Vietnamese Shaking Beef (Printable)
Juicy marinated beef stir-fried with vegetables and zesty lime dipping sauce
# What You'll Need:
→ For the Beef
01 - 1.1 lbs 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)
# How-To Steps:
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 15 minutes or up to 1 hour for deeper flavor.
02 - Mix lime juice, salt, and black pepper in a small bowl until salt dissolves. Set aside for serving.
03 - Spread watercress and tomato slices attractively on a large serving platter.
04 - Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until oil shimmers and smokes slightly.
05 - Add marinated beef in a single layer without overcrowding. Sear undisturbed for 1 minute to develop deep brown crust.
06 - Toss or shake beef rapidly for 2 to 3 minutes until browned on all sides but still pink and juicy inside.
07 - Add onion wedges and bell pepper chunks. Stir-fry for 1 to 2 minutes until tender-crisp. Toss in spring onions and cook for 30 seconds.
08 - Transfer beef and vegetables immediately onto prepared platter over greens. Serve hot with lime dipping sauce and steamed rice.
# Expert Advice:
01 -
- The searing technique creates those gorgeous caramelized edges while keeping the inside juicy and tender
- Everything happens in one pan and comes together in under fifteen minutes once the beef is marinated
02 -
- Crowding the pan will steam the beef instead of searing it, so work in batches if your wok isn't large enough
- The dipping sauce might seem salty on its taste but it's meant to balance the rich beef, so resist the urge to reduce the salt
03 -
- Pat the beef dry with paper towels before marinating to help it sear better
- Let your wok get properly hot between batches if you're cooking in multiple rounds