1/4 cup (50 g)
  • Soy Sauce — 1/4 cup light (60 ml)
  • Fish Sauce — 1/4 cup (60 ml)
  • Sake — 1 tsp cooking rice wine (5 ml)

Method

  1. Pour to the lines in order (bottom → top): White Vinegar, Soy Sauce, Fish Sauce, Sake.
  2. Add finishing notes: Sugar.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Vietnamese-Californian chef of The Slanted Door (now closed as original Ferry Building flagship); James Beard Best Chef: California 2004 and Outstanding Restaurant 2014. Nuoc cham and Viet-American classics.

Originally published as Shaking Beef Stir-Fry Sauce.

Adapted from a Charles Phan recipe (The Slanted Door / 7x7 Bay Area).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from The Slanted Door / 7x7 Bay Area (published as “Shaking Beef Stir-Fry Sauce”). Full citation lives in Provenance.

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