Vietnamese Shaking Beef (Printable version)
Juicy marinated beef cubes stir-fried with peppers and onions, paired with tangy lime sauce.
# List of ingredients:
→ 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)
# 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 well and marinate for at least 15 minutes, up to 1 hour for deeper flavor.
02 - Mix lime juice, salt, and black pepper in a small bowl. Set aside until serving.
03 - Arrange watercress and tomato slices on a serving platter as a bed for the beef.
04 - Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering.
05 - Add marinated beef in a single layer. Sear without stirring for 1 minute to develop a rich brown color.
06 - Shake or stir-fry beef rapidly for another 2-3 minutes until browned but still juicy inside.
07 - Add onion wedges and bell pepper chunks. Stir-fry for 1-2 minutes until just tender but still crisp. Add spring onions and toss briefly.
08 - Transfer the stir-fried beef and vegetables onto the prepared platter with watercress and tomatoes. Serve immediately with the lime dipping sauce and steamed rice.
# Expert Advice:
01 -
- The contrast between caramelized, juicy beef and crisp vegetables creates that perfect textural interplay that makes Vietnamese food so addictive
- That tangy lime dipping sauce transforms every bite into something bright and alive, cutting through the richness beautifully
02 -
- Crowding the pan will steam the beef instead of searing it, so cook in batches if your wok is not large enough
- Let the meat come to room temperature before cooking for more even results
03 -
- Pat the beef dry before marinating if it is very wet, excess moisture prevents proper searing
- Slice against the grain when cutting your steak for the most tender result