Vietnamese Shaking Beef (Print View)
Juicy marinated beef stir-fried with onions and peppers, served with tangy lime dipping sauce and fresh greens.
# What You'll Need:
→ For the Beef
01 - 1.1 lbs beef sirloin or tenderloin, cut into 3/4 inch cubes
02 - 2 tablespoons soy sauce
03 - 1 tablespoon oyster sauce
04 - 1 tablespoon fish sauce
05 - 1 tablespoon sugar
06 - 1/2 teaspoon freshly ground black pepper
07 - 2 cloves garlic, minced
08 - 1 tablespoon vegetable oil
→ For Stir-Frying
09 - 2 tablespoons 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 teaspoon salt
16 - 1/2 teaspoon ground black pepper
→ To Serve
17 - 3.5 oz watercress or baby greens
18 - 2 medium tomatoes, sliced
19 - Steamed jasmine rice (optional)
# Step-by-Step Directions:
01 - In a large bowl, combine beef cubes with soy sauce, oyster sauce, fish sauce, sugar, black pepper, minced garlic, and 1 tablespoon oil. Toss well to coat evenly. Marinate for at least 15 minutes, or up to 1 hour for deeper flavor penetration.
02 - Mix lime juice, salt, and black pepper in a small bowl until salt dissolves completely. Set aside at room temperature for serving.
03 - Spread watercress or baby greens across a large serving platter. Arrange tomato slices over the greens in an even layer.
04 - Heat 2 tablespoons vegetable oil in a wok or large nonstick skillet over high heat until the oil shimmers and begins to smoke slightly.
05 - Add marinated beef in a single layer without overcrowding. Let sear undisturbed for 1 minute to develop a deep brown crust.
06 - Shake the pan rapidly or stir-fry continuously for 2 to 3 minutes until beef is browned on all sides but remains juicy and medium-rare inside.
07 - Add onion wedges and bell pepper chunks to the wok. Stir-fry for 1 to 2 minutes until vegetables are just tender but still crisp. Add spring onions and toss for 30 seconds.
08 - Transfer the hot beef and vegetables immediately onto the prepared platter over watercress and tomatoes. Serve right away with the lime dipping sauce and steamed jasmine rice on the side.
# Expert Suggestions:
01 -
- The contrast between seared beef and crisp vegetables creates that perfect restaurant texture at home
- That zesty lime dipping sauce transforms every bite into something bright and unexpected
02 -
- Do not overcrowd the pan or the beef will steam instead of sear, losing that caramelized exterior
- Letting the beef rest after marinating but before cooking helps it develop better color and flavor
03 -
- Pat the beef completely dry before marinating to help it develop a better sear
- Room temperature beef cooks more evenly than cold straight from the refrigerator