Vietnamese Shaking Beef (Printable version)
Juicy beef cubes seared high-heat with bell peppers and onions, served with zesty lime dipping sauce over watercress and tomatoes.
# What you need:
→ For the Beef
01 - 1.1 lb beef sirloin or tenderloin, cut into 3/4 inch 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 inch 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)
# How To:
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. Set aside at room temperature for serving.
03 - Layer watercress and tomato slices attractively on a large serving platter. Set aside while preparing the beef.
04 - Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until oil shimmers and begins to smoke slightly.
05 - Add marinated beef in a single uncrowded layer. Let sear undisturbed for 1 minute to develop a rich brown crust.
06 - Shake pan rapidly or stir-fry beef for 2-3 minutes until browned on all sides but still pink and juicy inside. Do not overcook.
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 beef and vegetables immediately onto prepared platter over watercress and tomatoes. Serve hot with lime dipping sauce and steamed jasmine rice if desired.
# Expert Advice:
01 -
- The contrast between caramelized beef edges and still juicy centers makes every bite exciting
- That lime dipping sauce transforms everything it touches like magic
02 -
- High heat is absolutely essential for that restaurant style sear and flavor development
- Never crowd the wok or the beef will steam instead of sear
03 -
- Cutting the beef against the grain makes each bite more tender
- The residual heat will continue cooking the meat so remove it slightly before your desired doneness