Vietnamese Shaking Beef (Print version)
Juicy marinated beef cubes seared high-heat with colorful vegetables and tangy lime dip.
# What you'll 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)
# Method:
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 for 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 hot.
05 - Add marinated beef in a single layer. Sear without stirring for 1 minute to develop a rich caramelized crust.
06 - Shake or stir-fry beef rapidly for 2-3 minutes until browned but still juicy and medium-rare.
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 if desired.
# Expert advice:
01 -
- The contrast between seared juicy beef and crisp vegetables feels like a restaurant secret revealed
- That tangy lime salt dipping sauce transforms every bite into something extraordinary
02 -
- Do not overcrowd the pan or the beef will steam instead of sear
- Let the wok get fully hot before adding any ingredients
03 -
- Cut beef against the grain for maximum tenderness
- Room temperature beef sears more evenly than cold from the fridge