Save This vibrant Vietnamese classic features tender beef cubes marinated in soy, oyster, and fish sauces, then seared over high heat in a wok until caramelized and juicy. The rapid shaking technique creates beautiful browning while keeping the meat succulent. Crisp red and green bell peppers, sweet onion wedges, and fresh spring onions add texture and color. The dish arrives arranged over fresh watercress and tomato slices, accompanied by a bright lime dipping sauce that cuts through the richness. Ready in just 30 minutes, this impressive main serves four and pairs beautifully with steamed jasmine rice.
My tiny apartment kitchen filled with the most incredible caramelized aromas the first time I attempted shaking beef. The high heat sizzling sound made my nervousness vanish completely.
I served this to friends who were skeptical about beef with lime, then watched their eyes light up at first taste. The platter vanished faster than the jasmine rice.
Ingredients
- Beef sirloin or tenderloin: Cut into uniform cubes so everything sears evenly and stays tender
- Soy sauce, oyster sauce, and fish sauce: This umami trio creates that irresistible Vietnamese depth
- Fresh garlic: Mince it right before marinating for the most aromatic punch
- Sugar: Helps the beef develop that gorgeous caramelized crust
- Black pepper: Freshly ground makes all the difference here
- Vegetable oil: Two tablespoons for the marinade, two more for the high-heat stir-fry
- Red onion: Sweet wedges that char beautifully in the hot wok
- Bell peppers: Red and green chunks add crunch and color to the mix
- Spring onions: A fresh finish that cuts through the rich beef
- Fresh lime juice: The acid brightens everything when paired with salt
- Watercress or baby greens: A peppery bed that catches all the savory juices
- Ripe tomatoes: Sliced thin for a cool contrast against hot beef
Instructions
- Marinate the beef:
- Toss cubes with soy sauce, oyster sauce, fish sauce, sugar, pepper, garlic, and 1 tablespoon oil. Let it sit for 15 minutes or up to an hour.
- Whisk the dipping sauce:
- Combine lime juice with salt and pepper in a small bowl. Set aside to let flavors meld.
- Prep your serving platter:
- Arrange watercress and tomato slices on a large dish. You will pile the hot beef right on top.
- Get the wok screaming hot:
- Heat remaining oil over high heat until it shimmers. The pan needs to be seriously hot.
- Sear the beef:
- Add marinated cubes in one layer. Let them develop a dark crust for 1 minute without touching.
- Shake things up:
- Stir-fry rapidly for 2 to 3 minutes until beef is browned but still juicy inside.
- Add the vegetables:
- Toss in onion wedges and bell pepper chunks. Stir-fry 1 to 2 minutes until just crisp-tender.
- Finish with spring onions:
- Give them a quick toss then transfer everything onto your waiting platter.
- Serve immediately:
- Bring out the lime dipping sauce and steamed rice while everything is still sizzling hot.
Save This dish turned a random Tuesday dinner into something my family still talks about months later.
Getting the Perfect Sear
High heat is your best friend here. I learned the hard way that medium heat makes stew instead of stir-fry. Let the pan heat until oil ripples slightly then add beef without hesitation.
The Art of the Shake
The name says it all. Once that crust forms, keep the beef moving constantly. Think fast, confident motions. That constant contact with hot metal creates the texture that makes this dish legendary.
Building the Perfect Plate
The layering matters more than I expected. Cool greens underneath, hot beef on top, that zingy sauce on the side. Each element plays its part perfectly.
- Pat beef dry before marinating for better searing
- Warm your serving platter so greens do not wilt instantly
- Double the dipping sauce because everyone wants extra
Save Trust the process and your senses. The smells will tell you when everything is working perfectly.
Recipe FAQs
- → What cut of beef works best?
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Sirloin or tenderloin are ideal choices. These cuts offer tenderness and quick cooking. Ribeye also works beautifully for extra marbling and flavor.
- → Why is it called shaking beef?
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The name comes from the cooking technique—constantly shaking or stir-frying the beef in the wok ensures even searing and prevents sticking while creating a caramelized exterior.
- → Can I prepare this ahead?
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Marinate the beef up to 1 hour before cooking for deeper flavor. The lime sauce can be mixed hours in advance. Cook and serve immediately for best texture.
- → What can I substitute for fish sauce?
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Additional soy sauce with a splash of lime juice can work, though the authentic umami flavor will be milder. Tamari makes the dish gluten-free if needed.
- → How spicy is this dish?
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The base version is mild with no heat. Add fresh chilies to the dipping sauce or marinade if you prefer a spicy kick. The black pepper provides subtle warmth.
- → What vegetables can I use?
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Bell peppers and onions are traditional. Try adding snap peas, broccoli florets, or baby corn for variety. Keep pieces similar in size for even cooking.
