Vietnamese Shaking Beef (Printable Format)
Tender beef cubes marinated in savory sauces, wok-seared with colorful peppers and onions, served with fresh greens and zesty lime dipping sauce.
# What You Need:
→ 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)
# How-To Steps:
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 and marinate for 15 minutes to 1 hour.
02 - Whisk together lime juice, salt, and black pepper in a small bowl until salt dissolves. Set aside.
03 - Spread watercress and tomato slices attractively over a large serving platter.
04 - Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until oil shimmers and smokes slightly.
05 - Add marinated beef in a single layer. Let sear undisturbed for 1 minute to develop a dark brown crust.
06 - Toss or shake the pan rapidly, stir-frying beef for 2-3 minutes until browned on all sides but still pink and juicy inside.
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 - Mound the hot beef and vegetables over the prepared watercress and tomatoes. Serve immediately with lime dipping sauce and steamed rice.
# Expert Suggestions:
01 -
- The beef cubes develop this incredible crust while staying impossibly tender inside, like a steakhouse secret in a stir-fry
- That lime dipping sauce cuts through all the richness and somehow makes everything taste brighter and more alive
02 -
- Crowding the pan is the death of this dish. Work in batches if necessary. You want sear, not steam.
- The dipping sauce tastes intense on its own, but thats the point. It needs to cut through all that richness.
03 -
- Cut your beef against the grain into uniform cubes. This ensures every bite is tender and cooks evenly.
- Have all ingredients prepped and your serving platter ready before you turn on the heat. The actual cooking goes faster than you think.