Vietnamese Shaking Beef (Printable)
Juicy marinated beef seared to perfection with crisp vegetables and zesty lime dipping sauce
# What You'll 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)
# 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 thoroughly to coat. Marinate for at least 15 minutes, up to 1 hour for deeper flavor penetration.
02 - Mix lime juice, salt, and black pepper in a small bowl until salt dissolves. Set aside at room temperature.
03 - Spread watercress evenly across a large serving platter. Arrange tomato slices over the greens as a bed for the beef.
04 - Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering hot, approximately 1 minute.
05 - Add marinated beef in a single layer without crowding. Let sear undisturbed for 1 minute to develop a caramelized crust.
06 - Shake the pan or stir-fry rapidly for 2-3 minutes until beef is browned on all sides but remains juicy and medium-rare inside.
07 - Add onion wedges and bell pepper chunks. Stir-fry for 1-2 minutes until just tender-crisp. Toss in spring onions and cook for 30 seconds.
08 - Transfer the beef and vegetables onto the prepared platter over watercress and tomatoes. Serve immediately with lime dipping sauce and steamed jasmine rice on the side.
# Expert Advice:
01 -
- The contrast between the caramelized exterior and tender beef interior is absolutely addictive
- That tangy lime dipping sauce cuts through the richness in the most perfect way
- It comes together so fast you can have dinner on the table in under 30 minutes
02 -
- Crowding the pan will ruin the sear so cook in batches if necessary
- Letting the beef marinate longer than an hour can make it too salty
- The dipping sauce should be made fresh for the brightest flavor
03 -
- A cast iron skillet works surprisingly well if you dont have a wok
- Room temperature beef sears better than cold straight from the fridge