Vietnamese Shaking Beef (Printable version)
Tender marinated beef cubes stir-fried with colorful vegetables and tangy lime dipping sauce.
# Ingredient list:
→ For the Beef
01 - 1.1 lb beef sirloin or tenderloin, cut into 3/4 in cubes
02 - 2 tbsp soy sauce
03 - 1 tbsp oyster sauce
04 - 1 tbsp fish sauce
05 - 1 tbsp sugar
06 - 1/2 tsp freshly ground black pepper
07 - 2 cloves garlic, minced
08 - 1 tbsp vegetable oil
→ For Stir-Frying
09 - 2 tbsp vegetable oil
10 - 1 medium red onion, sliced into wedges
11 - 1 small green bell pepper, cut into chunks
12 - 1 small red bell pepper, cut into chunks
13 - 2 spring onions, cut into 2 in lengths
→ For the Lime Dipping Sauce
14 - 1 lime, juiced
15 - 1/2 tsp salt
16 - 1/2 tsp ground black pepper
→ To Serve
17 - 3.5 oz watercress or baby greens
18 - 2 medium tomatoes, sliced
19 - Steamed jasmine rice (optional)
# Directions:
01 - Combine beef cubes with soy sauce, oyster sauce, fish sauce, sugar, black pepper, minced garlic, and 1 tbsp oil in a large bowl. Toss thoroughly to coat. Marinate for at least 15 minutes, up to 1 hour for deeper flavor penetration.
02 - Whisk together lime juice, salt, and black pepper in a small bowl until salt dissolves completely. Set aside at room temperature.
03 - Spread watercress evenly across a large serving platter. Arrange tomato slices over the greens in an overlapping pattern.
04 - Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until oil shimmers and begins to smoke slightly.
05 - Add marinated beef in a single uncrowded layer. Sear undisturbed for 1 minute to develop a dark caramelized crust on the first side.
06 - Shake pan vigorously or stir-fry beef rapidly for 2-3 minutes until browned on all sides but still pink and juicy in the center.
07 - Add onion wedges and bell pepper chunks. Stir-fry for 1-2 minutes until vegetables are tender-crisp. Add spring onions and toss for 30 seconds.
08 - Transfer hot beef and vegetables immediately onto prepared platter over watercress and tomatoes. Serve right away with lime dipping sauce and steamed jasmine rice.
# Expert Tips:
01 -
- The beef develops an incredible sear while staying impossibly tender inside
- That lime dipping sauce transforms every bite into something bright and alive
02 -
- Crowding the pan will steam the beef instead of searing it, so work in batches if necessary
- The beef continues cooking after you remove it from the heat, so pull it when it looks slightly underdone
03 -
- Pat the beef dry before marinating if it seems wet, or youll steam instead of sear
- Have all ingredients prepped and within reach before you turn on the heat