Vietnamese Shaking Beef (Printable Version)
Juicy marinated beef stir-fried with vegetables and tangy lime dipping sauce
# 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)
# Directions:
01 - In a large bowl, combine beef cubes with soy sauce, oyster sauce, fish sauce, sugar, black pepper, minced garlic, and 1 tbsp 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 for serving.
03 - Spread watercress and tomato slices attractively over a large serving platter. Set aside while cooking the beef.
04 - Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until the surface shimmers and just begins to smoke.
05 - Add marinated beef in a single layer. Let sear undisturbed for 1 minute to develop a rich brown crust, then flip and sear the opposite side for 1 minute longer.
06 - Shake the pan vigorously or stir-fry continuously for 2 to 3 minutes until beef is well-browned but still juicy and medium-rare inside.
07 - Add onion wedges and bell pepper chunks. Stir-fry for 1 to 2 minutes until vegetables are just tender but retain their crunch. Toss in spring onions and cook for 30 seconds.
08 - Transfer the hot stir-fried beef and vegetables directly onto the prepared platter over the watercress and tomatoes. Serve immediately with lime dipping sauce and steamed jasmine rice on the side.
# Top Tips:
01 -
- The way the beef caramelizes while staying impossibly tender inside
- That dipping sauce hits every perfect salty tangy note
02 -
- Crowding the pan steaks your beef instead of searing it, so work in batches if necessary.
- The dipping sauce might seem salty on its taste, but it balances perfectly with the sweet beef and fresh vegetables.
03 -
- Dry the beef cubes slightly with paper towels before marinating for better browning
- Let the wok return to smoking hot between batches if cooking in two rounds